So, What's The Best Temp To Cut Through A Choc Chip Cake Using Agbay?

Decorating By Annabakescakes Updated 21 Dec 2013 , 4:56am by Annabakescakes

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Annabakescakes Posted 21 Dec 2013 , 4:22am
post #1 of 4

Room temp, hot, refrigerated, frozen, frozen then thawed, day-old?? I always get the blade coated in chocolate, so it starts out clean cut, then turns the last part into smeary looking crumbs. That is room temp.

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leah_s Posted 21 Dec 2013 , 4:41am
post #2 of 4

AThe Agbay will certainly cut through any temp cake. But if its chilled enough to keep the choc chips solid that should help.

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Annabakescakes Posted 21 Dec 2013 , 4:50am
post #3 of 4

Quote:

Originally Posted by leah_s 

The Agbay will certainly cut through any temp cake. But if its chilled enough to keep the choc chips solid that should help.

Yeah, I love it for all temps, and never have a problem with it, except for Chocolate chips. I broke the knobs off, but it still cuts perfectly 2 1/2 years later.

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Annabakescakes Posted 21 Dec 2013 , 4:56am
post #4 of 4

I actually did a search in my email for the invoice to see how long I have had it, because I was thinking 4 1/2 or 5 years, because I can't imagine doing a single without it, and saw it was only April of 2011. I Love that thing!

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