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Cannoli Filling in a fondant cake? - Page 2

post #16 of 35
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.
post #17 of 35
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!
post #18 of 35
Hippiecac, I make fondant cakes with cannoli filling and refrigerate them all the time. No problem!
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
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post #19 of 35
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.

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post #20 of 35
PattyT, I buy my cannoli filling already prepared. It comes frozen and I keep it frozen until I use it. No problem.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
Scott Adams
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
Scott Adams
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post #21 of 35
I've been looking for a better cannoli filling. Can't wait to try this recipe!
icon_biggrin.gif
post #22 of 35
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
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post #23 of 35
oops... see I am really sleepy..

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post #24 of 35
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
post #25 of 35
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
post #26 of 35
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!!
post #27 of 35
Thread Starter 
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
post #28 of 35

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.

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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #29 of 35

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.
 

post #30 of 35

Cant wait to try this! thanks for the recipe!

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