In the process ( 2:00 AM) of finishing a birthday sheetcake that is supposed to be filled with cannoli cream. My cannoli cream is runny, impossible to fill with the cannoli cream I made. The ingredients I bought to make the cannoli cream cost me almost 30 bucks and I am angry. I've tried stiffening it with cornstarch, sugar and merengue power. I'm at a lost and extremely frustrated.
pleaes advise, either a simple, cannoli cream filling or your advise!!!!
I don't know what cannoli cream is I just wanted to support yousomehow in your stress. You're goin gto have to give it up with these ingredients and start with something new like a buttercream or chocolate ganache - good luck and may the cake lords be with you!
thanks all. need to sleep and just start over in the morning. such a waste of food and money though- it kills me! any cannoli cream is ricotta cheese, sugar and my (stupid) recipe also called for heavy cream. and now I have ricotta soup. any advice welcome.
I think the problem was the heavy cream, I would try adding some diluted non flavor gelatin and see what happens at least you could still save the ingredients, I hope I could be more help!!
Good Luck!
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