‘Beans! ‘Beans! ‘Beans! Cake!

Wondering what to do with all those clearance ‘beans you impulsively bought the week after Easter? I’d say “Me, too!” but I ate mine by the fistful like a raccoon trapped in a dumpster.

But you can be better than me by making my ‘Beans! ‘Beans! ‘Beans! cake!

This thing is dripping with flavor.

You might look at the recipe and assume I’ve mistyped because I’ve told you to put as much flavor into a 6” cake layer that some three-tier 8” cakes have in total!

I did not.

When making a candy-inspired cake, you really want it to taste like what you “think” the candy tastes like. The flavor of jellybeans, for example, is more akin to your memory of a color, rather than a fruit. A pink jellybean doesn’t taste like a strawberry, it tastes like PINK, which itself is essentially the flavor of strawberry x10 + white sugar.

Finishing the whole thing off with pineapple ermine frosting and an almond cake base keeps this cake from being too sweet, which is the biggest surprise of all.

If you MUST, you could not include the jellybeans and you’d just have a delicious, flavorful, refreshing cake bursting with the flavor of citrus and fruit… 🥱

Live deliciously!