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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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Easy Monster Cupcakes

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The Ultimate Rainbow Cake (Inside and Out!)

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THICK CARAMEL CAKE FILLING ✨this is the BEST caram

THICK CARAMEL CAKE FILLING ✨this is the BEST caramel filling recipe for cakes and cupcakes that’s extra thick, creamy and spreadable, and irresistibly gooey with just the right vanilla-caramel flavor. I’ve used it in recipes like my Millionaire Cake, Milky Way Ccake, Snickers Cake (with peanuts added!), and Twix cake, but it will pair well with any cake flavor that could use some gooey caramel in between the layers.

Find this recipe in my bio + all the cake recipes mentioned at https://sugarandsparrow.com/thick-caramel-filling/

THICK CARAMEL FILLING
Yield: 2 Cups (enough to fill a triple layer cake + use as a drip)

INGREDIENTS
1/2 Cup (113g) unsalted butter
1 Cup (200g) packed brown sugar
2/3 Cup (210g, 160ml) sweetened condensed milk
1/3 Cup (80ml) light corn syrup
5 Tbsp (75ml) heavy whipping cream
1 tsp salt
1 tsp pure vanilla extract

INSTRUCTIONS
1. In a large saucepan over medium heat, add the sweetened condensed milk, butter, brown sugar, corn syrup, heavy whipping cream, and salt. Stir with a rubber spatula constantly until the mixture is fully combined and begins to bubble, about 5 minutes.
2. Turn the heat to medium-low and continue stirring until the caramel begins to thicken, 6-7 minutes. If you have a candy thermometer, you’ll want to cook this until it reaches 225F (107C). That is the temperature that will thicken the caramel while keeping it nice and soft at room temperature.
3. Remove the caramel from the heat and mix in the vanilla extract. Pour into a separate container and let the caramel cool completely to room temperature before using it to fill the cake. After pouring mine into a 2-cup measuring cup and refrigerating, it took about 2 hours to cool but it will thicken significantly.

#caramel #caramelcake #cakes #cakedecorating #homebaked

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

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