Recipes List

<img alt='' src='https://secure.gravatar.com/avatar/81fa4a29e42bd332d1bebb66f3af8f05?s=96&d=mm&r=g' srcset='https://secure.gravatar.com/avatar/81fa4a29e42bd332d1bebb66f3af8f05?s=96&d=mm&r=g 2x' class='avatar avatar-96 photo' height='96' width='96' />Recipes by Beanz
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Hummingbird CakeBy BeanzThis is my most delicious, moist, decadent cake recipe to date! Hummingbird cake is the tropical cousin of the carrot cake filled with banana, pineapple, pecans, and my secret ingredient, toasted coconut! The coconut really sends the flavors of this cake into overdrive. I also toast my pecans to add more depth of flavor. This cake is perfect for both summer and fall. Pair this with my brown butter cream cheese frosting and you will be hooked! This recipe yields a two layer 9 in cake or approximately 2 dozen cupcakes. See * note at bottom for cupcake instructions.
Oreo Funfetti CakeBy BeanzYour eyes do not deceive you, this really is a scratch oreo funfetti cake recipe! This cake is light, fluffy, colorful, and has the classic taste of oreo all wrapped within. I had been eager to test this recipe and I'm happy to say it turned out beautifully! The sprinkle choice for this cupcake is important because some sprinkles bleed and will make your cake batter not so pretty. I recommend using jimmys or confetti sprinkles. I don't recommend nonpareils as they tend to bleed quite a bit. Pair this with my oreo cream buttercream and you will be in oreo heaven! This recipe will make a two layer 9 in cake or approximately 2 dozen cupcakes. Follow the * for cupcake instructions.
Swiss Meringue ButtercreamBy BeanzSilky, smooth, delicate swiss meringue buttercream is the best there is. Made with egg whites and granular sugar makes it much less sweet than traditional american buttercream and much more stable. The secret to getting the beautiful gloss in this buttercream is to fully dissolve your sugar into your egg white gradually and whip your egg whites to the perfect stiff consistency before adding your butter. This buttercream definitely requires patience so if you are impatient, you may find this to be a bit of a challenge! But, the end result is completely worth it! This recipe makes enough to frost a two layer 9 inch cake or approximately 2 dozen cupcakes.