By Lindsay Champion, PureWow
Perhaps it’s the nostalgia of birthdays past, but there’s something about ice-cream cake that’s
just a bit more festive than your non-chilled varieties. Cutting
through one, however, takes Herculean strength--and often leaves us with
uneven (OK, fine, completely mangled) slices. This simple trick makes
the task, well, a piece of cake.
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What you need:
A chef’s knife and hot running water.What you do:
Grab your knife and run it under hot water for a few seconds. Lightly tap (but don’t wipe) off any excess water and get to cutting. Rewarm your blade whenever it starts to cool off between slices.[post_ads_2]
Why it works:
Rather than waiting for the cake to soften (and melt), warming up the blade helps it to glide easily through the cold layers.More from PureWow
