Cannoli Cake Filling

Decorating By sweetcakes Updated 16 Nov 2009 , 7:16pm by milkmaid42

sweetcakes Posted 16 Nov 2009 , 2:28am
post #1 of 3

i have an order for a cake with cannoli filling? i have a recipe but is the filling firm enough to not smush out? if you've used this filling before and have any suggestions please let me know. im more concerned it getting soft and collapsing.. obviously the cake will need to be refrigerated until serving time. what do you think?

2 replies
overindulged Posted 16 Nov 2009 , 6:12am
post #2 of 3

I've done a cannoli filling, I drained the ricotta cheese overnight to to get it as dry as possible. I also used a very stiff BC dam to make sure it didn't ooze out.

milkmaid42 Posted 16 Nov 2009 , 7:16pm
post #3 of 3

I posted a recipe here on CC that I have been happy with. It firms up when chilled and I use a stiffened BC dam or a dam of ganache.

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