Doenjang Jjigae | Korean Recipe | Vegan Soup | Umami

Hey guys, what's up and welcome back to Gretchen's Vegan Bakery. Today I'm going to show you how to make this cool checkerboard pattern inside of your cakes. With two easy recipes and a couple of cookie cutters, you can wow everyone when you cut into this cake. Most people are so surprised when they see the inside of a checkerboard cake, they just can't imagine how it's done. If that is you, sit back and check this out, it is way easier than you think. Today I am using my vanilla cake recipe, not only is it the best vegan vanilla cake on the internet, but it takes on color really well. I've actually used matcha powder in the past, which gives it more of a yellowish green, or spirulina today for a more true green color. And my vanilla cake recipe makes four 6 inch layers, but whatever recipe you decide to make, you'll definitely need four layers. Alright so once the cakes are baked and cooled, you do need two cookie cutters, and since my cake is 6 inches in diameter, I'm taking a 4 inch and a 2 inch cutter to all the layers. Then you'll just rearrange the circles like a puzzle with contrasting colors, and that's it. No magic here, just a little bit of fun, and then it's time to ice this cake. Now I kept it simple with my favorite buttercream recipe, but you can really change up the flavors to whatever you like the best. I will warn you though to not go really heavy on the filling, or you will lose that perfect checkerboard pattern. I always do have a tendency to go a little bit heavy on my fillings for my cake, so here I really had to kind of watch myself because I've learned in the past that too much filling on a checkerboard cake really gets kind of messy when you cut the cake. So here I'm just doing a crumb icing with the excess buttercream from the filling, as you see like it kind of sticks out of each layer, and I like to do it that way because then it sort of eliminates an extra step of having to add more icing to the sides to do a crumb coating. So yeah, just a real rough crumb icing, and then I'm going to pop this thing into the refrigerator just to kind of set up before I do my final icing. Now just ice it up, and since I wanted to do a winter tree forest for my decor, I added white sprinkles all over the sides, and then coconut shavings on top for a freshly fallen snow. The white chocolate trees took on the spirulina really well too, I wasn't sure how that was going to work, but it did. As you may know, adding anything to chocolate can cause it to seize up, so to color white chocolate can be a really big mess. However, I did a workaround by adding a spot of vegetable oil to the spirulina first, and then just mixed that to a paste. This incorporated beautifully into my melted white chocolate, and I got this beautiful green color for the Christmas tree decor, and it actually tasted really good too. What an easy cake project for a really pretty winter cake this year. Just be careful of any wild animals lurking in your pine tree forest. Jobie! Alright everyone, I really do hope you're going to try this, but by the way, if the cake is too much for you, you can still make the Christmas tree decor, and then just pop them on some cupcakes. Well whatever you decide, I hope you'll click through to check out my website, I have hundreds of recipes, all with video tutorials for step-by-step instructions and no fail results every time. So definitely head over to Gretchen's VeganBakery.com to go check out everything before you go, I would love it if you subscribe here to my channel for the best vegan recipes on the internet. Alright everyone, thanks so much for watching, and until next time, happy vegan baking! Bye for now!