[Narrator] - You want to store some cake?
First thing you need is a good knife
and maybe some holiday themed individuals
while you're doing this.
So you get your Kirkland.
Yeah, that's a cheap carrot cake.
Well, not so cheap, actually.
Quality, inexpensive cake from Costco.
You'll want to, you want to preserve it
after you stole a bite there between
nine and 12 one night because you just couldn't stand it.
But you want to preserve this
thick darn cake for the holidays.
Well, what do you need to do?
You need to take it out of the package, bam.
Guess what?
There was something else you needed to do first.
You need to wash your hands.
I washed mine.
You got to do all that fun stuff.
Or you're wearing plastic gloves in videos
and pretending like you actually wash your hands.
I don't.
It's like this serious thing.
I wash my hands because that's what's really important.
Botulism's real.
And these guys, these guys know it.
Hello.
Make sure to watch your frigging hands, yo.
You know, that's it.
So we're gonna put these guys here,
cause they're our mascots for this video
and we're, we got a knife.
So first thing you need to know is
you got some freezer bags.
You can buy them actually pre-sealed
or you can go through the process of
sealing them with your air sealer
and then making a nice piece.
So if you kind of line it up and you're like,
hmm, it's gonna do it or it's not.
I think honestly like, look at that, look.
It might actually go in there.
Why don't we do it up?
Because you really want to actually
preserve it for the holiday meal.
So I'm thinking we take this and we
just kind of cut it.
I can be the demonstration model for this.
So just bear with, because I have not done this.
I'm doing this in a first time.
I'm just like, I'm tired of eating this cake at night
and I want to make sure that it stays
for the holidays for people.
So I'm gonna cut it in half, bam,
with this beautiful knife.
Like look at that.
That's just really amazing.
You just want to like, you know,
throw it around a bit more.
And then place it on things, somewhere safe and clean,
and you got that there.
And we're gonna take this.
And, you know, the key of these bags is
cause the perforated edge,
you got to not mess up the seal,
or you're gonna have to use like Bounty picker-uppers
and wipe, wipe, wipe.
Wipe on the inside, wipe on the outside.
And it gets irritating because,
well, I'm very frugal with regards to packaging.
So this really bothered me, to tell you the truth,
the whole process, but I know it lasts for years,
so I'm okay with it.
So we're gonna take this.
We use a spatula.
Do you want me to?
Let's do that, let's do that.
I'm just gonna grab a spatula, you know, sort of thing,
bam, you know, and we're gonna,
we're gonna just raise this up.
We're gonna go like this.
Do do do, and we're gonna get under there
with all the goodness.
Man, this stuff's good.
And we got it like this, and you got this here.
You can even like move this out of the way.
And we got this here, so you can actually see in the video,
and we're gonna go, coming into loading bay.
Whoo do, do, do, do, do, do, do, do, do, do.
Try not to mess up the icing, right to the end.
It actually worked.
Check that out.
So now, knife and that, and honestly,
I'm not messing with you.
I just put, stick the knife and the
spatula right there on the actual cake.
And I'm coming back here and we're,
now we're gonna do this.
So let's do this so that we don't mess it up.
Cause you want a little presentation, right?
And we're gonna come back around here,
and we're gonna bring this up.
Remember this gate thing,
you got to stick the thing down into?
Let me just move it a bit more.
Okay?
And we're gonna do this, I use my like,
wrist to hold this.
This thing is really neat because
it's actually got an angle to it a bit
and it actually works really well.
So we bring this in and I'm gonna
put it down in to the area here.
And now you put, I like to push it fully down
into the green area and then you lock it.
Now watch this.
(speaker laughs)
Nothing.
And why is that?
Because we moved it around and it unplugged.
So let's do it again.
Here we go.
I like to reset.
Reset and,
(machine buzzes)
Oh.
Look at that guys.
It's coming.
I sometimes give it a little tap, just to bring it closer
cause the air it's just like, two little funnels.
It doesn't go like really fast.
You know, even less than a bike pump.
But it does, it starts sucking.
Now watch.
Watch now everybody.
There, see?
It's going.
Oh my.
And this is gonna be frozen.
This is gonna last for like a year.
Check it out.
Look, good, good, good, good.
Costco brand food saver.
Really great.
Oh.
Hear the sound's getting higher?
It means that it's actually have more compression.
And now it's on, you can see that.
The sealer mode there, right there.
See that one right there?
It switched from this, and that comes on,
and then it heats up and, pshh,
and seals a thing right across, and it's done.
You ready for this?
Bet you never seen a video of sealing cake.
Oh.
So, check that out.
Diddly done.
Fully ready.
No air.
So this thing can last a long time.
It's not like vegetables that release anything.
This has been processed.
Everything good.
Carrot cake, delish, and it will be ready
for New Year's, actually.
And that's in three months, so enjoy.
Now the moment of truth.
There it is.
The cakes, the carrot cake is completely frozen.
That, check it out, like, this is fantastical.
Like completely solidified, no air in it.
This cake, you'll be eating cake next year this time.
If you have any questions,
leave them in the comments below or
check this video out in air sealing, or this one.
And I'll see you in another video.
Peace all.