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
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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replies
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.
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.
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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