Olive Downtown Hosts Cake Mixing Ceremony

Olive Downtown Hosts Cake Mixing Ceremony

  • 10 Oct 2017
  • FWD Admin
  • Features

The hotel threw open a colourful experience with their ‘Mix and Soak’ function

Christmas festivities kicked off at the Olive Downtown this past weekend as the hotel hosted the ‘Mix and Soak’ event which was the fruit soaking ceremony for their Christmas cakes.

The table at the Pool Lounge at the hotel was decorated with a mouthwatering mass of colourful, juicy nuts and dried fruits that were dripping with heady concoctions of rum, brandy, and wine. The affair saw the media and guests partake of the occasion where dried fruits and nuts were mixed with liquor to be soaked in time for baking the cakes for Christmas.

A total of 600kg of ingredients has gone in to produce what will be 1,800kg of the Christmas cakes. “Dry fruits like figs, dates, apricots, black and brown raisins sourced from Aghanistan and India are mixed with cashew nuts, almonds, ginger, dry ginger, ginger peel, apple juice, cinnamon powder, rum, brandy, and wine,” said Executive Sous Chef Shyju NC.

This is the third cake mixing ceremony hosted by Hotel Olive Downtown, said General Manager Ullas Verghese. “The mixture is kept to soak for a month in sealed containers, after which they will be opened sometime in late November to early December,” he said.

The GM and sous chef praised their team of chefs for their hard work. The cakes will be sold at the hotel in December.

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