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CANNOLI CREAM filling- NEED answer please......

post #1 of 2
Thread Starter 

I have a request for Cannoli cream between layers of vanilla cake. I have concerns with the cream going bad since the cake will be covered in MMF the night before the party, delivered by noon the next day and the birthday party is from 4-10pm. 

 

Your thoughts, feedback please. Should I flat out say no??? or is there hope?

post #2 of 2

I don't think you'd have a problem as long as the cake is refrigerated.  I would drain the whey out the ricotta for a few days so it is very firm.

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