How to Reheat Funnel Cake So It Tastes Better Than Day One

There’s nothing quite like biting into a warm, golden funnel cake straight from the fryer. That crispy exterior, the pillowy-soft center, and the sweet dusting of powdered sugar—it’s pure carnival nostalgia on a plate. But the next day? Leftover funnel cake often ends up soggy, rubbery, or disappointingly dull.

Don’t worry—this post has your back. In this ultimate guide on how to reheat funnel cake so it tastes better than day one, you’ll learn exactly how to restore that crispy, just-fried magic using simple tools you already have. Whether you’re working with an air fryer, oven, or skillet, we’ll walk you through the best methods to bring your funnel cake back to life. Plus, we’ll share common reheating mistakes to avoid and pro tips to keep your leftovers tasting freshly made. Let’s get that crunch back!

How to Reheat Funnel Cake?

Start by preheating a skillet over medium heat. Add a light layer of butter or neutral oil to promote crispiness and avoid sticking. Gently place the funnel cake in the pan, warming each side for about 1 -2 minutes until it regains its golden texture.

Why Funnel Cake Loses Its Magic After Day One ?

🔧 Moisture Ruins the Crunch

Moisture is the #1 enemy of leftover funnel cake. That perfectly crisp, golden exterior? It’s the result of steam escaping rapidly during deep frying. When moisture seeps back in, everything changes—and not in a good way.

💧 Here’s How Moisture Wrecks Your Funnel Cake:

• Soggy Surface
  Instead of staying crispy, the outer crust softens and loses its delicate crunch. This happens especially when the cake is stored in plastic or wrapped tightly without ventilation.
• Texture Breakdown
  Moisture begins to break down the gluten structure in the dough, making it limp and chewy instead of light and airy.
• Flavor Fades
  That fresh-fried taste? It gets muted as moisture interacts with residual oil and sugar, dulling the sharp, clean flavors.
• Sugar Melt & Stickiness
  Powdered sugar absorbs ambient humidity and melts into the dough, creating an unappetizing sticky layer on top.

🧠 Did You Know?

Even the natural moisture in the air or from other foods in the same container can sabotage your funnel cake’s crisp factor overnight.

✅ How to Avoid It:

• Let funnel cake cool fully before storing
• Store in paper towel-lined containers to absorb excess moisture
• Never seal warm cake in plastic or foil—use breathable containers or parchment paper wrap

Pro Tip:
To preserve maximum crunch, reheat on a rack or open tray—never a plate or paper towel. Trapped steam underneath will sabotage your texture, even with the best methods.

Sugar Absorbs Moisture

One of the biggest culprits behind a soggy funnel cake is the powdered sugar itself. While it adds that iconic sweet finish, it’s also highly hygroscopic—meaning it attracts and absorbs moisture from the air and surrounding ingredients. This can quickly turn your once-crispy cake into a sticky, limp mess.

🧁 Why Sugar Becomes a Moisture Magnet:

• Powdered Sugar Has Fine Particles
  Its ultra-fine texture makes it more absorbent than granulated sugar. Within hours, it can draw in moisture from the environment or from the funnel cake itself.
• Creates a Sticky Surface
  As moisture collects, the sugar begins to dissolve and merge with the top layer of the cake, leaving behind a tacky coating instead of a dry, powdery finish.
• Alters Texture and Taste
  Once dissolved, the sugar contributes to a gummy or gluey layer, dulling the crisp and throwing off that clean, airy bite you expect from a funnel cake.

🧊 Cold Oil Residue

When it comes to reheating funnel cake, one often-overlooked factor that impacts flavor and texture is cold oil residue. After frying, a thin layer of oil remains on the surface of the funnel cake. While harmless when hot and fresh, it becomes a serious problem once it cools and solidifies.

🛑 Why Cold Oil Ruins the Funnel Cake Experience:

• Creates a Greasy Mouthfeel
  As the cake cools, the residual oil hardens, clinging to the surface and creating a waxy, unpleasant texture. Instead of a light, crisp bite, you’re left with a heavy, greasy mouthful.
• Masks Sweetness and Subtle Flavors
  Cold oil interferes with the delicate balance of sugar, vanilla, and dough by muting flavor notes. Your reheated funnel cake may taste dull, flat, or even slightly off if the oil hasn’t been properly managed.
• Prevents Proper Crisping During Reheat
  When cold oil is left on the surface, it interferes with air fryer or oven circulation, making it difficult for the funnel cake to regain its signature crispy texture.
• Can Lead to Uneven Heating
  Solidified oil creates insulation zones where the cake may reheat unevenly, with some spots turning soggy while others dry out.

