hippiecac Posted 13 Oct 2008 , 4:43pm
post #1 of

Hi! I've been a lurker for over a year, but never had a reason to post. Until now icon_biggrin.gif

I just got an order for a 3 tier topsy turvy.....bottom layer chocolate cake with cannoli filling.

Cannoli filling is traditionally made with ricotta impastata - a highly perishable cheese. Fondant cakes should not be refrigerated.....

How do I do this?!?!

34 replies
MayWest Posted 13 Oct 2008 , 5:21pm
post #2 of

That's what I thought also until I read a post. I refrigerate all of my fondant cakes with not problems. I use Satin Ice.

PinkZiab Posted 13 Oct 2008 , 5:29pm
post #3 of

I also use satin ice and I refrigerate all of my cake without consequence. Cannolli filling is one of my faves!

hippiecac Posted 13 Oct 2008 , 5:32pm
post #4 of

phew. thanks!

we don't do fondant cakes at the bakery or the restaurant I work at...so my no refrigerating knowlege was based on heresay...which was obviously incorrect.

::skipping off to order ricotta::

ZAKIA6 Posted 13 Oct 2008 , 5:35pm
post #5 of

what is a cannolli filling and what type of cake would you pair it with?

bellabiaggio Posted 13 Oct 2008 , 5:36pm
post #6 of

I would be interested to find this out too. I am always stuck b/c I choose a perishable filling with fondant covering. Usually end up doing everything in advance, baking filling, icing.... then apply the fondant and decorations the morning of. That usually leads to stress and cursing. I have refrigerated fondant without any problems too, but if this if for a customer, I wouldn't chance it. I was told that the buttercream underneath will eat through the fondant, not sure if that is the true reason why you should not refrigerate though.

On a side note, would you please share your recipe for the filling? Being from NJ too, we can be spoiled by some of our bakeries, but I don't think that they would be interested in sharing their secrets. Good luck!

ps3884 Posted 13 Oct 2008 , 5:39pm
post #7 of

I also use Satin Ice and refrigerate without any problems. I have a hard time getting my cannoli filling as thick as I would like it though. icon_sad.gif

hippiecac Posted 13 Oct 2008 , 6:05pm
post #8 of

Cannolis are an Italian pastry - a deep fried tube of dough filled with a sweetened cheese filling. Some have candied citron in the filling, sometimes the ends are dipped in dried pistachios...and sometimes (my favorite) the cannoli shell is covered in chocolate.

I like it as a filling with almond cake, chocolate cake, or white cake.

This is my recipe:

2 lbs. Ricotta Impastata (or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day)
1 lb. confectioners sugar
2 tsp. cinnamon
1/2 c. mini semisweet chocolate chips
2 tsp. vanilla
Optional - Diced candied citron & chopped pistachios

Mix ingreds together in stand mixer with paddle attachment until smooth and creamy. Alternately you can use a hand mixer, or if you are feeling strong beat it with a wooden spoon.

ZAKIA6 Posted 13 Oct 2008 , 8:37pm
post #9 of

thanks for the recipe. few questions though....
how far ahead can i make this filling?
once made/assembled how long before it starts to trun ?

karapags Posted 13 Oct 2008 , 8:46pm

I wish I would have seen this recipe a few weeks ago because I had to make it.
I will use it next time.

Thanks,

Kara

cutthecake Posted 13 Oct 2008 , 8:56pm

ps3884,
I think the key to a thick cannoli fillling is straining out the water, as directed in the above recipe. Ricotta as a lot of water in it, and I drain it for most uses.

Jmtreu98 Posted 13 Oct 2008 , 9:13pm

Thanks hippiecac for sharing your recipe!

Cakeonista Posted 13 Oct 2008 , 9:13pm

dont forget to douse the cake with rum or rum extract..............our traditional cakes are made this way. sicilian cassata. mmmmmmmm

ps3884 Posted 13 Oct 2008 , 9:25pm
Quote:
Originally Posted by cutthecake

ps3884,
I think the key to a thick cannoli fillling is straining out the water, as directed in the above recipe. Ricotta as a lot of water in it, and I drain it for most uses.




Thanks cutthecake. I have tried straining and it seemed to help a bit. I'm going to take a look back at the recipe I've been using and see if the ingredient proportions are the similar to the one posted. Maybe I need to make some adjustments there to thicken it up as well. icon_confused.gif

hippiecac Posted 13 Oct 2008 , 9:29pm

you're welcome! i'm a bit of a foodie snob, so my recipes tend to be very specific about ingredients. i blame it on pastry school ;D

you said it mariu! my vote is for rum - I heat it with simple syrup to get rid of the alcohol if there is worry about pregnant ladies or kids.

not sure how long it keeps. it freezes great though. i can only get the cheese in 10lb containers....that fills a LOT of cake (or cannoli)!!!!

msulli10 Posted 13 Oct 2008 , 9:52pm

I make cannoli filling all the time. Just make sure you use a buttercream dam before using this as a filling.

Hiipiecac - your recipe sounds good except that it seems like an awful lot of powdered sugar. I make mine with 3 lbs of ricotta cheese (drained over nite) and 1 lb of sugar and it's plenty sweet. If I find the filling too runny I add a little buttercream to thicken it up.

bellabiaggio Posted 13 Oct 2008 , 9:58pm

Thanks for the recipe! Has anyone heard of putting orange water in this? I found a recipe that called for it, but none of the supermarkets by me carried it. I'll try yours. Thanks again!

vitomiriam Posted 13 Oct 2008 , 10:41pm

Hippiecac, I make fondant cakes with cannoli filling and refrigerate them all the time. No problem!

