chocolates and cakes

Funnel Cakes


Funnel Cake is a very popular sweet served at fairs and carnivals. Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States. Funnel cakes are popular around the United States at ballparks, fairs and festivals. Funnel cakes are made by pouring batter through a funnel into hot oil in a circular pattern and deep frying it until golden-brown. They are often served with powdered sugar, jam, or other toppings.

Funnel cake may be made at home , but it is most commonly known as a popular offering of outdoor food stands at carnivals, fairs, Renaissance fairs, and seaside resorts. When made at concession stands, a specially-made pitcher with an integral funnel-like spout is used instead of a separate funnel.

Funnel cakes somewhat resemble the foods known as fried dough or "elephant ears," but dough products are made with a risen yeast dough, whereas funnel cakes are made with an unleavened batter.


Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. Often a leavening agent is used to fluff up the batter when it is cooked.


A funnel is a pipe with a wide, often conical mouth and a narrow stem. It is used to channel liquid or fine-grained substances into containers with a small opening. Without a funnel, much spillage will occur.

1.Funnel Cake


• 1 cup flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1 egg

• 1 cup plus 1 tablespoon milk

• 2 tablespoons sugar

• Optional toppings: powdered sugar, granulated sugar,

• cinnamon, warmed apple or other fruit filling, ice cream, whipped cream, syrups


Combine flour, baking powder and salt in a bowl with wire whisk. In another bowl, beat egg and milk. Add sugar, stir to dissolve. Add dry ingredients and (using electric mixer) beat until smooth.

Heat at least 1 inch of oil to 375 degrees F.

2. Funnel Cake


• 1 egg, room temperature

• 2/3 cup milk, room temperature

• 1-1/4 cups all purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Confectioner's sugar, sifted

• Vegetable oil for frying

Beat egg with milk. Blend dry ingredients except confectioner's sugar and gradually add egg mixture, beating until smooth. Heat at least 1-inch of oil in skillet or deep fryer to 375. Place thumb over bottom opening of funnel. Pour batter in. Remove thumb and drop into hot oil using a circular motion to form spirals about 4-inches in diameter for each cake. Remove when golden brown. While cake is still warm, sprinkle with confectioner's sugar. Best served warm.


3-4 cups all purpose flour

3 eggs

2 cups milk

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar (for topping)

vegetable oil (for deep frying - heat to 375 degrees)

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.

We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and let it drip on a paper towel.

Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.



2 cups Bisquick mix

1 1/3 cups milk

2 tablespoons vegetable oil

1 egg

sprinkle of cinnamon

1/2 cup sugar

Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.

Serve with or without syrup.


3 eggs, beaten

2 c. milk

1/4 c. sugar

4 c. flour, sifted

2 tsp. baking powder

1/2 tsp. salt

To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel.

Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.


1 egg, beaten

1 1/4 c. flour

1 tsp. baking powder

2/3 c. milk

2 tbsp. sugar

1/4 tsp. salt

Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly until batter is smooth. Holding your finger over the bottom of a funnel, fill the funnel with batter. Deep fry the "cakes" by dropping batter into deep fat heated to 375 degrees using a circular movement from center outward to form a spiral cake about 3 inches in diameter.

Immediately replace finger on bottom of funnel and then form more cakes. Fry until fluffy and golden brown, turning once. Drain on absorbent paper. Sift confectioners' sugar lightly over cakes or drizzle with molasses and serve at once. Makes 2 to 2 1/2 dozen cakes.


1 1/3 c. unsifted flour

1/4 tsp. salt

1/2 tsp. soda

2 tbsp. sugar

3/4 tsp. baking powder

1 egg, beaten

2/3 c. milk

Oil for deep frying

Powdered sugar

Sift all dry ingredients together in bowl. Combine egg and milk in bowl, mixing well. Add to dry ingredients, beating until smooth. Stir in additional milk if necessary. Heat 1 inch oil in 6 to 8-inch heavy saucepan until very hot.

Fill funnel with 1/3 cup batter, holding finger over bottom of funnel. Drop batter in spiral motion. Fry until golden, turning once. Drain on paper towels. Sprinkle with powered sugar. Yield: 6 large funnel cakes.