for Naked Cakes only: FROSTING – Fudges and Ganaches

I’d like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and dressing cakes. There is an infinity of Frosting recipes for a cake, cupcake, vegan cake, etc.

In this series we are going to talk about 4 Classic FROSTING universes:


In this post we focus on FUDGES and GANACHES If you want to see other posts in this series about Frosting:

Buttercream and Cream Cheese
Glazes WAIT a BIT


It seems that Fudge was created by accident, as usual, when someone failed at making candy. The whole thing “fudged up” and Fudge came to being. Proper Fudge is hard to make and takes the thermometers and some other equipment for regular candy-making. The first recipes that ever existed were in the risk of get lost forever, cause it was never properly published, around the 1890’s. One of the first stores ever selling this treat was located in Baltimore, and some of the oldest stores still selling it right now were founded in 1887 around Northern Michigan (May’s Candy)

Nuff said! We’ll focus on Fudge as a form of Frosting, instead of candy making or fudge as dessert in itself. The fudgy frosting recipe here, takes a good amount of sugar and is very rich. If you’re okay with that, go for it. Personally, I prefer to use less sugar and that’s why I recommend instead a Classical Ganache. Recipe below as well.  

Fudge Frosting

6 Oz Unsweetened Chocolate
1 ½ Cup Granulated Sugar
1 Cup Heavy Cream/Milk
1 Stick Unsalted Butter (room temp)
1 Tablespoon Vanilla Extract / Brandy, Liqueur, Bourbon
Dash of Sea Salt
1 Pack of ice

-Heat Sugar and Cream together with salt over medium-low heat until sugar dissolves
-Take away from the stove and add your Chocolate in small pieces, butter and vanilla, stir until chocolate is melted and all looks homogeneous
-Place over an iced bowl and use an electric mixer to beat until you obtain a  spreadable, creamy fudge

*Use your Fudgy Frosting immediately, otherwise it will harden. If that happens, re-heat delicately to obtain a creamy spreadable consistency again

Fudge Frosting


Ganaches are made from mixing chocolate with butter or cream, very rich as fudge but less sugary. You can use any kind of chocolate, dark, white, seasoned, etc. I love a very dark chocolate as the base for ganache, which bitterness combines better with any other flavor in your desserts. Ganache can be stored for 1- 2 weeks and refreshed at the moment of Frosting, just re-heating slowly

Classical Dark Chocolate Ganache

12 Oz Dark Unsweetened Chocolate (chopped in small pieces)
1 ½ Cups Heavy Cream
Dash of Salt
4 Tablespoons Unsalted Butter (room temp)
Vanilla extract / Liquid strong Espresso / Bourbon / Dark Rum

-Using a small saucepan, heat together the Heavy cream and Salt until it comes to a simmer
-Pour the hot cream over your chopped Chocolate
-Let sit for a minute and stir until Chocolate is totally melted and the mixture is homogeneous
-Stir in the Butter and Vanilla extract (or other)
-Mix by hand until all is completely smooth

Classic Chocolate Ganache

Ganache could be flavored as well, or you can add texture to it. Here’s a recipe that just stirs one’s head around possibilities. You can create your own ganache, totally unique adding fruits, nuts like pistachio, etc. If you ever add wet fruit it needs to be pat-dried before adding, otherwise the humidity will ruin your Ganache base.

White Chocolate Banana Ganache

12 Oz White Chocolate (chopped in small pieces)
1 ½ Cups Heavy Cream
Dash of Salt
4 Tablespoons Unsalted Butter (room temp)
1 Tablespoon Dark strong liquid Expresso coffee
Dried Banana Chips (in any size you like)

-Heat up your Heavy Cream with the Salt over medium-low heat until a simmer point
-Pour the Cream over your White Chocolate and stir to make homogeneous
-Add Butter and coffee, stir to make all smooth
-When a room temp is reached add your Banana Chips in any size you like

Banana Chips, who can resist to that?

General TIPS about FROSTING

-Flatten the top of your Cake before start FROSTING

-When using a Double Boiler, don’t let your bowl touch the boiling water and don’t let the steam scape, always prevent water from getting into melted chocolate

-A Cake should be Room Temp before being FROSTED

-Make sure your FROSTING is room temp in the moment of action

-Thin up your frosting with a bit of Cream/Milk/Water if is too solid before FROSTING

-Get A pedestal for cakes or rotating turntable if possible

-Use a serrated long knife to cut cake in even layers, if you’re planning to use frosting in between (9 ‘’ long minimum)

-Use an offset Spatula if possible to FROST, better than any knife or  other kind of spatula

-Place a cardboard or plate under your cake before FROSTING and DECORATING, it should be 1 ‘’ wider than your cake, so you can easily transport it from there

-Transport your cake in a high enough cake carrier, so the top isn’t ruined

Frosting Away

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