This recipe was very easy to prepare; I used suggested amount of flour, less about 1/4 cup to get the right consistency. I used a thermometer to get my oil to the exact temperature. My first attempt came out burnt and didn't look much like a funnel cake at all. The next one came out much better,and I realized just how difficult it is to get that technique down. I think if I make this again, I will use just a little less baking powder. The finished cake was too airy, which made it much crispier on the outside than I would prefer.For some reason, I could hardly eat this when it was finished. It filled me up extremely quickly, so unless you are making these for 10 or more people, definitely scale down the recipe. I have found that funnel cake just tastes better when you pay $5 for it at the fair.
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