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