🧠 Did You Know?

Most of the off-putting flavors in reheated fried foods come not from the food itself, but from oxidized or leftover oil that hasn’t been removed or refreshed.

✅ How to Fix It Before Reheating:

• Gently blot the surface of the funnel cake with paper towels before storing or reheating.
• Use a rack or parchment paper to allow airflow during reheating and help break down the cold oil.
• Reheat in a dry heat environment—such as an oven or air fryer—rather than steaming or microwaving.

Pro Tip:
Add a light dusting of cornstarch or flour before reheating to absorb surface oil. It creates a barrier that helps restore crispiness during reheating.

🔄 Didn’t make your own funnel cake yet? No worries! Check out our funnel cake recipe guide to learn how to whip up the perfect swirl from scratch—crispy, golden, and fairground-ready.

🔥 Best Methods to Reheat Funnel Cake (Ranked by Results)

Air Fryer – The Gold Standard

If you’re wondering about the best way to warm up funnel cake without compromising its crispiness, the air fryer remains unmatched—it brings back that freshly fried texture in just minutes.

How To Reheat Funnel Cake In Air Fryer?

preheat the device to 350°F (175°C). Place the funnel cake inside the basket without overlapping and heat for 3 to 4 minutes. This method restores the crisp texture without adding oil. Flip halfway if needed for even crisping, then dust with powdered sugar after reheating.

✅ Why the Air Fryer Reigns Supreme:

• Crispy Texture Restored
  The rapid hot air circulation mimics deep-frying, making it ideal for reviving the signature crispiness of funnel cake without soaking it in more oil.
• Even Heating
  Unlike microwaves, which leave you with hot spots and soggy areas, an air fryer heats evenly, ensuring that every bite tastes like it just came out of the fryer.
• No Extra Grease Required
  You don’t need to add oil—just a dry, hot blast of air is enough to bring that fried carnival crunch back to life.
• Quick and Convenient
  Reheating in the air fryer takes less than 5 minutes, making it perfect for busy mornings or late-night cravings.

🛠️ Step-by-Step: How to Reheat Funnel Cake in an Air Fryer

1. Preheat the air fryer to 350°F (175°C) for 2–3 minutes.
2. Line the basket with parchment paper to prevent sticking and make cleanup easier.
3. Place the funnel cake inside—avoid overlapping pieces to ensure airflow.
4. Heat for 3 to 4 minutes, flipping halfway through if it’s thick.
5. Check for crispiness. If it needs more time, add 30-second intervals.
6. Dust with powdered sugar or toppings after reheating—never before.

🧠 Did You Know?

Using foil or a plate in the air fryer blocks airflow, which reduces the crisping effect. Always use perforated parchment or let the hot air circulate freely for best results.

🔥 Oven Reheat Method

If you don’t have an air fryer on hand, the oven is the next best method for reviving leftover funnel cake. It offers even heating and excellent moisture reduction, making it one of the most reliable ways to reheat funnel cake while keeping its crispy texture and light, fluffy interior.

🧁 Why the Oven Works Well for Funnel Cake:

• Dry Heat Restores Crispiness
  The oven’s dry heat is ideal for evaporating surface moisture, helping restore the golden crunch without introducing more oil or greasiness.
• Even Reheating for Larger Batches
  Reheating multiple funnel cakes? The oven is perfect for batch warming while maintaining consistent texture and flavor.
• Customizable Temperature Control
  Ovens allow better control over temperature and timing, reducing the risk of burning the sugar or over-drying the dough.

🔧 How to Reheat Funnel Cake in the Oven (Step-by-Step):

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or use a wire rack to allow airflow underneath.
3. Place the funnel cake in a single layer, ensuring space between pieces for even heating.
4. Reheat for 5–7 minutes, checking for crispiness at the 5-minute mark.
5. If necessary, flip the funnel cake halfway through for an even finish.
6. Let it cool for 1–2 minutes, then add your favorite toppings or powdered sugar.

