With the Christmas season drawing close, chefs across the city are busy finding out how to bake the best cakes so that the perfect combination can be served on the special day. A great cake depends on the proper mixing of dry and wet ingredients in a particular order and most chefs give utmost priority to get that right.
Most of us may not be aware that the preparation for the Christmas cake begins much in advance. An interesting array of fruits, nuts and spices go into a cauldron. Bottles of wine, rum and whisky are poured into the mix and an entire team of cooks wearing gloves and singing Christmas carols move together to mix the ingredients till the dry fruits are flattened.
Chef Banshi Dhar, Executive Chef of Sun N Sand has already started making the cake mix. It will be now kept for a month for the mixture to ferment before the Christmas cake is baked. The Executive Chef of The Pride Hotel Pune, Brian Louis said, “The fruits will be kept for soaking for about a month, after which it will be used to make the traditional Plum Cake and Christmas Pudding.
The mix has loads of dry fruits such as dates, black and white raisins, almond flakes, candied ginger and orange peel, dried apricots, figs, glazed red cherries, walnuts and pistachio nuts soaked in dark rum, brandy and wine with ground cinnamon, cardamom and cloves.” The Courtyard by Marriott is hosting a fun filled evening with wine and snacks, where a select audience can witness the art of cake mixing.
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