Anyone notice the swiss cake rolls got bigger?
This is a quality thread.
damn how did they cut that one so smooth they ususally smush when you touch
>>7250325
they probably froze it
>>7249298
for you
>>7250325
High-pressure hydraulic cutter.
>>7250325
You freeze it, and cut it on a bandsaw if necessary. Not even kidding.
>>7250325
probably a hot wire knife.
>>7250325
As a kid I was able to peel them apart without breaking it
>>7250325
probably a warm/hot knife.
>>7250325
Like with bread, cut it from bottom to top.
My boss keeps these in the fucking fridge
That's because the cream is starting to ferment. There's not more cake, they're just inflated.
>>7250325
Probably not even the real food. Usually any food that's to be photographed or recorded is fake, made of plastic or some other material.
