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Hotels bet big on cake business


Hotels bet big on cake business
TNN | Oct 15, 2013, 06.34 AM IST
KOCHI: It is only mid-October, but city hotels have already started chasing Christmas and New Year business. With many majors expecting a 20% rise in demand for their in-house plum and fruit cakes, hotels have begun cake mixing in the right earnest.

On an average, each hotel churns out between 2,000 and 4,000 cakes every year. "Compared to the previous year, the demand has gone up by 20%. The cost of making cakes mixed with wine and liquor has gone up. A good cake will cost you Rs 450-500," said chef Ashok Kumar of Gokulam Park. "Since we are taking more time for the fermentation process, the flavour will be better," he added.

Kicking off the festive season, many hotels organized cake mixing ceremonies with the participation of guests. "We added a silver coin and several Rs 10 coins along with dry fruits as part of the tradition. While mixing, the lucky ones got them," said Ramu Butler, corporate f&b director, Ramada Resorts. The mix comprises raisins, glazed red cherries, orange peel, lemon peel, black currants, dates, dried apricots, figs and prunes, walnuts, cashew, almond flakes, pistachio and spices like ground cardamom, cinnamon and cloves. "We add rum and wine and keep the mix in air tight containers. During the process, the hall in which containers are kept will be sealed to control temperature changes," said Kumar.

At Renai Cochin, nearly 200 people participated in the event.

"The ceremony was attended by over 75 chefs, around100 in-house guests, corporates and the senior management team. The mixture to prepare about 2,500 cakes is made three months and kept for fermentation. The mixture is later left in containers for 'breathing' to give the right texture. The cakes are isolated in a separate area to maintain the flavour," said Achuthan Menon, corporate general manager, Renai Cochin.

"You don't have to be a confectioner to mix a cake," he added.

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