Canolli Cream Filling-----Help

Decorating By kimmyboo925 Updated 17 May 2008 , 11:14pm by Cake4ever

kimmyboo925 Posted 17 May 2008 , 12:53pm
post #1 of 3

Has anyone filled a cake with the canolli filling from CC's recipe box? I made the filling yesterday and it seemed too thin to put as a filling for my cake. This morning I checked on it and its perfect... But I know as soon as it gets to room temp it is going to be thin again...Dont want my cake to fall apart as it is a 3 tier... What should i do?

2 replies
Cake4ever Posted 17 May 2008 , 11:12pm
post #2 of 3

I would make one batch of gelatin, you know the powdered kind that you use to make cheesecake? I would add that to the mixture and stir thoroughly and let it set up in the fridge. It is watery, but it's gelatin and will help set up the filling.

That's my humble suggestion! thumbs_up.gif

Cake4ever Posted 17 May 2008 , 11:14pm
post #3 of 3

Oh and if that isn't enough, make another batch and keeping adding it to it until it sets up to the consistency you want. I don't know how much filling you have made, so it's hard to say how much gelatin will be enough...

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