⚠️ Avoid These Common Mistakes:

• Don’t wrap funnel cake in foil—it traps moisture and results in a soggy texture.
• Don’t place it directly on the oven rack without protection—sugar may drip and burn.
• Avoid stacking multiple pieces, which blocks airflow and causes uneven reheating.

Stovetop Reheat Method

No air fryer? No oven? No problem. The stovetop reheat method might be the most hands-on and flavorful way to bring your leftover funnel cake back to life—crispy, golden, and indulgent. With just a skillet and a touch of patience, you can reheat funnel cake to taste like it’s fresh out of the deep fryer.

Avoid reheating directly on a tray. Instead, elevate your cake on a rack to allow airflow. NSF International recommends this method in professional kitchens for even reheating and food safety.

🔥 Why the Stovetop Is a Secret Weapon:

• Direct Contact = Immediate Sizzle
  Reheating funnel cake in a skillet gives you full control over heat and crisping. The direct contact with the pan quickly reactivates the crust and delivers a crave-worthy crunch.
• Butter Boosts Flavor
  Unlike other methods, the stovetop allows you to infuse flavor while reheating. A dab of butter or clarified ghee adds richness and helps re-crisp the edges like magic.
• Perfect for Small Portions
  Ideal when you’re reheating just one or two pieces and want a gourmet, pan-fried finish without using large appliances.

🧈 Step-by-Step: How to Reheat Funnel Cake on the Stovetop

1. Preheat a non-stick or cast iron skillet over medium-low heat—patience is key!
2. Add ½ to 1 teaspoon of unsalted butter (or use a neutral oil with a high smoke point).
3. Once the butter is melted and sizzling gently, place the funnel cake flat in the pan—no stacking!
4. Heat for 2–3 minutes per side, gently pressing with a spatula for even contact.
5. Watch for a light golden crust to re-form, then flip and repeat.
6. Transfer to a wire rack or plate lined with paper towel to absorb any excess butter.

⚠️ Important Notes:

• Avoid high heat—it will burn the sugar and create bitter notes.
• Don’t overcrowd the pan—air circulation around each piece helps with even crisping.
• Keep the lid off. Steam is the enemy of crisp.

💡 Pro Tip:

For a next-level touch, add a sprinkle of cinnamon or nutmeg to the butter as it melts. It subtly perfumes the funnel cake and gives your leftovers a warm, spiced twist that’s perfect for fall or holiday vibes.

Chef’s Note:
This method is also great for reviving frozen funnel cake. Just thaw slightly first, then follow the steps above for a pan-fried revival that tastes anything but leftover.

⚠️ Microwave (Use with Caution)

When you’re in a rush, the microwave might seem like a tempting shortcut. But reheating funnel cake in the microwave is a risky game—it’s quick, yes, but it often sacrifices the one thing we all crave most: that crunchy, golden exterior. If you must use this method, proceed with caution and a few clever tweaks.

⏳ Why the Microwave Can Be a Funnel Cake Fiasco:

• Soggy Over Crispy
  Microwaves heat by creating internal steam. This traps moisture inside the funnel cake and softens the crust—leading to a rubbery, limp texture that’s miles from the fresh-fried magic.
• Uneven Heating
  The microwave tends to leave hot spots and cold centers, especially in thicker funnel cakes. One bite might be piping hot, the next disappointingly doughy.
• Sugar Meltdown
  That delicate dusting of powdered sugar? It melts and seeps into the dough, creating a sticky glaze that dulls the texture and overwhelms the flavor.

🧠 Did You Know?

Microwaves heat food from the inside out, which is the exact opposite of what funnel cake needs to revive its crispy texture. That’s why this method is a last resort—not a first choice.

✅ How to Reheat Funnel Cake in the Microwave (If You Have To):

1. Place the funnel cake on a paper towel-lined plate—this absorbs steam and reduces sogginess.
2. Use low power (50%) to avoid overheating.
3. Heat for just 15–20 seconds.
4. Let it rest for 30 seconds to allow heat to distribute evenly.
5. If possible, finish with 30 seconds in an air fryer or oven to revive some crispiness.

Chef’s Note:
Microwaves are a one-way ticket to soggy town unless you combine them with another method. Think of the microwave as a warm-up act—not the main event.

