SPC Baskin Robbins set out to target the market by unveiling an extensive Christmas cake lineup aimed at the end of the year. It was evaluated that various techniques for making popular desserts in the form of ice cream have further enhanced the design, taste, and texture.
Baskin Robbins held a press conference on the 24th of this month at 'Workshop by Baskin Robbins' in Gangnam-gu, Seoul, and presented 18 new ice cream cake products with the theme of 'Holiday Fantasy'. It features a fairytale-like fantasy world using cute animal characters such as Santa, Rudolph, rabbits, and squirrels in the design. In particular, technology accumulated over 39 years since landing in Korea in 1986 was concentrated.
“Ultra low temperature molding technology,” which creates the desired shape at minus 40 degrees, a “double filling process” to hold another ice cream inside the ice cream, and “glass coating technology” that maintains the luster of the surface even when frozen were applied. Jin Kyung Chun, Managing Director of Beer Korea LAB, emphasized that “the goal is to grow the overall sales of the cake business by about 15% this year,” and “the goal is to increase the overall sales of the cake business by about 15% this year.”
The signature product, “Golden Brulee Fantasy,” adds brulee-textured white chocolate on top of the cake to add the joy of being enlightened. On the side, a slice of meringue brought out the crispy texture of Pavlova's dessert. “Choco Smore Fantasy” reinterprets hot chocolate, the signature drink of the winter season, as an ice cream cake with plenty of marshmallows coated with white chocolate.
“Holiday Chocolate Fantasy,” which uses ultra-low temperature molding technology to create a tart-shaped ice cream and adds a crispy crunch to make use of its texture, and “Snow Baumkuchen,” which combines two flavors of ice cream with a traditional German cake, Baumkuchen, using a double filling process, were also presented. Recently, a “brick cake,” which borrows the shape of a brick, which has become very popular in the dessert industry, will also be released.
We have also prepared Christmas editions of “More Plenty Cakes” and “Petit Cakes,” which were first introduced this year. The “Fruit Bites” series, which vividly embodies the taste and shape of a fruit cake, and the “Petit Zootopia Cake” series with a 3D three-dimensional design are representative. Petit Cakes, which until now was only sold at some directly-managed stores, will expand to all stores nationwide as production technology is successfully automated.
Baskin Robbins's policy is to strengthen its leadership in the ice cream cake market through this new product. The technology for the ice cream cake “Incredible Cake,” which was first introduced in Korea in 1997, was exported back to the US headquarters in 2009, then spread to Singapore. Since launching the best-selling “Wachuwon Cake” in 2011, it has continued to introduce about 15 new products over the past 20 years and has been greatly loved.
“Baskin Robbins has continuously innovated in the three areas of technology, taste, and design for the past 39 years,” said Seong-hee Seong-hee, Head of Marketing Strategy at Baskin Robbins. “This Christmas, too, we have prepared products that have evolved one step further based on new technology and experimental flavors.”
