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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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@sugarandsparrowco

HUMMINGBIRD CAKE 🤎 after weeks of testing this

HUMMINGBIRD CAKE 🤎 after weeks of testing this recipe I found that the KEY to taking this already delicious cake to the next level is: roasting the bananas!! It’s an optional step in this recipe BUT it adds unparalleled caramel notes and noticeable richness to the flavor 🙌🏼 Along with the crushed pineapple, toasted pecans, and tangy cream cheese buttercream, this cake is NEXT LEVEL delicious, ultra-moist, melts in your mouth, and will have everyone asking for the recipe.

Full recipe (with cream cheese frosting) linked in my bio + at https://sugarandsparrow.com/hummingbird-cake-recipe/

#hummingbirdcake #creamcheesefrosting #bananacake #cakedecorating #cakerecipe

OREO CUPCAKES 🖤 (recipe below) I made these for

RASPBERRY CAKE FILLING (recipe below) ♥️ this

RASPBERRY CAKE FILLING (recipe below) ♥️ this perfectly sweet/tart raspberry cake filling is beautifully thick, seedless, and so rewarding to make from scratch! It takes just a handful of ingredients and can be made with fresh OR frozen raspberries 🙌🏼

Get the full recipe + cake pairing suggestions at the link in my bio or at https://sugarandsparrow.com/seedless-raspberry-cake-filling/

INGREDIENTS:
2 1/2 Cups (10oz, 315g) fresh or frozen raspberries
1/2 Cup (100g) granulated sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 1/2 Tbsp (12g) cornstarch
1 1/2 Tbsp (22ml) water

INSTRUCTIONS:
1. In a saucepan set over medium heat, add the raspberries, granulated sugar, lemon juice, and lemon zest. Cook until the mixture begins to boil, stirring occasionally.
2. Once boiling, lower the heat and simmer for 10-15 minutes while you continue stirring occasionally. Then, remove from heat and use a fine mesh sieve to strain out the seeds over a medium bowl. After straining, you’ll be left with about 1/4 Cup of seedy pulp.
3. In a small separate bowl, combine the cornstarch and water until uniform. Return the strained raspberry filling to the saucepan (wipe it free of any remaining seeds if needed) and add the cornstarch/water mixture. Cook over medium heat until boiling, stirring constantly, then reduce to a simmer and cook for 1-3 minutes, until the filling has thickened slightly, is no longer cloudy, and coats the back of the spatula.
4. Pour into an airtight container and refrigerate for at least 4 hours and up to 1 week. It will be jello-like once set but after stirring it will become a thick, jammy consistency that’s perfect to use as a cake or cupcake filling!

#raspberrycake #cakefilling #cakedecorating #raspberries #baking

STRAWBERRY LEMON CAKE 🍓🍋 this cake is so lig

STRAWBERRY LEMON CAKE 🍓🍋 this cake is so light and refreshing and bursting with all-natural flavors! It’s layers of my favorite extra fluffy lemon cake + the most delicious freeze-dried strawberry buttercream that ends up the prettiest natural pink color. I’ll never get over those little flecks of strawberry in the buttercream or the tiny chamomile flowers adding so much cheer!

Grab the recipe at the link in my bio or at https://sugarandsparrow.com/strawberry-lemon-cake/

#strawberrylemon #lemoncake #strawberrycake #cakedecorating #strawberrybuttercream

CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this

CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this is everything I want in a chocolate cake: rich and decadent, stick-to-your-fork fudgy, ultra-chocolatey, shareable, and EASY! Like box mix easy but from-scratch and a MUST try if you’re in need of a good chocolate cake recipe to feed a crowd👩🏽‍🍳⁣

Get the full recipe (with chocolate frosting) at the link in my bio or at https://sugarandsparrow.com/chocolate-sheet-cake/ ✨⁣
⁣
CHOCOLATE SHEET CAKE
2 Cups (265g) all purpose flour⁣
1 2/3 Cups (340g) white granulated sugar⁣
2/3 Cup (60g) unsweetened natural cocoa powder⁣
2 tsp baking soda⁣
1 tsp baking powder⁣
1/2 tsp kosher salt⁣
1/2 Cup (120ml) vegetable oil⁣
2 eggs, room temperature⁣
1 1/2 tsp pure vanilla extract⁣
1 Cup (240ml) full-fat buttermilk⁣
1 Cup (240ml) hot coffee OR hot water⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 325ºF. Grease and line a 9x13 inch cake pan. ⁣
2. Place all of the dry ingredients into the bowl of a stand mixer (or use a large bowl with a hand mixer) and mix on low to combine. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until combined. With the mixer still on low, add the hot coffee or hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. ⁣
3. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean.⁣ Full recipe (with frosting) link in my bio.
⁣
#chocolatecake #chocolate #sheetcake #chocolatelover #birthdaycake

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