ColoringFor 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 MixingEnsure 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 UseIf 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.