The Galle Face Hotel recently celebrated the start of the Christmas season by hosting their first cake-mixing event after the Hotel’s restoration project, attended by loyal guests, social dignitaries and team members of the Hotel.
The cake mixing event kicked off at sunset, with all guests being given chefs’ hats, gloves and aprons in order to lend a hand with the mixing. Chef Adam Gaunt-Evans, the Hotel’s Executive Chef and the team took the opportunity to showcase their talent by preparing the best Christmas cake in town, and entertained their guests to this seasonal spectacle with flair. Festive music played in the background and a merry time was had by all.
All the ingredients together weighed 50kg, which were then finely chopped by all to create the large cake.
General Manager, Galle Face Hotel, Deni Ohlsen-Dukic said, “We are delighted to host our distinguished guests at our cake-mixing event.
Being a Hotel that is second home to our guests and the local community, we look forward to the holiday season.
We are a multicultural country; this is our opportunity as a hospitality provider to give everyone a unique experience of merriment.”
When the mixing was complete, the chef and his team poured the cake mixture into a special mould and placed it in storage for the fermentation process to begin. The cake will be ready on December 4 and will be served as a scrumptious dessert for guests of the Hotel throughout the holiday season.
The Hotel will have the festive buffet on display at The Verandah and a very special menu at The 1864, during the month of December. December 24 will have a twist of Christmas with a delectable dinner menu served at The 1864, followed by a Christmas lunch buffet served on December 25 at the Verandah.