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Cookies and Cream Funnel Cake

One of the most popular flavors is now a tasty funnel cake! Topped with sweet crème, crunchy cookie crumbles, and dusted in a layer of powdered sugar, the cookies and cream funnel cake will make your mouth water.

Ingredients

  • #5100 Pennsylvania Dutch Funnel Cake Mix
  • Frying Oil
  • 90 oz. Water
  • #2917 OREO® Kit (contains OREO cookie pieces, crème, and OREO base cake)
  • Powdered Sugar

Directions

  • Preparing the Funnel Cake Batter

    • Place 90 oz. of water in a large container.
    • Using a blender on slow speed, or a whisk, slowly add the funnel cake mix.
    • Blend until the batter is smooth.
    • Pour the batter into a funnel pouring pitcher.
  • Making the Funnel Cake

    • Fill your shallow fryer to the recommended level with vegetable oil and heat to 400 degrees F.
    • Place the funnel cake mold in the fryer.
    • Pour batter into the mold from a funnel cake pitcher, starting with a circle of batter near the outer edge of the mold, then making a zig-zag overlapping design touching the outer edge circle.
    • Do not overfill mold since the batter will expand as it cooks.
    • After approximately 30 seconds remove the mold and turn the funnel cake over with tongs to achieve a golden brown on both sides.
    • Remove the funnel cake and let it cool briefly.
    • Top with powdered sugar, ice cream, honey or any kind of your favorite toppings.
  • Topping the Funnel Cake

    • Drizzle a layer of crème on the top of the funnel cake
    • Shake OREO base cake and cookie pieces generously on top
    • Finish by topping with powdered sugar
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