To commemorate the pre-Christmas celebrations, the School of Hotel Management, Airlines and Tourism, CT University organised a cake mixing ceremony at its campus.
Spreading the cheer along with the budding chefs, the ceremony invited the participation of executive chefs dressed in typical Chefs attire of hats and aprons amidst tradition and fanfare.
CT University’s Pro Chancellor Manbir Singh and colleagues together rolled up their sleeves and put their hands in the mixing pots to make a delicious Christmas cake.
An interesting array of fruits, including raisins, glazed red cherries, orange peel, tutti frutti, black currants, dates, figs, dried apricots, figs, prunes and nuts like walnuts, cashew, almond flakes and pistachio, aside from spices such as ground cardamom, cinnamon and cloves were poured into a caldron. The mixing reached a spirited level when endless bottles of liquors, such as whisky, white and dark rum, vodka, wine, beer and syrups like golden syrup, molasses, honey and vanilla essence were added.
The students were in a joyous mood to celebrate this festival of joy and gave performances. The décor and ambiance were also related to the Christmas theme
After the traditional cake mixing ceremony, the mixture was put into airtight bags and left to mature until around Christmas, when it will be blended with the cake batter and baked.
Chef Vikas , Head , School of Hotel Management, Airlines and Tourism, CTU briefed about the importance of this mixing ceremony and cakes in this festive season and the process of the baking such cakes.
On this occasion Pro Chancellor Dr. Manbir Singh, Vice Chancellor (off.) Dr. Satish , along with heads and Deans of all schools were present.