Common Mistakes That Ruin Reheated Funnel Cake

❌ Mistake 1: Microwaving Without Finishing in an Oven or Fryer

Sure, the microwave is fast—but speed comes at a cost. Using it alone to reheat funnel cake is like trying to bring back fireworks with a flashlight. The result? A soft, limp, often uneven mess with none of that crave-worthy crispy texture. But here’s the kicker: it’s not just about texture—it’s also a matter of food safety.

⚠️ Why This Mistake Falls Flat (and Could Be Risky):

• No Surface Crisp = Soggy Sadness
  Microwaves heat by creating steam from the inside out. While the core might be warm, the surface turns soft, chewy, or sticky instead of crispy. That iconic fairground crunch? Gone.
• Uneven Heating = Dangerous Cold Spots
  Microwaves are notorious for uneven heat distribution, especially with thick or irregularly shaped items like funnel cake. The same problem happens with delicate fried foods like seafood—just take crab cakes for example. Here’s how to reheat crab cakes properly without losing their crisp.
  This can lead to underheated zones where bacteria may survive if the cake wasn’t stored properly.
• Loss of Flavor and Visual Appeal
  Without finishing in an oven or air fryer, the reheated funnel cake lacks caramelization, texture, and that golden-brown glow that screams “delicious.” You’re left with a pale, wilted shadow of yesterday’s treat.
  Microwaves can cause soggy textures and unsafe reheating. According to the World Health Organization (WHO), food must be reheated thoroughly and evenly to kill harmful bacteria.

🧠 Food Safety Matters — A Global Perspective

According to the World Health Organization (WHO), foods must be reheated to at least 70°C (158°F) throughout to ensure pathogens are destroyed. Microwaves often fail to do this evenly, especially in dense or oily foods like funnel cake.

“When using a microwave oven to reheat food, cover the food, stir and rotate it for even heating. If the appliance does not have a rotating plate, turn the container manually. Allow standing time for the temperature to even out.” — WHO: Five Keys to Safer Food

In other words: microwaving without a second heat source could mean you’re not just ruining the texture—you might also be serving something that’s not safe to eat.

💡 Pro Tip:

If you must start with the microwave, always finish in an oven or air fryer for at least 2–3 minutes. This ensures the interior reaches safe temperatures, and the exterior regains its crisp. It’s not just about crunch—it’s about confidence in every bite.

Chef’s Note:
Think of the microwave as a warm-up band. It sets the stage, but you still need the headliner—the oven or air fryer—to truly bring down the house. Trust the combo for results that are safe, crispy, and downright delicious.

🔥 Mistake 2: Overheating

In the quest to reheat funnel cake to crispy perfection, many go too far—literally. Overheating is one of the most common and damaging mistakes, and it’s surprisingly easy to make. Whether you’re using an air fryer, oven, or stovetop, cranking the heat too high doesn’t speed things up—it ruins your funnel cake’s delicate texture and flavor in seconds.

❌ Why Overheating Is a Flavor Killer:

• Caramelization Turns to Burning
  That lovely dusting of powdered sugar caramelizes beautifully at just the right heat. But push it too far, and it burns—leaving behind a bitter, scorched flavor that overpowers the entire bite.
• The Texture Turns Rock-Hard or Rubbery
  Excess heat dries out the inside of the funnel cake, transforming it from light and fluffy to tough, chewy, or even brittle. Instead of a crisp outer shell and soft interior, you’re left with a funnel cake that fights back.
• Oil Residue Overcooks and Turns Rancid
  Any leftover oil from frying can overheat and oxidize, producing unpleasant flavors and aromas. Once that happens, no amount of sugar or toppings can save it.

🌡️ Smart Temperature = Perfect Results

Low and steady wins the race. Whether you’re using:

• An air fryer (ideal: 350°F / 175°C)
• A conventional oven (375°F / 190°C max)
• A stovetop skillet (medium-low heat)

…staying in the safe zone allows moisture to escape slowly, helping you regain crispy texture without frying the life out of your funnel cake.

🧠 Did You Know?

According to the USDA, reheating foods at excessively high temperatures can cause oxidation in fats, which not only tastes bad but may degrade nutritional quality over time. While this isn’t a health threat in small amounts, it’s another reason to respect the reheat process.

Chef’s Note:
A reheated funnel cake isn’t a race—it’s a revival. Take your time, use moderate heat, and you’ll be rewarded with crispy edges, a fluffy middle, and caramel-kissed sweetness that tastes better than day one.