PattyT Posted 13 Oct 2008 , 10:46pm
Quote:
Originally Posted by hippiecac

...not sure how long it keeps. it freezes great though. i can only get the cheese in 10lb containers....that fills a LOT of cake (or cannoli)!!!!




So your cannoli filling can be made ahead and frozen? I like to do this, but was afraid it wouldn't do well after freezing. I guess getting the water out of it helps.

Visit Cake Central and learn something new every day.

THANKS

vitomiriam Posted 13 Oct 2008 , 10:54pm

PattyT, I buy my cannoli filling already prepared. It comes frozen and I keep it frozen until I use it. No problem.

Paizley Posted 14 Oct 2008 , 6:00am

I've been looking for a better cannoli filling. Can't wait to try this recipe!
icon_biggrin.gif

thedessertdiva Posted 14 Oct 2008 , 6:53am

Oaky... stupid question time... maybe its because its after 2 am here...lol

Draining the Ricotta... is this done at room temp - on the counter, or in the fridge? Seeing as it says to drain overnight. I know, really dumb huh? But right now I cannot wrap my brain around this concept... should... go to.. bed...lol

thedessertdiva Posted 14 Oct 2008 , 6:55am

oops... see I am really sleepy..

double post

jibbies Posted 14 Oct 2008 , 12:11pm
Quote:
Originally Posted by hippiecac

Cannolis are an Italian pastry - a deep fried tube of dough filled with a sweetened cheese filling. Some have candied citron in the filling, sometimes the ends are dipped in dried pistachios...and sometimes (my favorite) the cannoli shell is covered in chocolate.

I like it as a filling with almond cake, chocolate cake, or white cake.

This is my recipe:

2 lbs. Ricotta Impastata (or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day)
1 lb. confectioners sugar
2 tsp. cinnamon
1/2 c. mini semisweet chocolate chips
2 tsp. vanilla
Optional - Diced candied citron & chopped pistachios

Mix ingreds together in stand mixer with paddle attachment until smooth and creamy. Alternately you can use a hand mixer, or if you are feeling strong beat it with a wooden spoon.




Have you added this recipe to the recipe on the home page. That way in the future if someone needs it, it is much easier to find it in the recipe section than to try to find this thread.
Just a thought

Jibbies

jibbies Posted 14 Oct 2008 , 12:19pm
Quote:
Originally Posted by hippiecac

Cannolis are an Italian pastry - a deep fried tube of dough filled with a sweetened cheese filling. Some have candied citron in the filling, sometimes the ends are dipped in dried pistachios...and sometimes (my favorite) the cannoli shell is covered in chocolate.

I like it as a filling with almond cake, chocolate cake, or white cake.

This is my recipe:

2 lbs. Ricotta Impastata (or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day)
1 lb. confectioners sugar
2 tsp. cinnamon
1/2 c. mini semisweet chocolate chips
2 tsp. vanilla
Optional - Diced candied citron & chopped pistachios

Mix ingreds together in stand mixer with paddle attachment until smooth and creamy. Alternately you can use a hand mixer, or if you are feeling strong beat it with a wooden spoon.




Have you added this recipe to the recipe on the home page. That way in the future if someone needs it, it is much easier to find it in the recipe section than to try to find this thread.
Just a thought

Jibbies

cutthecake Posted 14 Oct 2008 , 8:45pm

Bellabiaggio,
Orange flower water..............Both of my Italian grandmothers used to put orange flower water in all of the cakes and pastries they made that had ricotta in them. It's delicioius and smells like heaven! I've never been able to find it in the supermarket. I have trouble finding it most of the year, but one Italian delicatessen (is that a contradiction in terms?) nearby sells it at Easter time. You might be able to find it in an Italian specialty foods store. My favorite brand comes in a cobalt-blue little bottle. On the bottle it says "Produced in France", and I thought it was Italian! "A. Monteux, Parfumeur Distillateur" "Vallauris (Alpes Mmes)" And it does smell like perfume! Hope that helps. Try it, you'll love it!!

hippiecac Posted 14 Oct 2008 , 10:01pm

jibbies: i haven't posted the recipe...i haven't really done much of anything on cake central other than lurk! when i have a minute i will post it.

dessert diva - yes in the fridge!

msulli - different strokes for different folks, right? everyone has their own "perfect" recipe icon_smile.gif

cownsj Posted 17 Apr 2013 , 1:53am

Since I don't know how to start a new thread any more and this one is here, I'm just going to ask my questions here.

 

1st.  If I make a wedding cake with canolli filling, can the top tier be frozen and saved for their first anniversary?

 

2nd.  What flavor cake works with canolli filling?

 

3rd.  Does vanilla buttercream work with canolli filling?

 

(In case you haven't guessed, I know nothing about using canolli filling, I don't care for canolli, but I have someone asking me for it)

 

Thanks for any help.

nikki4199 Posted 17 Apr 2013 , 2:01am

I have did a filled cupcake with canolli filling.  I did a vanilla cake and added cinnamon. I did a whip icing though. It can get kinda thin so if you make it and dam your cake and let it sit overnight.
 

mrsmurders Posted 17 Apr 2013 , 2:58am

Cant wait to try this! thanks for the recipe!

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