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.
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.
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.