🧺 Mistake 3: Not Using a Rack

Reheating funnel cake directly on a tray, plate, or baking sheet might seem harmless—but it’s actually a texture-ruining mistake. Failing to use a wire rack means you’re setting your funnel cake up for soggy bottoms, trapped steam, and uneven reheating. In the world of crispy fried desserts, airflow is everything.

❌ What Happens When You Skip the Rack:

• Trapped Steam Undermines the Crunch
  Without a rack, the underside of the funnel cake sits flat against a solid surface, which traps heat and moisture underneath. Instead of evaporating, that steam soaks right back into the dough—destroying the crispy texture you’re trying to restore.
• Uneven Crisping
  The top might crisp up while the bottom stays soft and soggy. This imbalance throws off the eating experience and makes even fresh-looking funnel cake taste stale.
• Risk of Burnt Underside
  On baking sheets or in air fryer baskets without airflow, the sugar or oil residue can overheat and burn the bottom while the rest stays underdone.

🌬️ Why a Rack is a Reheat Game-Changer

• Air Circulation = Consistent Crunch
  A wire rack elevates the funnel cake, allowing hot air to circulate 360° around the entire surface. This creates even heating and true crisp restoration.
• Prevents Moisture Pooling
  No contact = no trapped moisture = no soggy bottom. It’s that simple.
• Cleaner Finish & Less Burn Risk
  The rack helps protect against burnt sugar by allowing drips to fall below instead of cooking in their own stickiness.

🧠 Did You Know?

According to commercial kitchen standards (including guidance from NSF International), racks are essential for proper food reheating in ovens and convection appliances. They support airflow, reduce contamination, and ensure even temperatures—all of which enhance food quality and safety.

💡 Pro Tip:

If you don’t have a proper wire rack, improvise! Use the removable rack inside your toaster oven, or place an oven-safe cooling rack over a sheet pan. Even slight elevation can drastically improve reheating results.

Chef’s Note:
The rack might seem like a small detail—but it’s the difference between reviving your funnel cake or flattening it into disappointment. In baking and reheating, elevation = excellence.

⏱️ Mistake 4: Skipping the Preheat

It’s easy to assume you can toss your funnel cake into the oven, air fryer, or skillet the moment you turn it on—but that’s a big mistake. Skipping the preheat might feel like a time-saver, but in reality, it’s a crisp killer that sets your funnel cake up for failure from the start.

❌ What Happens When You Don’t Preheat:

• Uneven Reheating
  Starting cold means the heat rises gradually while your funnel cake sits inside. Instead of even reheating, the cake warms unevenly—creating soft spots, chewy centers, and a lifeless crust.
• Soaking Instead of Crisping
  Without an already-hot environment, the funnel cake begins to absorb heat and moisture at the same rate, softening rather than crisping. That coveted crunch? Gone before it had a chance to return.
• Inconsistent Sugar Caramelization
  Powdered sugar and any residual oil need instant dry heat to caramelize properly. Without preheating, you risk melting the sugar unevenly, leading to sticky, patchy, or burnt areas.

🔥 Why Preheating is a Reheating Must:

• Delivers Immediate Dry Heat
  Whether it’s an oven, air fryer, or stovetop, preheating ensures the moment your funnel cake hits the heat, it starts to crisp—not steam.
• Locks in Texture
  A hot environment vaporizes surface moisture quickly, helping to restore the original crunchy texture while keeping the interior tender.
• Replicates the Frying Effect
  Preheating helps mimic that sudden temperature shock funnel cakes get during deep frying—exactly what you want when trying to recreate that just-fried magic.

🧠 Did You Know?

Food science authorities like The Culinary Institute of America emphasize the importance of preheating to preserve texture integrity in baked and fried goods. Sudden exposure to high heat activates Maillard reactions, which create that crispy, golden surface we crave.

💡 Pro Tip:

Always give your appliance 3–5 minutes to preheat fully before placing your funnel cake inside. For ovens, preheat to 375°F (190°C); for air fryers, aim for 350°F (175°C). On the stovetop, test the pan’s readiness by sprinkling a drop of water—if it sizzles instantly, it’s go time.

