Reviewed: Mar. 19, 2004

Making this desert is not child's play, but oh what a result! I found that using more confectioners' sugar helps some with the cake sticking to the towel, but once it is frosted, even that is not an issue. If you want something that is a)delicious, b) a little different, and c) will definitely make people RAVE about your baking, then THIS is the dessert to master!

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6 users found this review helpful

Reviewer:

ALPARTIS

Reviewed: Dec. 6, 2003

The cake is super and came out fabulous-- I agree with the other lady- I couldn't get the filling to come out thick-- what am I doing wrong-- I followed the directions- the ricotta was thick when I started -- Should I refrigerate the filling longer than 1 hour????? Would someone please email me and tell me what they would do-- I even added more 10x sugar- didn't help= Also I covered the cake with Raspberry jam to add more flavor-- it is in refrig now- can't wait to have some--- sue

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Reviewer:

SMILEESMIT

Reviewed: Oct. 22, 2003

I would like to say that when I decided to made this cake, I was very excited. I had a feeling that it would turn out perfect after reading all the great reviews about it. But instead, I'm very disappointed. After I wrapped the cake in the towel, and waited for it to cool for exactly 1 hour, I gently unrolled it, and the middle of the cake stuck to the towel, which then made a hole in the cake. I did use confectioners sugar before inverting it onto the towel, so I don't know what the problem was with the cake sticking. And another thing was that the cannoli filling was not at all thick enough from sitting in the refrigerator by the time the cake had cooled for an hour. It should have sat in the fridge for at least a couple of hours. But, in the end, even when the cake did come out looking bad, I ripped the cake apart and put the pieces in dessert bowls, and poured the liquid cannoli filling on top. It did taste good, so that's why i gave it one star.

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Reviewer:

SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

Reviewed: Apr. 29, 2003

One word for this. IMPRESSIVE PRESENTATION! I sold the whole thing to one person JUST because of the way it looked! She said it tasted AWESOME! WELL WORTH THE EFFORT! Thanks for sharing such a great recipe! :-))))))) A+++++++

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Reviewer:

REBEKAH39

Reviewed: Feb. 8, 2003

Easy to make, and a great size for birthday parties. I altered the recipe a little bit by using cinnamon, instead of adding the cannoli. Tastes just great with a custard cream filling too!

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Reviewer:

BERRIES4ME

Reviewed: Dec. 16, 2002

I wasn't big on the taste or texture, but it looked impressive.

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6 users found this review helpful

Reviewer:

nikkiskitchen

Home Town: East Meadow, New York, USA

Living In: Redwood City, California, USA

Reviewed: Dec. 6, 2002

this is worth all the work !! I have to make this every year for my husbands birthday!!!!

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Reviewer:

JENN MCNEIL

Reviewed: Jun. 14, 2002

I actually enjoyed the cake. It was not easy to make, but I thought the end product looked great! I was disappointed when no one at the party seemed to enjoy it. I followed the recipe very carefully, but I would recommend making sure that the crowd you serve it to enjoys cannolis or they might not be too impressed.

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9 users found this review helpful

Reviewer:

WISHME

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Ellicott City, Maryland, USA

Reviewed: Jun. 3, 2002

What a DELICIOUS cake! A hit at my son't 28th birthday party (he wanted something different!) . If you follow the directions, it's really not hard (my first attempt at a jelly-roll style cake). I felt like Emeril bakin' away!! I WILL make this one again. Thanks for sharing it!

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Reviewer:

P8NTLDY

Reviewed: Feb. 8, 2002

This cake is easier to make than when you first look at the recipe. I took it to a party and everyone enjoyed it. They were pleasantly surprised that it was too sweet, because it looks so rich. It make a nice presentation.

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6 users found this review helpful