Hyatt Regency Kathmandu celebrated its cake mixing ceremony more than a month prior to Christmas by creating a mix of spices, dried fruits, nuts and liquor that weighed over 60 kilos
Upon entering the Rox Garden area, you were greeted by an amazing sight-- rows of tables covered in an assortment of almonds, raisins, cashew nuts, walnuts, prunes, sponge cake crumbles, apricots, tutti frutti, black currants, dried figs, dried cherries, mixed fruit peel, pistachios, sultanas, raisins and mixed spices.
And right when you would think it couldn’t get any better, you’d see it- two more tables with glasses filled to the brim with all sorts of spirits including whisky, brandy, rum, vodka, beer and wine. The smell of various spices set on the table greeted you along with a quaint cup of orange juice and butter. The total mixture weighed about 60 kg, its smell the most aromatic thing one cannot even fathom. Guests put on a chef’s hat, apron and gloves to join right in for the mixing. Notable leading women of various industries like Mukta Shrestha, Vidushi Rana, Zenisha Moktan were few of the guests who were invited to get their hands dirty in all the fun. The event saw participation from the media, friends and corporate guests and was followed by mingling and merriment over canapés and beverages. After the programme was over, all of the attendants were sent off with little gift bags with goodies to kindle the Christmas spirit.
This mixture, according to the chefs, will later be used to make plum cakes, plum pudding, mince pies, stollen, ginger cookies, gingerbread houses, jingle bell peanut butter cones, marinated nut fudge, chocolate angel food cakes, red and white cheesecakes, Yule logs, Christmas brownie trees and other Christmas goodies, all of which will be available for purchase
at the Lobby Lounge beginning December 1st, from Noon until 9:00 PM.