The traditional cake mixing ceremony, considered as the preface to Christmas was recently organized  at Radisson Blu Hotel GRT. The resident chef’s spearheaded by Executive chef Virgil James  along with special invited guests brought in the spirit of an early Christmas  and through the articulate paces of mixing the various nuts and fruits at Hotel. The theme of the evening was BLU nite as part of the Radisson Blu conversion and guest were requested to come in Blue attire.

An interesting array of  black currant  20 kgs , apricot 10.kgs, prunes 05kgs, Sulthana 30kgs, Dry ginger05 kgs, Orange peel 05kgs, Cashew nuts 20 kgs and figs  05kgs along with a variety of liquors  were poured into trays, while each of them perfectly mixed the entire assortment. This will be stores until Christmas to prepare 350kg of Christmas Cake. On the Christmas  Eve, this  mixture will be blended with cake batter to make the cakes.

According to Mr. Vikram Cotah, Christmas  is no fun without the traditional Christmas Cake. Making such a big cake is not an easy task. The preparation begins well in advance. The first step is the mixing and is believed  to be a forerunner  of good things and happiness.