UP Event Review: Cake Mixing at Heron Portico

Brandy, nuts, glistening fruits… Those were the ingredients chosen by the Heron Portico’s chef for the cake mixing that took place on Wednesday.

The Heron Portico, under the Sarovar Hotels Franchise, is Nairobi’s finest 4-star business hotel. Conveniently located 3km from the city centre and about 18km from the Jomo Kenyatta International Airport, the hotel caters to an uncompromising global clientele that seeks services that are efficient and convenient. With a rich history dating back to 1975, the hotel offers accommodation in 108 guest rooms and suites, outdoor swimming pool, gym, sauna, steam room and gift shop. The cake mixing marked 40 years of its operations.

 

The first skilled bakers were probably the ancient Egyptians. At this time cakes were basically breads, with egg, fat and honey added to create the recognisable essence of cake: richness and sweetness.

 

The cake mixing required all guests to gather around one huge mixing station, closely monitored by the restaurant chefs. We were then taken through the mixing process.

The process involved mixing of dried fruits, nuts, berries and different liquors together in big basins, after which the mixture is stored for anything from two weeks to a month before being taken out just before Christmas, mixed with cake batter, baked into Christmas cake or pudding and served as a special Christmas treat.

 

The Christmas cake is constantly evolving, and has come a long way since someone first added butter and wheat flour.

 

The annual tradition is carried out all over the world to mark the beginning of the holiday season and spread good tidings and cheer. The ceremony dates back to the 17th Century and was part of marking the beginning of the harvest season.