Cannoli Cake
Ingredients
- 32 ounces of riccota cheese
- 16 ounces of cream cheese
- 1 cup of confectionary sugar
- 1 teaspoon of vanilla
- 1/4 ounces of miniatrue semi-sweet morsels
- 3 and 2/3 of flour
- 2 teaspoons of baking powder
- 1 and 1/4 teaspoons of salt
- 1 and 1/3 cups of unsalted butter
- 2 and 1/3 cups of sugar
- 5 eggs
- 4 teaspoons vanilla extract
- 1 and 1/3 cup of milk
- Cupcake pan
Recipe
- Preheat oven to 325 degrees.
- Combine baking powder, flour, and salt.
- Cream the butter and sugar for 5 minutes. Add eggs one at a time.
- Add in vanilla and stir until all is combined.
- Add flour mixture first than milk. Alternate between the two while mixing.
- Pour into cupcake pan but make sure to keep batter at least 1/2 inch away from rim so the batter can rise while cooking.
- Cook in oven for 70 to 80 minutes. Check with toothpick test.
- Let cool for a few hours before icing
Icing
- Beat ricotta cheese, cream cheese, confectionary sugar, and 1 teaspoon of vanilla extract until smooth.
- Add 1/4 cup of miniature chocolate chips.
- First divide the top part(cone shaped) of the canolli cake into 2. Cut evenly. Ice in between so that there is a filling. Cut base in half horizontally. Ice in between layers for filling.
All decorative icings used are a royal icing