Cake Boss Fudge Filling

Decorating By Charmed Updated 28 Mar 2011 , 2:05pm by Ambers_Sweet_Treats

Charmed Posted 8 Mar 2011 , 3:10am
post #1 of 20

I have found fudge recipes that you have to cook sugar and chocolate to a soft ball stage and others that are kind of similar to a ganache. I don't know which kind cake boss uses. I was wondering if anyone knows what kind of fudge filling cake boss uses to fill cakes. It looks so smooth and silky.

19 replies
Normita Posted 8 Mar 2011 , 3:16am
post #2 of 20

Sorry no help icon_sad.gif ....I too was wondering that?? His fudge filling looks sooooooo good icon_smile.gif

cathyscakes Posted 8 Mar 2011 , 3:28am
post #3 of 20

When I did a search on google a recipe did come up for buddy's chocolate fudge frosting. It was a simple recipe, 2 1/2 c. butter, 5 c. powdered sugar, 2/3 c. cocoa, 1 T. vanilla, 1/4 t. sea salt, and 3 T's milk, or water.

scp1127 Posted 8 Mar 2011 , 7:46am
post #4 of 20

His book says that he frosts and fills with it (above recipe), so this must be it.

TickeyT Posted 9 Mar 2011 , 12:49am
post #5 of 20

Thanks for the recipe

caleyb Posted 9 Mar 2011 , 2:41am
post #6 of 20

2 1/2 cups butter? I wonder if anyone has tried it with Crisco or 1/2 butter, 1/2 crisco. Also, can regular salt be substituted for sea salt?

NanaSandy Posted 9 Mar 2011 , 4:28am
post #7 of 20

I was reading that recipe and it does say that it has to be refrigerated, as well as any cake frosted with it. I am guessing because of the butter???

NanaSandy Posted 9 Mar 2011 , 4:31am
post #8 of 20

ooppss...Sorry, I think it meant it had to be refrigerated if you used the milk?

Ambers_Sweet_Treats Posted 12 Mar 2011 , 10:43pm
post #9 of 20

has anyone tried it yet? I was going to fill this 6 tier monster or a cake with it but would like to know if anyone had tried it yet? and has anyone tried it with margarine or regular salt? and what was their experience?

foxymomma521 Posted 12 Mar 2011 , 11:05pm
post #10 of 20

When I make chocolate frosting with cocoa powder it never comes out the rich dark chocolate color that his appears to be on tv. I need to use bakers chocolate to get it that dark.

msulli10 Posted 12 Mar 2011 , 11:10pm
post #11 of 20

I made sugarshack's buttercream and added hersey's chocolate syrup until I got the consistency I wanted and it was delicious!

kello Posted 12 Mar 2011 , 11:44pm
post #12 of 20

Foxymomma, Try using Hershey's special dark cocoa. That is what I use and it comes out nice and dark. It really is delicious too.

CupQuequito Posted 13 Mar 2011 , 12:16am
post #13 of 20

I use my normal bc recipe, but omit the water, or whatever liquid you use, (not the vanilla) and add in melted chocolate. I always get a great fudgy filling. I only use Sweetex for my icings. HTH

LindaF144a Posted 13 Mar 2011 , 4:20pm
post #14 of 20
Originally Posted by cathyscakes

When I did a search on google a recipe did come up for buddy's chocolate fudge frosting. It was a simple recipe, 2 1/2 c. butter, 5 c. powdered sugar, 2/3 c. cocoa, 1 T. vanilla, 1/4 t. sea salt, and 3 T's milk, or water.

This recipe should not have to be refrigerated.
It has 5 cups of powdered sugar. Sugar acts as a preservative, just like salt. The 3 T of milk should not make a difference.

However, if you are printing a book and want to CYA so that no one will sue you when they sick and blame it on the frosting, then you want to say to be sure to refrigerate it.

In fact, to cover my CYA, I will tell people to refrigerate it too and then take it out to get to room temp. But really, I have left cupcakes out on the table for 3 days with this kind of icing and there are no ill effects.

If in doubt, use water.

Stephy42088 Posted 13 Mar 2011 , 4:28pm
post #15 of 20

Ive tried the recipe and it's just like any other chocolate buttercream, althought I'm sure the type of cocoa you use makes a huge difference. It wasn't silky and smooth and shiny like it is on television...just a regular chocolate buttercream...but idk, maybe I didn't do it right.

misscrazy4cakes Posted 13 Mar 2011 , 4:30pm
post #16 of 20

with regards to the salt, you can substitute regular salt for the sea salt, just use a bit less.

CupQuequito Posted 13 Mar 2011 , 4:31pm
post #17 of 20

Cocoa powder, just makes it grainy for me. I use Callebaut chocolate, and melt it down. I use quite a bit. >.<

kello Posted 13 Mar 2011 , 4:38pm
post #18 of 20

I use hot milk/cream and I find that makes a difference.

scp1127 Posted 13 Mar 2011 , 7:56pm
post #19 of 20

I think cocoa powder is grainy too if it isn't cooked, but I also feel that way about powdered sugar.

Ambers_Sweet_Treats Posted 28 Mar 2011 , 2:05pm
post #20 of 20

I just made this for three of the layers on my my zoo cake this past weekend and it isnt the fudge i was looking for I wanted that gewy fudge that they use like the kids you find at dairy queen or the pre made chocolate fudge cont in the grocery store. this looked like what they called "chacolate moose" on cake boss that is what this recepie turned out like. it was yummy and all but not what i wanted.

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