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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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@sugarandsparrowco

ALMOND JOY CAKE 🤎🥥 this tastes just like an Almond

ALMOND JOY CAKE 🤎🥥 this tastes just like an Almond Joy candy bar in cake form: layers of soft, fluffy coconut cake with silky chocolate ganache, sliced almonds, and the dreamiest coconut-almond buttercream!

Comment RECIPE and I’ll send it on over! Or find it linked in my bio + at https://sugarandsparrow.com/almond-joy-cake-recipe/

#almondjoy #coconutcake #almondcake #cakedecorating #candycake

You butter believe I made myself the Halloween cos

You butter believe I made myself the Halloween costume of my dreams!! 🧈

#diyhalloweencostume
#foodcostume #halloweencostume #handmadecostume #bakerlife

MELTED CANDLE CUPCAKES 🖤🕯give me a few cupcakes, s

MELTED CANDLE CUPCAKES 🖤🕯give me a few cupcakes, some dye-free black buttercream, and black chocolate ganache and watch me transform them into the spookiest edible centerpiece!

Full tutorial is linked in my bio + at https://sugarandsparrow.com/melting-candle-cupcakes/ but I have a condensed version below:

SUPPLIES: ⁣
-9 cupcakes⁣ (made these with my small batch black velvet cake recipe!)
-1 batch of dye-free black buttercream
-boba straws or skewers (for stabilizing the taller candles) ⁣
-icing smoother + turntable ⁣
-black ganache for dripping⁣
-3 birthday cake candles⁣
-matches ⁣ to light them
⁣
INSTRUCTIONS: ⁣
1. Fill and stack the cupcakes: one stack of 2 cupcakes, one stack of 3 cupcakes, and one stack of 4 cupcakes. For the two taller cupcakes I inserted a boba straw through the middle to stabilize the stack for frosting. ⁣
2. Frost the stacked cupcakes with smooth buttercream and keep the top edge raw. Refrigerate for 20 minutes to let the frosting firm up. ⁣
3. Transfer the frosted cupcake candles onto a small plate and pipe ganache around the edges and tops to look like melted wax. ⁣
4. Insert a birthday cake candle into each cake candle (keep the wick about 1/4 inch from the cake surface) and light! ⁣
⁣
#candlecake #halloweencake #cupcakes #blackvelvetcake #blackbuttercream

BISCOFF COOKIE BUTTERCREAM 🤎 this delicious frosti

BISCOFF COOKIE BUTTERCREAM 🤎 this delicious frosting is flavored with Biscoff cookie butter and goes with literally ANY Fall cake recipe 🙌🏼 So far my favorite cake flavors to pair it with are pumpkin cake, banana cake, chocolate cake, coffee cake, and spice cake, but I am also testing a full-on Biscoff cake this week!!

Full recipe + my favorite cake pairing suggestions are at https://sugarandsparrow.com/biscoff-buttercream/
⁣⁣
INGREDIENTS⁣⁣
1 Cups (226g) unsalted butter, room temperature⁣⁣
1/2 Cup (94g) Biscoff cookie butter⁣⁣ or spread
3 Cups (360g) powdered sugar⁣⁣
1 tsp pure vanilla extract⁣⁣
2 Tbsp whole milk, room temperature⁣⁣
1/4 tsp salt, or to taste⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Cream the butter and Biscoff cookie butter together in the bowl of a stand mixer fitted with the paddle attachment (or you can use a hand mixer and large bowl). Mix on medium-high until creamy and well combined, about 5 minutes, scraping down the bowl and paddle as needed.⁣⁣
2. Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the vanilla, milk, and salt and continue mixing on low speed until smooth and combined, 1-2 minutes.⁣
⁣⁣
#biscoffcake #biscoff #buttercream #frosting #cakedecorating

DYE-FREE BLACK VELVET CUPCAKES 🖤 These all black c

DYE-FREE BLACK VELVET CUPCAKES 🖤 These all black cupcakes use black cocoa powder (and NO food coloring!) to achieve that rich black color for the cupcakes + black buttercream. That means they won’t turn anyone’s mouth black AND they taste like Oreo cookies in deliciously moist cupcake form 👻

✨Full recipe (with dye-free black buttercream) is linked in my bio + at https://sugarandsparrow.com/black-velvet-cupcakes/

BLACK VELVET CUPCAKES
Yield: 14 cupcakes

1 Cup (132g) all purpose flour
3/4 Cup (150g) granulated sugar
1/3 Cup (38g) black cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) vegetable oil
1 large egg, room temperature
1/2 tsp pure vanilla extract
1/2 Cup (120ml) full-fat buttermilk*
1/2 Cup (120ml) hot coffee or hot water

INSTRUCTIONS:
1. Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners and set aside.
2. Place all of the dry ingredients into a large bowl and whisk together to combine. Add the vegetable oil, eggs, vanilla, and buttermilk and whisk until combined. With the mixer still on low, add the hot coffee (or hot water) and whisk until smooth, about 2 minutes. The batter will be very thin.
3. Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a toothpick inserted comes out with just a few moist crumbs on it. Cool completely before frosting with dye-free black buttercream (full recipe linked in my bio).

*If you don’t have buttermilk on hand (I rarely do!), use 1/2 Cup whole milk mixed with 1 1/2 tsp vinegar or lemon juice.

#blackcupcakes #blackbuttercream #blackcocoapowder #halloweencupcakes #halloweenbaking

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