Children in caps, gloves, and aprons work like big-time chefs while mixing the blend
Have you thought of visiting a poolside restaurant and ended up doing something more interesting? The weekend evening sounded perfect for those who like the smell of rum and generous amount of dry fruits kept ready not for tasting but for mixing.
Russian couples, children, in-house members, and invitees who were at the poolside of the Four Points By Sheraton thoroughly enjoyed themselves in the cake mixing ceremony.
Children in caps, gloves, and aprons worked like big-time chefs while mixing the blend. The parents had a tough time dragging the children away from the ceremony.
With Christmas and New Year fast approaching, plum cakes form part of the celebrations. And the special cake tastes better if it is fermented well. Main ingredients such as dry fruits and plums should be soaked in liquor at least 45 days ahead, said chef of the hotel Pankaj Kumar. “The texture and taste of the cake can be exceptional if the plums are allowed to mature for a longer time. The mix is kept in a container and then used for baking the cake during festive time,” he added.
Close to 100 kgs of dry fruits like apricots, raisins, dates, cashews, dry ginger, almonds and pistachios were mixed in 30 litres of rum for the festival ahead. Highlighting the celebration mood CEO of Seeds Intimate Apparel India Private Ltd V.S. Ganesh said: “We participated in cake mixing ceremony two years back in Los Angeles. Today, the place brings backs our good memories and it is always fun to be part of such special occasions.”
Plum cake is a very special pudding and cannot be done overnight. It takes months to get that authentic taste by fermenting the plums and dry fruits with liquor, explained one of the invitees Sowmiya. A Russian woman Kate who is an in-house guest said that it was not the tradition followed in Russia for Christmas and found the occasion quite unusual and interesting.
The cake mixing ceremony was concluded with the launch of V card, a loyalty membership card by the managing director of the hotel Sarat Reddy.