Park Hyatt Goa Resort and Spa ushered in the season of good tiding with a spirited cake mixing ceremony at the hands of their young guests with the soft rhythm of Christmas carols in the background. The ceremony was held at the lower lobby of the hotel. The event was led by General Manager - Shobhit Sawhney, who welcomed all the guests into festivities by pouring in the first bottle of wine into the heap of dry fruits. Executive Sous Chef, Rajinder Sareen engaged the guests with tips and tricks on how to balance the dry fruit with alcohol and preserve it for the perfect cake mix. Close to 140 kilos of assorted dry fruits were mixed with other ingredients like cinnamon, nutmeg and generous amounts of liquor (more than 70 liters) which will be stored at room temperature in the bakery to soak in all the liquid - this is the first soaking. Depending upon the absorption of the fruits, more alcohol may be added by the chefs in the coming months and the mixture will be left to mature beautifully in time for the festive season. This marinated assortment of dry fruits will be incorporated while baking delectable cakes, puddings and other delicacies during the festive season which will also be available on sale at the resort.