'2025 Christmas Media Day' Held on the 24th
18 Types of 'Holiday Fantasy' Cakes Unveiled
Production Up 10% This Year... Various Technologies Applied
On the 24th, Baskin-Robbins unveiled 18 types of Christmas ice cream cakes for 2025, themed 'Holiday Fantasy.' Characters such as rabbits, squirrels, cats, Santa, and Rudolph were incorporated into the cake designs and packaging.
Jin Kyung Jeon, Executive Director of SPC Baskin Robbins BR Korea LAB, stated at the '2025 Christmas Media Day' held at 'Workshop by Baskin Robbins' on Nonhyeon-ro, Gangnam-gu, Seoul, "Last year, we produced 600,000 Christmas cakes, and this year, we plan to increase production by about 10% and sell them." He added, "Our goal is to achieve 15% growth in the cake category's sales this year."
According to Baskin-Robbins, after launching various cake products in the first half of this year, sales in the cake category grew by more than 15% compared to the previous year. For this reason, the company is also expecting strong cake sales during the year-end Christmas season.
The biggest feature of this season's products is the integration of dessert elements into the manufacturing process, allowing customers to enjoy the appeal of both bakery and ice cream cakes at the same time. In fact, technologies such as 'ultra-low temperature molding,' which hardens ice cream into desired shapes at minus 40 degrees Celsius, 'dual filling process technology,' which places ice cream inside ice cream, and 'glacage coating technology,' which maintains gloss and transparency even in a frozen state, have been applied.
Three new cake platforms featuring these technologies were also introduced: the 'Deodeumbbuk Cake Platform,' which vividly recreates the taste and appearance of fruit cakes using 'real fruit bite' technology; the 'True Cake Platform,' which independently develops exclusive flavors and structural designs; and the 3D 'Petit Cake Platform,' the first in the ice cream industry to apply special glacage coating technology.
On the 24th, Jin Kyung Jeon, Executive Director of SPC Baskin Robbins BR Korea LAB, spoke at 'Workshop by Baskin Robbins' on Nonhyeon-ro, Gangnam-gu, Seoul. Photo by Hanjoo Han
Executive Director Jeon explained, "We have applied a variety of technologies that were not previously seen in ice cream," adding, "By using various techniques to turn popular desserts into ice cream, we have upgraded the design, taste, and texture."
The flagship product is the 'Golden Brulee Fantasy,' which features a white chocolate layer with a brulee texture on top of the cake, offering the fun of cracking it open. Pieces of meringue are added to the side of the cake to recreate the crisp texture of pavlova, a type of dessert with a meringue base. Other offerings include 'Choco S'more Fantasy,' 'Holiday Chocolate Fantasy,' 'Snow Baumkuchen,' and 'Brick Cake.'
A Baskin-Robbins representative stated, "Having led the domestic ice cream cake market with 'Wachuone,' Baskin-Robbins will usher in a new era of ice cream cakes this season with even more advanced technology. Going forward, we will continue to establish a unique cake lineup with concepts that only ice cream can realize, making it difficult for competitors to follow."
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