The year is whizzing by and November is about to end already. The winter is almost here. As the month of December gets underway, The Jaypee Greens Golf and Spa Resort, Greater Noida has been getting ready for the Cake Mixing ceremony to spread the warmth of the festive season. In order to make the preparations come alive the humongous Jaypee Greens Resort invited us to join in the fun and exciting annual ceremony along with in house guests from different walks of life. This is a ritual religiously followed over years and is said to be a harbinger of good tidings and happiness.
Speaking on the history of the cake mixing, it actually dates back to 17th century in Europe. The ceremony marked the arrival of the harvest season. During this time lots of fruits and nuts were harvested and used in making of traditional plum cake.
The stirring ceremony quickly set off to an intimate congregation. We were handed over chef caps, aprons and gloves by Mr Piyush Tyagi, General Manager at Jaypee Greens Golf and Spa Resort. All the fruits and liquor were put together and mixing table was set up. An interesting array of black currants, raisins, prunes, apricots, cashews, pistachios, almonds, candied cherries and tutti fruity were laid out. We all along with resident Chefs and Sr. Executive Chef Shivanand Kain came to put all the mix together. Then comes the best part that is pouring in the liquor.
Large quantities of liquor are generously added to soak all the mixtures. The guests loved getting their hands sticky with all the mixtures and alcohol together by hand. Once all the fruits were laid out, freshly ground spices such as cinnamon, ginger and nutmeg were sprinkled into the mix. The colour and aroma that started to surface was fantastic. This is stored in large containers for 30 to 45 days to ensure the nuts soak till they are swollen. These will then be made into cakes which will be available by Christmas.
A load of fun and a load of work amidst great cheer and fervour. It was indeed a great beginning a preface to Christmas.
