HELP - Cannoli cream IN a wedding cake
Posted: 15 March 2014 10:59 PM   [ Ignore ]
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Hello Everyone -
  I have a question surrounding Cannoli cream in the a wedding cake.
I have noticed that when i make cannoli cream, it must be served chilled - for when it is room temp it “flattens” in taste - in fact there is hardly any flavor.
So my question is: when you put cannoli cream as a filling in a wedding cake that is exposed to ambient temp for hours, how does the cream stay firm and maintain the constancy/ flavor of that when the cream is in the fridge?
Thanks

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Posted: 15 March 2014 11:48 PM   [ Ignore ]   [ # 1 ]
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How big is the cake ? Try looking into Cassata cake.

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Posted: 01 April 2014 04:44 AM   [ Ignore ]   [ # 2 ]
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Well, I have not made cannoli filling for wedding cakes,

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