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Funnel Cakes

Time to Put the FUN in FUNnel Cakes!

We are putting some extra FUN in FUNnel cakes! These deluxe funnel cakes are bigger, better, and yummier than the classic carnival treat.

To cake my Funnel Cakes, I began by baking 8lbs of my Ultimate Vanilla Cake and 4lbs of my Ultimate Chocolate Cake. The cakes features a cookie dough layer to resemble the carnival classic funnel cake pattern and topped with a hump of vanilla cake coated in sweet vanilla bean IMBC and raspberry IMBC. The traditional vanilla funnel cake is covered in chocolate drizzle, strawberries, and KitKat chunky bars, meanwhile, the chocolate funnel cake is covered in caramel drizzle, raspberries, and matcha green tea KitKat bars giving each a unique twist on the carnival classic.

Satisfy your carnival sweet tooth on my YouTube Channel here.

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Baking The Cake:

8lbs Yo's Ultimate Vanilla Cake

4lbs Yo's Ultimate Chocolate Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

Decorating The Cake:

20 mini matcha Kit Kat

7 chunky Kit Kat

2 cups raspberries

Vanilla bean

1½ cup strawberries (cut into quarters)

Matcha powder

Chocolate sauce (from the Giant Ice Cream Sundae Cupcake)

Caramel sauce

Shortening

Watermelon pink gel food colouring

Making the Chocolate Bark:

2 cups of white chocolate candy melts

12 mini matcha KitKats – chopped

All that glitters sprinkles

2 cups of dark chocolate candy melts

3 chunky KitKats – chopped

Yo’s Birthday Bash sprinkles

Making the Cookie Nests:

2 cup unsalted butter

2 cup brown sugar

2 teaspoon vanilla

4 eggs

5 cups flour

1 cup Dutch processed cocoa powder

4 teaspoons baking powder

1 teaspoon salt

Item Name:	Availability:
2 x 10" Round Cake Pans
2 x 6" Half Sphere Cake Pan
Parchment Paper
Small Straight & Offset Spatula	Add to Cart -
Simple Syrup Bottle	Add to Cart - $19.99

Bake Your Cakes

To make these funnel cakes, begin by preparing 4lbs of Ultimate chocolate batter and 8lbs of Ultimate Vanilla batter. Pour all of your chocolate batter into a parchment paper lined 10” round cake pan and bake for 1 hour and 10 minutes at 350 degrees Fahrenheit. Pour 4lbs of vanilla batter into another 10” round pan lined with parchment paper and bake at 350 degrees for 1 hour and 10 minutes as well. Next, pour 2lbs of vanilla batter into a 6” ½ sphere pan and bake for 1 hour. Lastly, dye the remaining 2lbs of vanilla batter with a watermelon pink food colouring then pour it into a 6” ½ sphere pan also for 1 hour at 350 degrees.

Level and Decaramelize

Remove both of your 10” round cakes from their pans then level both to the same height. Remove the caramelization from the chocolate cake but NOT from the vanilla. Next, level your two ½ sphere cakes in the pans then cut away any caramelization with a small serrated knife from both.

Keep It Simple!

Using Sir Squeeze a lot, add simple syrup to all of your cakes on both sides then allow them to sit for a couple minutes to absorb.

Prep for Cookie Nests

Flip your 10” round pans upside down and spread on some shortening all over the outside of the pan then line it with parchment paper. Cut out a circle of parchment paper and place it on the top.

Time to Make the Cookie Nests

Begin by making your vanilla cookie nests. Cream together 1 cup of unsalted butter, 1 cup brown sugar and a tsp of vanilla for 5 minutes then add in 2 eggs. In a separate bowl, mix together 3 cups of flour, 2 tsp of baking powder, and ½ tsp of salt then add it into your other mixture. To make your chocolate cookie nest, repeat the same steps but replace 1 cup of the flour with 1 cup of Dutch processed cocoa instead (everything else will remain the same). Place your dough in the fridge for an hour to chill then remove it.

The Funnels

Once you have removed your dough from the fridge, roll each batch into a bunch of non-uniform tubes. Take your vanilla dough tubes and roughly add them to the top of your parchment lined pan to look like a funnel cake. Repeat the same process for your chocolate dough. Bake both pans for 25-30 minutes at 350 degrees Fahrenheit. Once they have both been baked, remove them from the oven then set them aside to cool down.

