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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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Coming Soon: Cake Basics

June 17, 2020 · In: Cake Basics, Featured, Lifestyle

One of the biggest reasons why I started blogging about cake is because I fell in love with helping people. It totally makes my day when I read messages from you guys talking about how one of my recipes has become your go-to or how a tutorial helped you make the perfect cake to celebrate your loved one. Cake is one of my favorite ways to spread joy, and I feel like teaching you how to make pretty cakes spreads that joy even further – from my kitchen to yours and beyond. I consider it an honor! And while I love sharing cake decorating tutorials and recipes, there’s one thing I’ve been dreaming about teaching for a long time, what I like to call Cake Basics. 

Cake Basics is just what it sounds like: the very basics of cake making. It’s everything you need to know about making perfect cake layers, timelines for making and storing cakes, filling and stacking cakes (without said filling bulging out of the sides), tinting buttercream, and so much more! And to teach you, I’ve filmed a series of in-depth videos to serve as a guide for all of it. They’ll be coming to my blog and YouTube channel very soon, so consider this post your official teaser trailer! 

vanilla cake layers by sugar and sparrow

Everything in this Cake Basics series stems from my own cake journey – years of bumbling around the kitchen, learning from my own cake catastrophes, and researching different methods of making and decorating cakes. While I know there are a thousand methods for building a cake from start to finish, this series will give you an in depth look at how I do it. I’m hoping that above all else, these videos and blog posts will help build your confidence in the kitchen and answer any questions you might have about the fundamentals of cake making. 

cake basics by sugar and sparrow
how to place sprinkles on cake

I’ll be releasing new Cake Basics videos and blog posts as frequently as I can edit them, which is hopefully every week. My goal is to get them all out into the world before baby boy gets here, but since I am about 31 weeks pregnant (and a bit slower with everything these days!) I may need a little grace with the timeline. It’s my passion to teach you this stuff, so just know that it’s in the works and be sure to follow along on my Instagram and subscribe to my YouTube for all the updates! 

blue and pink cake by sugar and sparrow

In the meantime, I do have my favorite basic recipes and tutorials here for you to learn and enjoy.

And one last thing: if you have any requests for Cake Basics topics, I would love to know them! Leave a comment below with your topic suggestions and I’ll add them to the list if they’re not already there. So excited for this!

By: Whitney · In: Cake Basics, Featured, Lifestyle · Tagged: baking 101, cake basics, classes, coming soon, instagram, learning, youtube

you’ll also love

buttercream consistencyHow to Make the Perfect Buttercream Consistency + Troubleshooting Tips
how to freeze cake layersHow to Make + Decorate Cakes Ahead of Time
how to transfer cakes to a cake standHow to Transfer Cakes From a Turntable to a Stand

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Comments

  1. Erin says

    June 17, 2020 at 9:30 am

    Excited for Cake Basics!! Sounds fun 🙂 And by the way, this cake looks beautiful-I really love the colors, and of course the sprinkles. What cake layers did you use?

    Reply
    • Whitney says

      June 17, 2020 at 10:02 am

      Thanks so much, Erin! I’m super excited about this! I used my vanilla cake layers for the video 🙂 https://sugarandsparrow.com/vanilla-cake-recipe/

      Reply
      • Benazir says

        June 17, 2020 at 11:12 am

        I am much more excited to learn from you Whitney!Please specify about OTG mode as well!Would like to know the Purpose of each ingredient in cake baking and also about the accurate ingredient measurements .For eg what will happen if we add the extra ml of buttermilk or extra butte. Above all I am very big fan of urs!! Anything u give us it’s always bliss…Waiting for your post!!!Stay safe!!

        Reply
        • Whitney says

          June 17, 2020 at 2:29 pm

          Thanks so much, Benazir! Great topic suggestions for sure, I’ll add them to the list!

          Reply
  2. Terri says

    June 17, 2020 at 11:16 am

    Amazing… I cannot wait. Your cakes are so so lovely and always a source of inspiration. I really struggle with sprinkles sticking to the cake without looking like they’ve been applied with a clenched fist . Do you cover any photography tips. Your pictures are so beautiful (I know not cake related)… Oh and thank you x x c

    Reply
    • Whitney says

      June 17, 2020 at 2:30 pm

      Yay, Terri! I can’t wait to share my tips and I’ve got a detailed video/blog post on how to apply sprinkles coming soon. And I have been meaning to write a post on food photography for years, I’ll be sure to follow through with that!

      Reply
  3. AlanMalagon says

    June 17, 2020 at 7:50 pm

    Thank you so much for helping us! We adore you ♥️

    Reply
    • Whitney says

      June 18, 2020 at 9:04 am

      Aw thank you! So excited for this!

      Reply
      • Lourine says

        June 19, 2020 at 5:39 am

        I can’t wait, may the Lord bless your heart for sharing your abilities with us. ❤

        Reply
        • Whitney says

          June 19, 2020 at 9:45 am

          Thanks so much, Lourine! So excited to share!

          Reply
  4. Paula says

    June 18, 2020 at 9:31 am

    Hi Whitney! I find you totally inspiring and refreshing. Can’t wait to see and learn more.

    Reply
  5. Angel says

    June 19, 2020 at 3:08 am

    Yay!! So exciting – can’t wait to learn loads of new skills from you…thanks a mil in advance!!!

    Reply
    • Whitney says

      June 19, 2020 at 9:44 am

      Can’t wait to share! Thanks, Angel!

