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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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About

hello! i’m Whitney

About Me

I’m a self-taught baker, cake decorator, wife, mama, and homemaker living in Portland, Oregon. When I’m not baking up a storm in the kitchen, I enjoy a good long run, traveling to new places, making music, and getting lost in a thrilling novel. Creativity is a huge driving force in my life, and while I enjoy a variety of artistic mediums, sugar is hands-down my favorite.

About Sugar & Sparrow

I inherited a love for baking from my mother, who was the queen of lemon squares and casserole dish birthday cakes. As a kid I can remember flipping through her vintage baking books and attempting to recreate every single recipe. That passion for baking evolved into a fascination with cake decorating, and I spent a good amount of years whipping up custom cakes from my home kitchen. Being self-taught every step of the way, I’ve gained quite a few tips, perfected recipes, and have overcome my fair share of kitchen fails. Sugar & Sparrow is my little space to share everything I’ve learned with you in hopes of helping you bake pretty desserts with confidence! 

Work With Me

I love creating cake projects to showcase the brands I admire in a fun new way. If you have an idea for a collaboration, I’d love to hear about it! You can email me at sugarandsparrow(at)gmail.com.

Here are some of the brands I’ve partnered with:

Selected Features

Sugar & Sparrow has been featured in the following publications

American Cake Decorating Magazine

Buzzfeed Tasty

Green Wedding Shoes

Junebug Weddings

Food Network

How to Cake It

The Feed Feed

Find Your Cake Inspiration


get to know me

These are a few of my favorite things…

  1. PORTLAND. I’m a born and raised Portlander (Oregon), and I could easily see myself living here for the rest of my life.
  2. RUNNING. It’s my brain’s happy place. My mind is pretty wild, always busy with ideas and thoughts, and running is my favorite way to clear my head. In addition to my neighborhood jaunts with my toddler in tow, I’ve run a couple half marathons and a Hood To Coast relay and I’d love to do more races at some point.
  3. VINYL RECORDS. There’s just something about the sound and feel of a vinyl record that’s magical, so if I love an album I have to own it on vinyl.
  4. ROLLER COASTERS. Before I met my husband I hadn’t been on a legit roller coaster. He actually has my first ride on video and it’s pretty hilarious. Nowadays I will ride any roller coaster any chance I get.

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Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

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NO-CHURN BERRY CRISP ICE CREAM✨you don’t need any NO-CHURN BERRY CRISP ICE CREAM✨you don’t need any fancy equipment to whip up this delicious ice cream that tastes JUST like berry crisp a la mode! I layered my favorite 3-ingredient no-churn vanilla ice cream base with ribbons of homemade berry filling + buttery oat streusel in every bite. Even if you’ve never made ice cream from scratch before, I promise you can master this recipe!! 
 
🍦Full recipe linked in my bio or find it at https://sugarandsparrow.com/no-churn-berry-crisp-ice-cream/

#nochurnicecream #icecream #icecreamlover #berries #summerdessert
STRAWBERRY SHEET CAKE 🍓based on my favorite strawb STRAWBERRY SHEET CAKE 🍓based on my favorite strawberry layer cake recipe, this sheet cake version is so fun to decorate + such a crowd pleaser! I love using a combination of fresh and freeze-dried strawberries to create the most powerful authentic flavor ✨
 
🍓Full recipe (with strawberry buttercream) at https://sugarandsparrow.com/strawberry-sheet-cake-recipe/
⁣ 
STRAWBERRY SHEET CAKE⁣ 
Serves 24
⁣ 
INGREDIENTS⁣ 
1 Cup (12oz) fresh strawberries, pureed ⁣ 
3/4 Cup (180ml) whole milk, room temp⁣ 
2 1/2 Cups (265g) sifted cake flour⁣ 
2 tsp baking powder⁣ 
1/4 tsp baking soda⁣ 
1/2 tsp salt⁣ 
3/4 Cup (170g) unsalted butter, room temp⁣ 
1 2/3 Cups (350g) granulated sugar⁣ 
3 large eggs, room temp⁣ 
1/3 Cup (75g) sour cream, room temp⁣ 
2 tsp pure vanilla extract⁣ 
1-2 drops pink food coloring (optional)⁣ 
⁣ 
INSTRUCTIONS⁣ 
1. Simmer the strawberry puree in a saucepan over medium-low heat for 30-35 minutes, stirring occasionally. At this point the puree should have reduced from 1 Cup to 1/2 Cup (if you have more, keep cooking!). Refrigerate until room temp, then whisk together with the whole milk and set aside.⁣ 
2. Preheat the oven to 350ºF. Grease and line a 13×9 inch baking pan. 
3. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside. ⁣ 
4. In the bowl of a stand mixer with the paddle attachment, whip the butter on high until creamy, 2 min. Add the sugar and beat with the butter until light and fluffy, 2 min. Turn the mixer to low and add the eggs one at a time. Add the vanilla and sour cream, then turn the mixer to high and beat for 1 minute.⁣ 
5. With the mixer on low, add all of the dry ingredients at once until just combined, then add the strawberry milk mixture and pink food coloring (if using) until just combined. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing. ⁣ 
6. Pour batter into the prepared cake pan and bake for 35-40 minutes. ⁣ Cool completely to room temperature before topping with strawberry buttercream (full recipe at the li
COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo lover, this is your sign to make an ice cream cake this summer: no-churn cookies & cream ice cream set on an Oreo cookie crust, topped with hot fudge and whipped cream frosting. The perfect amount of Oreos in EVERY BITE! 

