Every time I go to a theme park, concert, or festival, I am tempted to buy a funnel cake. It’s not often I attend these events so when there is funnel cake present, I begin an inner battle of whether or not I should indulge. I wasn’t attending any concert or fairs this past weekend but it was my sister’s bachelorette party, a good reason to bring out all the food indulgences. Everyone loves funnel cake; combined with my sister’s favorite dessert, red velvet, and you have glorious, fluffy red velvet funnel cakes. I served this fried deliciousness with a whipped cream cheese dip to complete the dessert. Ready for dessert yet?
**Helpful tips and common mistakes
Making funnel cake is as easy as mixing the ingredients together and frying. Sure you can go for the regular, ordinary funnel cake, but why not be adventurous and make it red velvet flavored?
I found it easiest to pipe the funnel cake directly into the hot oil when frying. The batter is on the thinner side, making it a little difficult to control how quickly it pours. Transfer the batter to a zip-lock bag or piping bag with a round tip and this should help the process.
Make giant funnel cakes or fry little ones for people to grab and dip!
For the cream cheese dip, I lightened it up by folding in whipped cream. The dip becomes lighter and doesn’t overpower the funnel cake.
Sprinkle powdered sugar and plop a dollop of the cream cheese dip on top. Like with all fried foods, funnel cake is best served fresh.
The cake is wonderfully light and fluffy while the cream cheese dip just completes the dessert. No need to wait for the next fair for my fix of funnel cakes!
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