Heritance Ahungalla unveils $35 million sapphire-studded cake

Ten-layer ‘Pirate's Fantasy’ first shown to Sri Lankan and English cricketers
By Sanath Weerasuriya

‘Pirate’s Fantasy’, the world’s most expensive cake was unveiled at Heritance Ahungalla on March 26 to a distinguished audience that included cricketers from Sri Lanka and the visiting England team.

The $35 million sapphire studded cake, which the hotel hopes will be a serious contender for the ‘World's most expensive cake’ title this year was created by the hotel’s celebrity chef Dimuthu Kumarasinghe. The ten-layered ‘Pirate's Fantasy’ comes studded with jewels and different flavours meant to symbolise the hotel's beach front property on the coastal fishing village of Ahungalla.

Chef Kumarasinghe, or Chef DK as he is popularly known, is a celebrity in his own right, having won five individual gold medals at the Culinary Olympics in Germany and four golds at the Culinary World Cup in Luxembourg.

‘This signature jewel-studded cake, that symbolises the sea, will be anyone's fantasy. We are incredibly proud of Chef's achievements,’ said Refhan Razeen, General Manager, Heritance Ahungalla. Heritance Ahungalla is one of the Aitken Spence Group's premier hotels.

Chef DK has packed each cake layer with exotic ingredients like cinnamon, zucchini, purple yam, coconut chips, pistachio, rosemary, almond cookies, white chocolate, coconut meringue, baked cheese, sweet wine berry, pineapple, walnut, pumpkin and lemon. For decoration, he has dipped into a treasure trove of necklaces, bracelets, rings, brooches, pendants, tie pins, cuff links, nose and toe rings.

He ends his sugar craft, by studding the cake with ten different sapphires, crowning the top with the most expensive and the rarest one, a "Padmaraja" or the 'King Sapphire".

Sri Lankan skipper Mahela Jayawardene, former skippers Kumar Sangakkara and Tillakaratne Dilshan and England cricketers Tim Bresnan, Ravi Bopara and Steven Flinn, watched in anticipation as the cake was unveiled atop a brass cannon.

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