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Remember going to Knotts berry farm and wishing you paid the extra five bucks for the berries? Yeah. me too. Here’s how you whip this carnival Funnel cake up at home w/o the traveling carnies:


Love love love my Asian Spider Strainer. We use it for noodles, dumplings, deep frying anything, annnnnd funnel cakes.

These are really fun reusable paper plates made of melamine, great to use for a casual get together being the good and conscious global citizen that you are, you can wash these and re use them for your next gathering!

Cutest little powdered sugar shaker we have one for cinnamon+sugar too.


8 cups vegetable oil for frying

3 cups milk

4 eggs

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

Toppings: confectioners' sugar, cinnamon+sugar, berry sauce, whipped cream

Super quick berry sauce:

a couple handfuls of fresh berries in a sauce pot with zest from an entire lemon/orange + juice. A hefty sprinkle or two of sugar and a pinch of salt. Bring to a boil then immediately take off the heat and add another handful or two of fresh berries and serve! (Feel free to add a little cornstarch+cold water stirred up in a cup to thicken it!)


HEAT canola oil to 375° in a heavy-bottom 6-quart stockpot. Meanwhile, whisk together pancake and waffle mix, egg, milk, ground cinnamon, and vanilla until smooth. Let stand 10 minutes.

Step2 POUR batter into a squeeze bottle with a 1/4-inch round opening. Or in a giant ziplock with a corner cut off. DRIZZLE batter (about 1/3 cup for each funnel cake) into hot oil, using a swirling motion.

FRY for about 2 minutes or until golden brown and crisp, carefully turning the entire cake halfway through.

DRAIN on paper towels; sprinkle with powdered sugar, cinnamon sugar, or berries

This recipe makes enough for 6 good sized cakes :)

TIP: use a smaller pot for Cute baby sized ones. It basically will be the size and shape of your pot.


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