Funnel Cake

Funnel cake is one of my favourite carnival treats. Funnel cake is made with either pancake batter, or choux paste, poured through a funnel into hot oil. That’s why it’s called funnel cake. It’s not because it’s funnel-flavoured. While using pancake batter is definitely quicker, and far more efficient if you run a restaurant (you could make pancakes, waffles, and funnel cakes all from the same batter) choux paste is the tastier alternative that results in a fluffier and lighter funnel cake. While choux paste can be a bit harder to make, if you’re looking for a gourmet carnival treat, it’s the way to go. If you’re looking for a less delicious option, feel free to use pancake batter.

Fresh, homemade funnel cake with strawberries and icing sugar, just like at the carnival! Want a bite? The recipe is super simple! Click to get it.

I’m a big fan of funnel cake. Whenever I go to the local amusement park (which also happens to be the largest in Canada) I always spend time standing behind a glass wall that lets park visitors see how the funnel cakes are made. First, the batter is cooked in hot oil until it turns golden brown. Then, the funnel cake is dusted with icing sugar, topped with strawberries, and served with soft-serve ice cream. I’ve stood behind that window countless times. Well, not countless, but let’s just say I didn’t count.

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Mango-Chocolate-Coconut Cake

Every spring my mother goes to the store and buys pretty much a crate full of mangoes from a tropical fruit store in Toronto. As soon as she gets home I run to the car, get the box, and feast on the juicy yellow flesh. So sweet, so good.

Coconut-mango chocolate cake with a lemon glaze

When I was in Panama two years ago I went to visit this fabulous tropical fruit market and saw piles of juicy, colourful fruits that I never saw before. There were guanabanas, prickly pears, and jackfruits! Sure, it was nice looking at them in the market (and it was quite fun buying them while sipping on sugar cane juice I saw squeezed before my eyes) but when I got back to the apartment I was perplexed on how to eat them. Eventually, I figured it out but I was hungry for more. I wandered to a convenience store and bought two coconuts (I wish Canadian convenience stores sold coconuts!), which both looked different.

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Chocolate-covered Strawberries and Marshmallows

Who wouldn’t want to sit on the beach and munch on chocolate-covered strawberries and marshmallows all while sipping a glass of champagne in the Bahamas? No one. However, if the weather’s not exactly warm (say, you’re Canadian), and you’re not near a beach (which is probably true if you’re reading this), all that you have left is delicious juicy berries in rich chocolate. You know what? I’ll settle. Gladly.

Strawberries and marshmallows covered in chocolate

Chocolate-covered strawberries are one of my favourite desserts, when made correctly. The key to making them correctly is tempered chocolate, and that the strawberries are completely dry. There is no way around this! Chocolate-covered strawberries can be found in almost all buffets and range from good to bad, but you’re about to learn how to do it right.

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