What is the point of a 5 pound cannoli?

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As an Italian-American cannoli are one of my favorite desserts. I'm not big on sweets but I will never turn down a cannoli so this headline caught my eye. At first I was kind of horrified at the size due to the filling to shell ratio. How do you even eat it? And while the filling is considered to be the best part you still need enough crunch to make it satisfying as a cannoli. So I just read through the article and saw that they make the big shell but then fill it with 30 regular-sized cannoli and then coat the edges with more filling to make it look like just one big one. That horrified me even more. The shells would get soft in that set up and no one likes a mushy cannoli. This pastry shop makes them only by special order and sells them for $100. I don't get it. I haven't been to an Italian pastry shop in a long time so I don't know what the going rate is for a single cannoli. Could you get 30 of them for $100 or less? No clue. But still I don't like the idea of soft cannoli shells. Maybe if you have money to burn you could get one to be a centerpiece at a holiday party but IMO. . . no thank you.