2023-10-29
EDIBLE SPONGE MOSS
Quick and Striking Cake Decoration
Ingredients:
- 2 eggs
- Glucose syrup: 60 g (2.1 oz)
- Sugar: 24 g (0.85 oz)
- All-Purpose Flour: 50 g (1.75 oz)
- Baking powder: 10 g (0.35 oz)
- Water-soluble food coloring: avocado, forest green, sangria or of your choice
- Mixing bowl
- Hand mixer or stand mixer
- Disposable cups, 5 pieces, approximately 0.5 liters in volume
- Silicone spatula
- Tablespoon
- Microwave
- Sieve
- Scissors
Method:
- Beat eggs with sugar and food coloring at maximum speed until an airy foam forms.
- Add glucose and beat for about two minutes. The mixture should become fluffy and noticeably increase in volume. Add more coloring if needed to achieve the desired color.
- Mix flour with baking powder and add it to the bowl, sifting it through a sieve.
- Gently fold the batter using a silicone spatula, mixing with careful movements to preserve the air bubbles.
- Fill the disposable cups with the batter, filling them approximately one-third full as the batter will expand during baking.
- Place the cups in the microwave. If your microwave power is 800W, bake them for about 1.5 minutes. However, focus more on the consistency rather than the time, as baking time may vary based on microwave power and the number of cups. The surface should be dry and slightly springy when pressed.
- After baking, take out the cups and let them cool, turning them upside down for 10-15 minutes.
- Cut the cups with scissors and remove the sponge moss. It's ready to use.
- In a tightly sealed bag, preferably with a zip-lock closure.
- In an airtight container.
- Upside down on a stand - this method is suitable only for refrigerated storage.
- In the refrigerator - 5 days.
- In the freezer - 2 months.
- It's not recommended to store at room temperature as the sponge might dry out.
Coloring
For achieving the perfect moss shade, only two colors—green and brown—are necessary.
Gradually add the coloring agents to facilitate achieving the desired hue.
Dough Mixing
Ensure the eggs are at room temperature.
Glucose can be substituted with inverted syrup or liquid honey, though using honey may yield less fluffy moss.
Pour the batter into cups promptly to retain its airiness.
Baking
Further Use
If not using the moss immediately, store it in an airtight container as it tends to dry out quickly, becoming brittle and crumbly.
The moss adheres well to various cake surfaces, especially soft frostings and glazes. For attachment to fondant, velvet, or ganache, use chocolate or glucose.
If the moss dries out, grind it using a blender or by hand. Use resulting crumbs for decorating cakes or bases, suitable for fondant or chocolate décor.
For achieving the perfect moss shade, only two colors—green and brown—are necessary.
Gradually add the coloring agents to facilitate achieving the desired hue.
Dough Mixing
Ensure the eggs are at room temperature.
Glucose can be substituted with inverted syrup or liquid honey, though using honey may yield less fluffy moss.
Pour the batter into cups promptly to retain its airiness.
Baking
- Cups can be plastic or paper. Paper cups encourage better batter adhesion and rising, while plastic cups ease the removal of the finished moss. Check that your cups are microwave-safe, indicated by a special symbol or "PP" letters.
- Baking time varies based on microwave power, cup volume, and quantity. Experimentation may be necessary. On average, at 800 watts, bake for 1 minute 30 seconds, followed by intervals of 15-20 seconds until the surface is dry.
- For better results, bake fewer cups at a time. If the moss collapses or isn't as desired, try baking one cup at a time. Overly browned and firm moss indicates overbaking; reduce baking time.
- After baking, invert the cups with moss and let them cool on a table or rack for 10-15 minutes. This allows the sugar in the batter to solidify, preserving the moss's fluffy appearance. Cooled moss maintains its airy texture when pressed, preventing the pores from sticking together.
Further Use
If not using the moss immediately, store it in an airtight container as it tends to dry out quickly, becoming brittle and crumbly.
The moss adheres well to various cake surfaces, especially soft frostings and glazes. For attachment to fondant, velvet, or ganache, use chocolate or glucose.
If the moss dries out, grind it using a blender or by hand. Use resulting crumbs for decorating cakes or bases, suitable for fondant or chocolate décor.
Watch our YouTube-video about edible moss!