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A Pretty Genius Trick for Slicing an Ice-Cream Cake
PHOTO: ERIC MORAN/STYLING: ERIN MCDOWELL

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.

RELATED: How to Make the World’s Easiest Ice-Cream Sandwich

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