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?

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!

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...