Monday, September 12, 2011

Mike’s Birthday Cake

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This year Mike requested that I make one of his favorite cakes, Cannoli Cake. I usually only make it around Christmas time to share with family but he insisted I make it for his birthday. Well your wish is my command! Happy Birthday babe!!!

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I wonder if I’ll have to make it again for Christmas? hehe

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Cannoli Cream
By Fallon

The cannoli cream filling is actually really easy to make! I’ve definitely perfected how to make it just right with using 3 cups whole milk ricotta (strained overnight for extra liquid), 1 cup sifted confectioner’s powdered sugar, 1/2 teaspoon ground cinnamon and 3 ounces of mini chocolate chips or bittersweet chocolate that has been chopped up.

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Combine the ricotta cheese and powdered sugar with a hand mixer and combine. Add in the cinnamon. Mix in the chocolate and place in the fridge for an hour to let it thicken up. I chopped my bittersweet chocolate in the food processor, so easy.

You can add pistachios and orange zest as well. Mike ONLY likes the chocolate but I can guarantee it will taste even better with those extra add-ins. You can use this as a cake filling, pancake/waffle topper, toast, homemade cannoli shells and whatever else you can think of. I prefer spoonfuls. ;) I did double the recipe for the cake because we like a lot of extra cannoli cream. I do have a cannoli filling recipe that I’ve made that is slightly different with the addition of vanilla extract and pistachios. And how about a Mexican Cannoli?

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He couldn’t wait any longer, his mouth was watering to try his cake!        

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Buon Appetito,
Fallon

11 comments:

Zoe said...

Your Cannoli icing recipe is fantastic. I wonder if I can use low fat ricotta for a less-guilty version of icing.

This cake is definitely a sure-winner for the Christmas season...Yum!

Katrina said...

That looks really good, Fallon. So nice of you to grant wishes. ;) My husband likes cannolis, but not cake--but I wonder if he'd like THIS cake.

Fallon said...

Zoe- You could use a part-skim ricotta cheese but I'll be honest with you, the texture won't turn out right. For a dessert like this that is made on a special occasion.. I'd recommend going the full route just because you will appreciate it so much more. Something about the whole milk ricotta that is so creamy, smooth and thick!

Katrina- I'm sure your husband would love it. What guy wouldn't? ;)

Katherine Martinelli said...

Oh my god cannoli cake! This is brilliant. My Italian-American roots are singing right now. Cannot wait to try this!

Pretend Chef said...

I would love to try this frosting recipe. The cake looks so delicious. Yummy!

Shelby said...

Fallon - this looks absolutely yummy! I'm going to have to try this one for work. I've been getting those hints that its time for a "special" cake again. ha

Fallon said...

It definitely is a special cake. I bet all the people you work with will LOVE this cake!

Please if you guys have specific questions about this cake please email me at xladyf54 at gmail dot com. I don't talk much about the process on the blog or have posted my adjustments because I just haven't found the time to buckle down and get it done. It takes a total of 5 hours with the prepping, cooking, cooling, frosting etc.. Of course I split it up for 2 days but it could be done all in 1 day.. just 5 hours!

Holly said...

I want this cake! Or, perhaps more accurately, I want that filling and a spoon! This looks awesome Fallon! (and Happy Belated Birthday to Mike :)

The Food Hunter said...

Please invite me to Mike's birthday next year :-)

Shari B. (FitFeat) said...

Wow what a beautiful cake! I can see why he requested it - I would too! It looks scrumptious!

ChocolatePBCups said...

Hi! I just came across your blog and wanted to say hello:-) The cake looks amazing!