Yet another ‘Christmas Season' is all set to start with BoneyM's ‘Joy to the World The Lord is Come…' filling the mesmerizing chill breeze that reminds everyone of the arrival of the ‘blessed month' of December. The festival that marks Lord Jesus Christ's humble birth on a manger in a stable 2,000 years ago, also reminds everyone of cakes made in different shapes depending upon the creator chef's creativity.
The cake mixing ceremony was held at GRT Regency-Tuticorin recently, which itself was a treat to watch. The first step in the process of baking the cake is mixing the ingredients, which is formally called the cake mixing ceremony.
According to Chef Thiru, cake mixing is believed to be heralding good tidings and happiness for the forthcoming season. An interesting array of black currant, apricot, prunes, sultana, dry ginger, orange peel, cashew nuts and figs along with a variety of liquors were poured into trays while each of them perfectly complemented the entire assortment. The staff of the hotel displayed great enthusiasm by participating in the ceremony.
The traditional plum cake is a perfect energy food. The ceremony was completed and the mixture would be kept for maturing and opened on the eve of Christmas for baking and steaming of the traditional cake and pudding. The Christmas cakes and Christmas pudding would be available in measures of quarter, half and one kilogram. The cake mixing ceremony held at The Sathya Park and Resorts, Tuticorin brought alive this rich tradition, ushering in the spirit of the festival. Chefs Mohamed Ali and Gurunathan, and their team invited all the hotel's executives to participate in this ritual.
Sampath Rao, General Manager of the hotel says that pudding / cake is not for a vending, but absolutely as good wishes to the entire patron who visit on Christmas Special Gala Buffet Dinner. “Simultaneously we are getting ready for the Grand New Year Function – 2012,” he says.
“Mounds and mounds of dark dates, black raisins, red cherries, black current, dark grapes, cashew nuts and orange peel topped with powdered cloves, cardamom, pepper and other secret spices of our chefs, and then the ceremony begins. Bottles and bottles of liquor and wines are poured into the fruits and mixed till the dry fruits get fattened on the liquor and cherries and the heady smell of wines overpower your senses. The alcohol helps to retain the flavor of the fruit and serves as a preservative too. The pile of chopped dry fruits will languish for a few weeks. We transform this mix into pudding / cake for the Christmas season,” Mr. Sampath Rao said.
“You can serve these puddings after a meal with custard and brandy butter or as a Christmas cake with a layer of traditional marzipan icing on top made from ground almonds,” prescribes Chef Mohamed Ali.