How To Make Edible Moss For Cakes

This edible moss is perfect for cookies, cakes and cupcakes. I perfected this technique for a special woodland themed cake I made for my birthday. I love making meringue mushrooms and discovered an like shooting fish in a barrel fashion to make chocolate "logs" but actually needed some edible moss to bring it all together.  All the details of putting together this cake are below but if you're just hither for the edible moss recipe, scroll to the bottom!

The Bunny Cake With No Bunnies:

Most years my birthday is well after Easter.  And so normally by the time I'grand thinking birthday cake, I'g and then over bunnies and eggs and pastels and spring.  Just not this yr!  So I idea I'd impale 2 birds with one stone and brand a birthday cake that was also Easter-y!  I had dozens of my favorite bunny cookies and idea I'd brand a pastel cake adorned with pinkish and white bunny cookies, pastel watercolor buttercream and a white chocolate sail.  And so I accidentally fabricated this.  My creative process is what some might telephone call cluttered, merely I prefer the term "experimentally unhinged".

Part of the problem is my obsession with Earl Grey flavors.  I pretty much want them in everything, and it's my birthday for crying out loud.  There has to be Earl Grey.  Well, getting prissy light, bright pastel hues when you've steeped everything in tea is no small feat.  I really retrieve it's impossible because every time I attempt everything looks like it sat in front end of a window at your grandma's house for twoscore years.  Is at that place a color called "old doily"?  That's what everything looks similar if yous steep information technology in tea.
The other problem is that I don't really like pastels.  And it's my altogether for crying out loud.  Only I practise similar chocolate.  And chocolate cake plays nicely with tea.  And then does chocolate ganache. Six layers of chocolate cake with Earl Gray ganache?  Yes please! And then I started to grade a new plan that involved a more natural scene for my bunnies.  I'd use the white bunny cookies!  And also add together some meringue mushrooms.
And maybe some cocoa clay!  First I fabricated the mushrooms.  After some trial and mistake, which was mostly fault, I got some very cute push mushrooms and some sassy red amanitas.  I used a fleck of pearl sugar for the spots on the amanitas and a bit of cocoa to emphasis the tops of the button mushrooms.  Yay!

Making The Edible Moss:

Merely cocoa dirt on chocolate frosting was no not making me experience feelings of please.  I'yard pretty sure it would have looked dull and apathetic and yuck.  Which is not what you want on your special day.  You desire everything to be squee-level delightful.  So I decided to brand some coconut moss (recipe beneath).  Information technology'south super easy to tint kokosnoot and I had a bag of finely shredded unsweetened that worked out perfectly.  I dyed it 2 colors to get in look more than "mossy", and so combined them.

Unfortunately when I put the white bunny side by side to the mushrooms and moss, I was just not feeling it.  So I fabricated some mossy bunnies and eggs.  They are adorable and elegant and delicious.  But they just didn't look right with the other elements.  And then my bunny cake has no bunnies, pobrecita.  Merely it does accept charming dark chocolate logs and bark.
I fabricated that by spreading melted chocolate on my faux bois (woodgrain) texture mat, letting it cool a bit, then rolling information technology into a tube lengthwise and securing information technology with rubber bands.  Later a few minutes in the freezer I had some lovely woodgrain logs to add some elevation and texture and fancy-ness to my cake.  I also made some irregular mossy pieces by sprinkling melted chocolate with my edible moss.

Assembling The Cake:

Putting information technology all together was piece of cake.  The only catchy function was cutting a few of the mushroom tops into conks and fitting them to the curve of the log.  At that place's a fungus among us!  Somehow I managed to stick my arm into the forepart edge of the block while I was moving some of the moss around.  Halfway through taking pictures I decided that the tall log on the meridian needed some visitor.  I think it looks better that way, but yous tell me!  This cake was so beautiful information technology felt sort of mean to eat it.  But nosotros got over it real quick when I remembered that I'd brushed all six layers with Earl Grey unproblematic syrup.  Because #earlgreyeverything.  This was and then rich and flavorful that we managed to become 12 servings out of information technology, fifty-fifty though it was a tiny 6 inch cake.

More Earl Greyness, Meringue and Woodgrain Treats From Bakers Brigade:

• Interstellar Cake
• Strawberry Matcha Meringue
• Chocolate Woodgrain Cookie Plaques
• Gingerbread Birdhouse Cookies

Print Recipe

Edible Kokosnoot Moss

This edible "moss" is great for making bunny cookies, mossy eggs, a woodland cake or anywhere else y'all want a mossy consequence. Just sprinkle on freshly iced cookies or frosting and press lightly to get the moss to stick.

Instructions

1. Preheat oven to 300 degrees.

2. In a quart-sized ziploc bag, combine 2 tablespoons of water with the Moss Light-green food dye, mixing it well to dissolve the dye. Add together i ane/ii c. coconut, seal pocketbook and shake and knead until coconut is uniformly colored. You may add together more diluted dye every bit needed to reach the color you want. Repeat this process with the Juniper Dark-green.

3. Line a blistering canvass with parchment. Spread the Moss-colored kokosnoot on half of the sheet and the Juniper-colored coconut on the other half. Broil for 15-twenty minutes, or until coconut feels nearly dry to the touch. You may desire to as well pulse the coconut in the food processor a few times if your coconut is not finely shredded. You lot want very small pieces, but not a repast or pulverization. Mix the two colors together and you're ready to get.

4. Keeps upwards to a month in an airtight container.

Source: http://www.bakersbrigade.com/recipe/spring-woodland-cake/

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