BAGUIO CITY — In time for the mass wedding of 43 couples on Saturday (Sept. 22), the Hotel and Restaurant Association of Baguio (HRAB) will bake a giant wedding cake, which will also be served to the public for free.
“On Saturday, we will be unveiling our third largest wedding cake at SM, in collaboration with six different establishments, and we have invited US Ambassador Sung Kim to join us for the ceremonial slicing of the cake,” HRAB president Anthony de Leon told the Philippine News Agency (PNA) on Thursday.
The largest wedding cake event is the HRAB’s contribution to the city’S annual mass wedding activity, which coincides with the Hotel and Restaurant Tourism (HRT) weekend.
The HRT weekend is an annual event of the HRAB, which aims to revitalize the tourism industry in the city.
At the celebrations, Hotel and Restaurant and Tourism students from various schools in the country are competing in the different tourism trade skills.
Baguio Country Club (BCC) executive pastry chef Arthur Nocaza said the giant cake to be served on weekend will have four layers, with the base measuring 20 x 24 feet. The second layer will be 16 x 20 feet; the third layer, 16 x 12 inches; and the fourth, 12 x 10 feet.
“The cake will be 13 to 14 tons in weight and can serve 10,000 to 12,000 people,” Nocaza said, adding the cake will be in a red velvet motif, with each layer featuring a concoction of various flavors–banana, chocolate, carrot, and vanilla.
All the cakes to be presented on the event were to be baked in three to five days, ready to be arranged and topped with whipped-cream icing on the D-day.
The chef further said 20 pastry chefs from Swiss Baker, Mario’s, Hill Station, Manor, and Forest Lodge will be helping out in finishing and decorating the giant cake.
There will also be 60 Hotel and Restaurant Management (HRM) students and 30 professionals, who will assist in completing the cake, he added.
Nocaza said the cake will use various ingredients: butter, sugar, fresh eggs, evaporated milk, all-purpose flour, cake flour, walnuts, baking powder, baking soda, cocoa powder, Ricoa powder, banana, carrots, corn oil, and whipped cream for the topping. (Pamela Mariz Geminiano/PNA)
