Rosette Covered Cannoli Cake

A while back I picked up a five-layer cake pan set at Sur La Table– I saw it one of their catalogs which also included a coupon so it was destined to be. I wasn’t sure what kind of cake I wanted to make to test it out but then all of a sudden I had the idea that I wanted to make one with a cannoli cream filling – something I had never made before. Another thing I hadn’t done before… Decorate a cake entirely with rosettes. I did take the Wilton decorating classes some time ago and while I did learn how to make rosettes I normally just decorate a spot or two with them but lately I have been seeing these beautifully cakes decorated with large rosettes and wanted to try it myself.
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I opted to use a white cake box mix for this cake since I wanted to be sure that I would have enough batter for the five pans and right on the box it said that one box cake would suffice. After mixing the batter according to the directions on the box, I filled the pans evenly with batter (I used an ice cream scoop to be precise,) baked them and then let them cool.
Cannoli Cake 1
While the cakes cooled I worked on the cannoli filling. I settled on a recipe from Sargento. I figured this recipe would be a good one to follow since Sargento is a producer of cheese products. To begin I whipped heavy cream until soft peaks formed. I then beat together ricotta cheese, sugar and vanilla extract. Following that I folded the whipped cream along with mini chocolate chips into the ricotta mixture.
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Now it was time to prep my mini cakes for assembly. I used a cake leveler to remove the crowns of the cakes to make them all level.
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To assemble the cake, I filled each layer with about a cup and a half of cannoli filling.
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Then it was time to frost it. Initially I wanted to frost it with a whipped cream frosting, but, since I wanted to cover the entire cake with rosettes the whipped cream wasn’t going hold up well on the sides of the cake… On top of the cake it would have looked great though. So I opted to whip up some Fluffy Vanilla Frosting – which I first made when I made Chocolate Malted Cupcakes. I started by crumb coating the cake.
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And then using a 2D Wilton Tip I covered the cake with large rosettes and I think I may have found my new way of decorating cakes….
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Cannoli Filling

2 cups Part-Skim Ricotta Cheese

3 tablespoons sugar

1 1/2 teaspoon vanilla

1 cup whipping cream, whipped

1 cup semi-sweet mini chocolate chips

1. Beat ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer for 3 minutes.

2. Fold in whipped cream and chocolate chips.

 

Fluffy Vanilla Frosting

Makes About 4 Cups

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

1/2 tsp. pure vanilla extract

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

 

Enchanted Castle Cake

First it was an Elmo Cake, then a Minnie Mouse Cake and this year my friend’s daughter requested a “princess cake.” I stretched that idea a tad and made an Enchanted Castle Cake which I then surrounded with her Disney Princess figurines. My reasoning… Princesses usually live in castles! The most important thing though…. She loved it. And while last year I opted to rent the Minnie Mouse pan this year I just went ahead and purchased the Enchanted Castle Pan from Wilton. Luckily Wilton has numerous different ideas for that pan so I am sure I will get a few more uses out of it. I will say that I did cheat a bit for this cake by using a Betty Crocker Yellow Cake Mix and a few containers of Betty Crocker Vanilla Frosting which I tinted in the appropriate colors.

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The before picture of the cake. Luckily the important aspects of the cake were visible for me to decorate, but, I did have to freehand the windows.

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Little by little the castle came alive. Of course I had my doubts along the way.

Enchanted Castle Step by Step

But, at this point of the decorating I was very happy with the outcome.

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All that was left was to add flowers to the castle. Since I have never been that good at making flowers, I decided to make them separately and then add them to the cake. I made simple drop flowers on wax paper and then let them set for a while before placing them in the freezer for a few minutes to make transferring them to the cake easier.

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I then “glued” them onto the cake with green tinted icing and then piped in some leaves for the final touch.

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And you can’t have a princess cake without some princesses.

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Along with the cake I also make Vanilla Squared (vanilla cake with vanilla frosting) cupcakes which I baked in Disney Princess cupcake liners and sprinkled with pink and purple cake sparkles then displayed on a Disney Princess cupcake stand.

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I wonder what next year’s theme will be….

Vanilla Cupcakes

Makes 12 Cupcakes

Ingredients

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup whole milk, at room temperature

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with frosting

Quick Vanilla Buttercream Frosting

Ingredients

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.