The Galle Face Hotel recently celebrated the start of the Christmas season by hosting their first cake-mixing event after the restoration project.
The cake mixing kicked off at sunset, with all the guests being given chefs hats, gloves and aprons in order to lend a hand with the mixing. The hotel’s Executive Chef, Chef Adam Gaunt-Evans and team took the opportunity to showcase their talent by preparing the best of Christmas cake in town and entertained their guests to this seasonal spectacle with flair.
All the ingredients together weighed a total of 50kg, which were then finely chopped by all to create the large cake.
Once the mixing was complete, the chef and his team poured the cake into a special mould and placed it in storage for the fermentation process to begin. The cake will be completed 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 the December 25 at the Verandah.
Galle Face Hotel, General Manager, Deni Ohlsen-Dukic said at the event, “We are delighted to host our distinguished guests at our cake-mixing event. Being a hotel that is a 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.”
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