Helloww my loves!
Hope everyone’s doing well. I have something very interesting and thought you guys would like to read about it as well, so here I share my Cake mixing experience. The age old ceremony of cake mixing starts a few months before Christmas (around October) and the winter festivities and is considered to be an usher for good tidings and happiness. The ceremony was hosted by The Park Hyderabad. The warm, friendly hostess Ms. Ananya led us to the ceremony. As she said, it is a tradition at the hotel to welcome the holiday season with a fruit soaking ceremony ahead of Christmas. There were massive steel basins with candied ginger strips lining the bottom, and huge trays filled with fruit – raisins, black currants., candied peel, candied cherries, tutti frutti etc. And of course the all important ‘spirit of the season’ in bottles – wine, rum and whiskey etc to soak the fruit with. Once all the fruit was in and well mixed, the bottles were emptied one by one with warning on ‘no swings allowed’. That done, The chef got his merry band of men in to complete the mixing as it was all down to muscle power! A load of fun and a load of work, all amidst great cheer and fervor.
That being enough of a brief for the event, let’s get to my ensemble. This is an off-shoulder jumpsuit which has a frilled gingham checkered top paired with black trousers. Gingham checks are versatile and can be worn in a variety of settings, both formal and casual. Hence, I thought it would look good in cake mixing ceremony which is a sort of semi- formal event.
I wanted a very crisp and elegant look so I chose pearls over other accessories as it gives a very refined look and paired it with a white bow belt, a stylish tote and white kitten heels.
Hope you are loving it! And always remember- creativity never goes out of style!