I only use Michele Foster's fondant and I only use fillings that do not need to be refrigerated. My clients display my cakes during their celebrations, so the cakes are out for hours before they are cut and served. I have a cream cheese buttercream recipe that does not to be refrigerated.
Does anyone have a cannoli recipe that does not need to be refrigerated?
I think that would be really hard to pull off. You'd have to use ricotta to get a true cannoli filling and it would have to be kept chilled. Maybe someone else has a magical answer so here's a bump too.
I was in need of one too. I couldn't find one.