Cake Mixing ceremony heralds Xmas season at DoubleTree Suites by Hilton Bangalore

With exactly a month to go for Christmas and New Year, DoubleTree Suites by Hilton Bangalore ushered in good tidings and happiness with the traditional cake mixing ceremony.

The fanfare witnessed guests, hotel staff, and teachers from prominent hospitality institutes get together to combine all the ingredients- massive varieties of candied fruits, assorted nuts, mixed spices, fruit peels all soaked in rum, wine and other alcoholic beverages. The day of the event was rung in under the watchful eyes of newly appointed Executive Chef Ajith Cheruvattath and Pastry Chef Kaushik Mitra.

“The heady mix of exotic ingredients will now be allowed to rest for at least a month. The more the ingredients get soaked in good quantity of spirits, the better the taste. We will combine flour with this mixture for the dough, to be baked to perfection for some finest Christmas Cakes, Carrot Cakes, Dundee Cakes, Stollen breads and other festive indulgences..richer, yummier and blissful in taste,” Chef Ajith said.

“Last year, we hosted one-of-a-kind virtual cake mixing ceremony with the digital mavericks of Bengaluru. However, this time we celebrated in an even bigger way with our in-house guests, Chefs as well as team members. Through this fruit soaking ceremony, we also invited educators from reputed institutes to express our appreciation for adapting, engaging, planning, and most importantly showing compassion to students when they needed it the most. It was truly ecstatic to watch them participate in the mixing, thereby, celebrating the onset of festive season”, said hotel’s General Manager Subhabrata Roy.

A takeaway counter for traditional delicacies along with Christmas Hampers will be available to guests closer to the festival. “As we usher in the season of joy and festivities, we have plans to ring in Christmas and New Year in style. The cake mixing ceremony is just the beginning of the celebrations,” Subhabrata Roy added.

More Posts

You cannot copy content of this page