Full recipe link in my bio + at https://sugarandsparrow.com/cookies-and-cream-ice-cream-cake/ 

OREO CRUST
22 Oreo cookies
5 Tbsp melted butter

ICE CREAM LAYER
2 Cups (480ml) heavy whipping cream, cold
2 tsp pure vanilla extract
14 Oz sweetened condensed milk
15 Oreo cookies, roughly chopped

TOPPINGS
12.8 Oz jar of hot fudge
Whipped cream frosting (see full recipe link)
4 Oreo cookies, chopped

INSTRUCTIONS
1. Mix together the Oreo crust ingredients and pack tightly into the bottom of a 9-inch springform pan. Freeze while you make the ice cream.
2. In a chilled bowl, whip the heavy cream and vanilla to stiff peaks. Fold in the sweetened condensed milk until uniform, then fold in the chopped Oreos. Pile the ice cream on top of the Oreo crust, smooth it down, cover and freeze overnight.
3. When the ice cream layer is set, top with the hot fudge, whipped cream frosting, and more chopped Oreos. Store in the freezer until ready to serve! 

#oreocake #icecreamcake #nochurnicecream #birthdaycake #cookiesandcream
EASY OREO ICEBOX CAKE (recipe below) 🤎 You only ne EASY OREO ICEBOX CAKE (recipe below) 🤎 You only need 4 ingredients for this recipe and it sets into the perfect summer dessert in the refrigerator overnight! It’s 7 alternating layers of Oreos and homemade whipped cream + every bite tastes like a perfect milk-dunked Oreo in the very best way ✨
 
Full recipe at https://sugarandsparrow.com/oreo-icebox-cake/ 
 
INGREDIENTS: 
2 Cups (480ml) cold heavy whipping cream 
1/4 Cup (30g) powdered sugar 
1 tsp pure vanilla extract 
36 Oreo cookies 
 
INSTRUCTIONS: 
1. Add the heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Using the whisk attachment on your stand mixer or a hand mixer, beat the ingredients until stiff peaks form. 
2. Line a loaf pan with plastic wrap, then add a thin layer of the whipped cream onto the bottom of the pan. Add a layer of Oreo cookies on top (cut some of the Oreos to fit as needed). 
3. Add 1/3 of the remaining whipped cream on top of the Oreo layer, followed by a second layer of Oreos. Repeat until you have seven total layers, ending with whipped cream. 
4. Cover the cake and refrigerate overnight, then enjoy!  
 
#oreocake #vintagecake #nobakecake #oreo #nobake
FRESH STRAWBERRY BUTTERCREAM (recipe below) 🍓if yo FRESH STRAWBERRY BUTTERCREAM (recipe below) 🍓if you’ve ever wondered how to make strawberry buttercream with fresh (or frozen) strawberries, this is the best way! I still think freeze-dried strawberries are the GOAT when it comes to flavoring frosting but this is a very close second 🙌🏼 

Search “strawberry buttercream” at http://sugarandsparrow.com to find this recipe + the freeze-dried version ⁣
⁣⁣⁣
FRESH STRAWBERRY BUTTERCREAM⁣⁣⁣
YIELD: 2.5 Cups⁣⁣⁣
⁣⁣⁣
INGREDIENTS:⁣⁣⁣
5 Oz (1 Cup) fresh strawberries, chopped ⁣⁣
1 Cup (226g) unsalted butter, room temp⁣⁣⁣
3 1/2 Cups (420g) powdered sugar⁣⁣⁣
pinch of salt⁣⁣⁣
⁣⁣⁣
INSTRUCTIONS:⁣⁣⁣
1. Purée the strawberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.⁣⁣⁣
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣⁣⁣
3. Add the (room temperature!) reduced strawberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣⁣⁣
⁣⁣⁣
#strawberries #strawberrybuttercream #strawberrycake #buttercream #frosting

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