      Reply
  6. Hilda says

    July 8, 2020 at 2:44 am

    Hello Whitney!
    I’ve recently began baking and have found your blog VERY helpful. My family and friends have actually began asking me to make them their cakes! I’ve got A LOT to learns and I can’t wait until your basics vids come out! I am very appreciative of you for sharing your knowledge of baking! Can’t wait! Take care

    Reply
    • Whitney says

      July 8, 2020 at 12:12 pm

      That’s so awesome to hear, Hilda! I’m cheering you on in your cake journey and can’t wait to launch these Cake Basics soon. I’m super close to launching (thanks for your patience!) and hoping they help out a ton!

      Reply
  7. Diana says

    July 8, 2020 at 7:23 pm

    How about baking for high altitude?? Moved from Ca to North Arizona (5,000) feet above sea level. Nothing turns out as it did in Ca! Lol

    Reply
    • Whitney says

      July 8, 2020 at 9:18 pm

      Thanks so much for the topic idea, Diana! I’ll have to do some research on that one before I can speak to it (I’ve never lived at high altitude before), but I will add it to my list!

      Reply
  8. Srivalli says

    July 17, 2020 at 12:09 pm

    Please make a tutorial on basic baking tools and devices..it helps us to practice and try out all your recipes

    Reply
    • Whitney says

      July 17, 2020 at 5:48 pm

      Hi Srivalli! Thanks for the suggestion – I think that’s a great idea! In the meantime, I do have a tools page that lists all the basic cake tools I swear by: https://sugarandsparrow.com/tools/

      Reply
  9. Mary says

    September 7, 2020 at 10:03 am

    I may have missed it but what color is that frosting?

    Reply
    • Whitney says

      September 9, 2020 at 2:26 pm

      Hi Mary! I used Americolor Turquoise and Fuchsia for this color scheme.

      Reply
  10. Lindsey says

    February 3, 2021 at 7:58 am

    I have a potentially silly question. Actually, two! I noticed on another post, you did the baking one day, the icing the next, and them served it on the third day. How do you store the cake in between? In the fridge with plastic wrap? I wasn’t sure. Also, do you have any tips on moving the cake from the turntable to a platter? Thanks!

    Reply
    • Whitney says

      February 3, 2021 at 8:14 am

      Not silly questions at all, Lindsey! I’m actually working on some Cake Basics posts about storing cakes and making the elements ahead + how to move the cake from the turntable to a cake stand, so stay tuned for those! Here’s what I do: 1) after baking the cakes and bringing the layers to room temperature, I wrap them in plastic wrap and store them at room temperature 2) After filling and crumb coating the cake, I store it in the refrigerator (no plastic wrap) for about 30 minutes before frosting the final layer. 3) after frosting and decorating the cake, I store it in the refrigerator (no plastic wrap) until about 1-2 hours before serving. The refrigerator helps preserve the details of the cake decorating, but the cake tastes better at room temp. 4) to move the cake to a turntable, I make sure it’s cold (just removed from the fridge) and run a heated angled stainless steel spatula around the bottom edge to create a clean separation, then I slide the spatula underneath and balance the cake with my hand to move it. Hope that helps!

      Reply

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BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
⁣⁣⁣
This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the “Anyone Can Cake: Bonus Recipes” link in my bio for all the info ⁣⁣
⁣⁣
#biscoffcake #lotusbiscoff #bananacake  #saltedcaramel #caramelcake #buttercream #bakedfromscratch #frosting #bananacaramel #bake #anyonecancake #cakesofinstagram #cake #layercake #cakedecorating
4-INGREDIENT OREO TRUFFLES ✨These bite-sized no- 4-INGREDIENT OREO TRUFFLES ✨These bite-sized no-bake desserts are completely irresistible, super easy to make, and perfect for Valentine’s Day (or any day!)⁣
⁣
OREO TRUFFLES⁣
Yield: 30⁣
⁣⁣
INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
⁣⁣
Full recipe is linked in my bio! ✨⁣⁣
⁣⁣
#oreos #truffles #chocolate #chocolatelover #nobake #oreo #baking #dessert #bakersofinstagram #easydessert #bakinglove #bakedfromscratch
TODAY! Watch me make this pretty pink ombré funfe TODAY! Watch me make this pretty pink ombré funfetti cake from the cover of my book LIVE on @talkshoplive at 12PM PT/3PM ET 🥳 I’ll be chatting all about Anyone Can Cake and answering all your questions while I decorate, so don’t miss it! You can even grab a SIGNED COPY of the book while you’re there ♥️ livestream link is in my bio + Story and I can’t wait to connect with you all 🫶🏽 ⁣
⁣
#funfetti #funfetticake #ombrecake #pinkcake #cakedecorating #anyonecancake #cakeideas #cakeart #sprinkles #bakingfun #bake #cakesofinstagram #cake #ombre #buttercreamcake #frosting
We have another little chef joining us early this We have another little chef joining us early this summer! Theo keeps calling it “baby sis” and we are so excited to see if he’s right in just a couple weeks 🥳⁣
⁣
PS I had to bribe Theo with an Oreo to take a photo with the ultrasound pics + then he just stuffed them into his dinosaur’s mouth so I think he’s off to a good start as big bro 😆⁣
⁣
#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) 😍♥ This Raspberry Buttercream (recipe below!) 😍♥️ I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
⁣
RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
⁣
Click the “Raspberry Buttercream” link in my bio for the full recipe + flavor pairing ideas ✨⁣
⁣
#raspberry #raspberrybuttercream #raspberrycake #buttercream #frosting #cakedecorating #cakeideas #bakinglove #bake #valentinesdayideas #freezedried

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