🍓 Mistake 5: Reheating With Toppings

Let’s face it—toppings are the soul of funnel cake. Whether it’s powdered sugar, chocolate drizzle, whipped cream, or fresh berries, they take this carnival classic from good to irresistible. But reheating your funnel cake with the toppings already on? That’s a fast track to disaster. Not only does it ruin the texture—it can also ruin your entire kitchen cleanup.

❌ Why Reheating With Toppings Is a Bad Move:

• Melting Mayhem
  Toppings like whipped cream, ice cream, and fruit sauces melt quickly under heat, creating a soupy mess that soaks into your funnel cake and turns it into a soggy sponge.
• Burnt Sugar & Sticky Surfaces
  Toppings such as powdered sugar, chocolate syrup, or caramel drizzle will burn under dry heat, resulting in bitter flavors, burnt patches, and a sticky oven tray you’ll dread scrubbing.
• Flavors Break Down or Turn Off-Putting
  Reheating fruit (especially berries) can release water and tartness. Reheating dairy-based toppings can create unpleasant sour or stale notes that completely alter your funnel cake’s profile.
• Ruins Presentation
  Nobody wants wilted strawberries or scorched whipped cream. Reheating with toppings almost always leads to mushy, messy, and unappetizing results.

🧠 Did You Know?

The USDA recommends reheating only the base food first, especially when toppings involve dairy or fresh produce. These ingredients are heat-sensitive and should be added after reheating to maintain safety and quality.

✅ How to Do It Right:

1. Remove any toppings before storing or reheating.
2. Reheat only the plain funnel cake using your preferred method (air fryer, oven, or stovetop).
3. Once reheated, let the cake rest for 1 minute—this helps stabilize the surface.
4. Then re-apply your fresh toppings: powdered sugar, fruit, sauces, whipped cream, or a scoop of ice cream.

💡 Pro Tip:

Want your powdered sugar to look just-dusted and picture-perfect? Wait 30 seconds after reheating, then sift it on top. The slight pause keeps it from instantly melting—and gives your funnel cake that Insta-worthy look.

Chef’s Note:
Think of toppings like the encore—not the opening act. Let your funnel cake shine on its own in the heat, then dress it up with fresh flair once it’s crisp and ready to serve.

💡 Storage Tips to Make Tomorrow’s Funnel Cake Just as Good

Proper storage is the secret to making your leftover funnel cake taste just as fresh and irresistible the next day. Follow these expert-backed strategies to preserve both texture and flavor while reducing the risk of sogginess or spoilage:

• Cool Completely Before Storing
  Never store funnel cake while it’s still warm. Doing so traps steam and leads to unwanted condensation, which softens the crisp exterior and invites moisture buildup. Always allow the funnel cake to cool fully on a wire rack before transferring it to a container.
• Use Paper Towels in the Container
  Line your storage container with paper towels to absorb any residual oil and moisture. This simple trick helps maintain a dry environment, keeping your funnel cake airy and crispy, even after hours in storage.
• Store in Airtight Glass (Not Plastic)
  Opt for a glass container with a tight-sealing lid instead of plastic. Glass better maintains humidity balance and prevents the absorption of off-flavors or smells that plastic might retain—ensuring your funnel cake remains fresh-tasting and structurally intact.
• Reheat Within 48 Hours
  For optimal taste and food safety, always aim to reheat funnel cake within 1–2 days. The longer it sits, the more its structure degrades, resulting in a rubbery or stale texture. If you must store it longer, consider freezing the plain, un-topped funnel cake for later revival.

Conclusion

There’s no need to settle for soggy, sad leftovers when you can reheat funnel cake like a pro and relive that fresh-from-the-fair magic all over again. Whether you use an air fryer, oven, stovetop, or the hybrid method, each technique we’ve covered helps restore that iconic crispy texture and sweet flavor you love.

Just remember: the best results come from storing it right, skipping the shortcuts, and finishing with the right toppings at the right time. When done correctly, your reheated funnel cake won’t just be good—it might actually taste better than day one.

So the next time you find yourself with leftover funnel cake, don’t toss it. Revive it. Refresh it. And make it magical again. 🍩✨

Craving more crispy carnival classics? Don’t stop at reheating—explore our step-by-step guide on how to make homemade funnel cake from scratch. It’s easier than you think, and 10x tastier than anything you’ll get at the fair!
👉 Check out the full recipe here »

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