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Cannoli Filling in a fondant cake?

post #1 of 34
Thread Starter 
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?!?!
post #2 of 34
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.
post #3 of 34
I also use satin ice and I refrigerate all of my cake without consequence. Cannolli filling is one of my faves!
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #4 of 34
Thread Starter 
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::
post #5 of 34
what is a cannolli filling and what type of cake would you pair it with?
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post #6 of 34
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!
post #7 of 34
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
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post #8 of 34
Thread Starter 
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.
post #9 of 34
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 ?
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post #10 of 34
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
post #11 of 34
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.
post #12 of 34
Thanks hippiecac for sharing your recipe!
Jeanene

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Jeanene

Stick to what you believe in and never compromise for anyone!
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post #13 of 34
dont forget to douse the cake with rum or rum extract..............our traditional cakes are made this way. sicilian cassata. mmmmmmmm
mary
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mary
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post #14 of 34
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
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post #15 of 34
Thread Starter 
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)!!!!
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