也许这是生日的怀旧past, but there’s something aboutice-cream cakethat’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.
What you need:一个chef’s knifeand 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.
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.