To celebrate the joy and anticipation leading up to the month, Holiday Inn Kolkata Airport hosted its annual Cake Mixing Ceremony, today, with their patrons.
The season’s first cake mixing ceremony of the city was attended by Mr. Kibu Vicuna, Coach Diamond FC, Mr. Raja Sadhukhan, Principal, IHM, Mrs. Sonali Sen, Principal, DPS Newtown; Mrs. Sarbani Das, Owner, Gandhi Academy of Management Studies, Mr. Budhaditya Paul, Principal, BNG, Mr. Subhas De, Principal, ISHM, Mr. Tapojit Sur Roy from Bandhan Bank, Ms Wangmo Lepcha, Station Manager, Druk Air & Ms. Anushila Chaturvedi from AOC along with Senior Officials and the Chef’s team from the Hotel.
The Cake Mixing Ceremony, originating in 17th-century England, marks the beginning of holiday celebrations, symbolizing good luck, prosperity, and togetherness. This Western European tradition has its roots in medieval England, where fruit-based desserts like plum puddings and fruitcakes were prepared for Christmas, mixed in late November to mature flavours, and involved communal activity. As the British Empire expanded, the tradition spread to the Caribbean, North America, and Asia, adapting to local tastes, such as fruits soaked in rum for months in the Caribbean and becoming a popular pre-Christmas ritual in India as well.
The Chef and his team ensured a lively and interactive experience for all attendees. The ceremony commenced with the mixing of nuts, raisins, almonds, figs, prunes, spices, wine and other traditional ingredients, followed by a generous splash of fruit juices and flavored syrups that filled the lobby with a rich, festive aroma.
“The much sought after traditional Cake Mixing Ceremony at Holiday Inn Kolkata Airport marks the start of the holiday season, bringing with it luck, joy and festive cheer. It is a pleasure to celebrate this cherished tradition alongwith our guests and colleagues at the hotel over the years”, said Mr. Santanu Guha Roy, General Manager, Holiday Inn Kolkata Airport.
Following the ceremony, the mixed ingredients were carefully sealed in airtight containers to mature until Christmas, when they will be added to the cake batter and baked into delicious Christmas cakes.
