How to Store Funnel Cakes

Funnel cakes are a popular food items at fairs and carnivals.

You can keep up with a booming demand for crispy warm funnel cakes when you cook and freeze ahead of time. Funnel cakes are made by pouring a thin stream of liquid batter directly into hot oil. Pouring and cooking each funnel cake to order from raw dough can slow down delivery and create long lines. Funnel cakes that you make in advance can be safely stored until ordered then reheated briefly.

Things You'll Need

• Gallon zip-top plastic freezer bag
• Wax paper
• Deep fryer (optional)

Instructions

1. Cool the cooked funnel cakes on a wire rack for approximately 5 minutes.

2. Slide the funnel cakes in a gallon zip-top plastic freezer bag with a piece of wax paper between each cake.

3. Gently press out as much air as possible before sealing the bag completely.

4. Set the bag into the freezer and store the funnel cakes for up to 6 months.

5. Remove a funnel cake from the bag and peel away the wax paper before lowering the cakes into a deep fryer preheated to 350 degrees Fahrenheit. Fry for 90 seconds or until cakes are golden brown.

Tips & Warnings

• You can also reheat frozen funnel cakes on a cookie sheet in an oven preheated to 450 degrees Fahrenheit for about 3 minutes.

• Top reheated funnel cakes with powdered sugar of fruit preserves.

References

• Market Day: Funnel Cakes
• Old Recipe Book: How to Make Funnel Cake: Fried Dough Recipes