TIP: Roll out your extra dough into tubes then form them into various configurations and lay them on a tray as spare pieces in case any of your dough tubes fall off the pan.

Sweet Flavoured IMBC

Divide your IMBC in half into two bowls. For your first half of IMBC, cut a vanilla bean open then use a knife to scrape out all of the little beans on the inside and add it to your IMBC. Next, wash and dry some raspberries then place them on a plate and use a fork to hand mash them. Add the mashed up raspberries to the second bowl of IMBC as well as some watermelon pink gel food colouring to make a pink buttercream.

Crumb Coat & Chill

Crumb coat the white vanilla hump with the vanilla bean IMBC and the pink vanilla hump with the raspberry IMBC (both dome-side up) then place both in the fridge to chill.

Ice Ice Cakey!

Remove your cakes from the fridge then ice them all again once more using my invention – a piece of acetate, to smooth the hump out like an ice cream scoop. Once you have iced both humps, place them back in the fridge to chill.

NOTE: Make sure you save your extra buttercream because you will still need it.

Top It Off!

Once your cookie nests have cooled down, gently remove them from the pans by placing a clean cloth over them and a cake board, then flip it over and they should just let go. Carefully flip them over again – one at a time and place the vanilla cookie nest on the vanilla 10” cake and the chocolate on the chocolate 10” cake. To fill in the gaps, glue on some extra pieces to cover the sides of the cakes using melted chocolate.

Scoops

Add your scoop cakes on top of each cake – white scoop on top of vanilla cake and pink scoop on top of the chocolate cake. Use your extra buttercream and dab it onto the bottom edges of your scoops to make them look more natural. Sprinkle on some icing sugar all over your cake then place it in the fridge to chill.

Drizzle Fo'Shizzle

Make your chocolate and caramel sauces. Next, drizzle on your chocolate sauce onto the hump of the traditional vanilla funnel cake and the caramel sauce onto the raspberry hump of the chocolate funnel cake.

Whipped Cream

Let your sauces set then pipe on a generous mound of IMBC to each cake to look like whipped cream.

Fruity

Cut the leaves off your strawberries then cut them into quarters and add 1 tbsp of sugar into the bowl. Also add 1 tbsp into your bowl of raspberries then using a spoon, stir both bowls of fruit to stimulate juices.

More Matcha

Chop your KitKat chunkies into squares – cutting off the ends to reveal the insides, and the matcha green tea KitKats into halves along the mid-line.

Decorate

Add your sweetened strawberries to the perimeter of your vanilla funnel cake and the raspberries to your chocolate. Then add your kit kats all around the cakes as well with a light dusting of cocoa and matcha powder on top of the whipped cream to top it off.

Chocolate Bark

To make your chocolate barks, start by cutting up both your KitKat chunky bars and matcha green tea KitKat bars into small slices. Next, melt your white chocolate candy melts and your dark chocolate candy melts separately (you will be making two types of chocolate bark). Once they are melted, spread your white chocolate onto one tray with an offset spatula and your dark chocolate onto another both lined with either a silicone mat or parchment paper. Before the melts harden, lay the KitKat chunky slices onto the dark chocolate tray and sprinkle on Yo’s Birthday Bash sprinkles. Then for the white chocolate tray, lay on your matcha green tea KitKat slices and sprinkle on the All That Glitters sprinkles.

TIP: If your kitchen is hot or humid, you can let the chocolate set in the fridge.

Final Touches

Beginning with your traditional vanilla funnel cake, add your strawberries along the edge of the “ice cream” hump (it’s okay if they fall off the sides), then add more KitKat chunky pieces to the edges as well and top it off with a light sprinkle of cocoa powder to the top. For the chocolate funnel cake, add on your raspberries to the edges of the hump then scatter matcha green tea KitKat halves around and then dust on some matcha powder to the top.

Break the Bark!

Carefully peel your bark off the silicone mat or parchment paper then break it into shards. Stick the dark chocolate bark pieces into the hump of the traditional funnel cake and the white chocolate shards to the chocolate funnel cake and you are done!