Make a cake with a 2” diameter. The cake will feel a bit loose, but it will get a shape when it’s fried. Put it carefully in the oil. Repeat until you’ve filled the pan, leaving at least one each between cakes. Fry for 2-3 minutes per side or until they get golden brown. Remove from the oil and put them in a dish covered with paper towels to absorb oil. Repeat until you’ve fried all the cakes.