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Baby on the Way + Gender Reveal Cake

April 9, 2020 · In: Lifestyle

Some great news in the midst of this global pandemic: I’m pregnant! We’re expecting a sweet baby this August and our hearts could not be more full. I think mine might actually explode when I get to hold this kid for the first time! 

sugar and sparrow pregnancy announcement

I find myself savoring every moment of this pregnancy because the journey to get here was super emotional. It took a lot of prayer and there was heartbreak along the way, but God is so good and these little kicks I’m feeling these days + my growing bump are a constant reminder that this baby is a gift from Him. I could not be more thankful and honored to get to do this!

sugar and sparrow
sugar and sparrow maternity photos

Being pregnant during this coronavirus pandemic has been pretty wild. I’m definitely missing being surrounded by all my people during such a special time, but thanks to all the Zoom and FaceTime chats I’m having I still feel very connected. I’ve also gotten to spend a ton of quality time with my husband before we become a family of three and it’s nice to have extra time at home for all this nesting I’m about to do. Still, it would be nice to get away for a babymoon before this kid gets here. If not I guess we’ll have to make it a newborn-moon! It doesn’t sound nearly as restful, but worth it to bask in the sun and stick my toes in the sand somewhere tropical. 

I’m 21 weeks now and thankfully, this pregnancy has been pretty easy so far. In the beginning I mainly felt like a bottomless pit of hunger and only got nauseous when I didn’t eat every hour and a half. The only things I could not stand were the sight/taste/thought of sour cream and the smell of taco seasoning. Other than being too tired to move by 8pm and having to pee 24/7 I felt pretty good (which was also terrifying, cause those early symptoms felt like such reassurance). Now that I’m a little over halfway there, I still wake up a ton at night but I’m experiencing some more of the fun stuff: good hair, a reasonably sized bump, a little more energy, vivid dreams every night, and baby kicks that keep getting stronger and stronger.  

Biggest cravings so far: peanut butter toast every single day, Special K cereal (has to be the one with strawberries), spicy Indian food, cheeseburgers, any kind of Italian food, and Reser’s bean and cheese burritos (which is weird because I hadn’t even thought about those things in like fifteen years). Oddly enough, I am preferring salty/spicy/savory things over sweets these days.

buttercream gender reveal cake

We found out the gender last week and wanted to come up with a fun way to tell all of you. So naturally, I made myself a gender reveal cake!

Without further ado, it’s a…

gender reveal cake by sugar and sparrow

BOY! 

And the crazy thing is, I had this super strong feeling that we were having a son weeks before we found out. I did have a few vivid dreams that I was having a girl in the beginning, and an overwhelming majority of our friends guessed it would be a girl, but after I hit the second trimester I was just convinced it was a boy. I couldn’t shake the feeling. So when the ultrasound tech said he was a boy I was mind blown that the feeling was true! We are so elated to be having a son! And just look at his cute little profile:

gender reveal with letterboard sign

I’m already so obsessed with this boy and can’t wait to be his mama! Already dreaming of his birthday cakes but trying not to think too far ahead because I hear time goes fast. In the meantime, I’m savoring every moment of this pregnancy and grateful to be healthy during this crazy time in the world. Hope you’re all safe and healthy out there and thank you for celebrating sweet boy with us! 

sugar and sparrow maternity photos

And one last thing: If you’re wondering about the details of how I created my gender reveal cake, here’s the tutorial for the buttercream piping technique I used. The color palette for the frosting is Americolor Electric Blue and Fuschia, mixed in a few different shades and combined for the purple color. I tinted the cake batter with Americolor Electric Blue to get that pretty shade for the cake inside.

gender reveal cake pink and blue

If you’re expecting and want to make your own gender reveal cake, feel free to steal this idea or check out the tutorial for these sprinkle filled gender reveal cupcakes. Be sure to tag @sugarandsparrowco on Instagram if you do – I’d love to celebrate with you!

By: Whitney · In: Lifestyle · Tagged: americolor electric blue, americolor fuschia, buttercream cake, color cake batter, gender reveal, gender reveal cake, pink and blue cake, pregnancy, pregnancy announcement, pregnant

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Comments

  1. Melissa Montgomery says

    April 21, 2020 at 11:13 am

    It absolutely does go fast. Found my way to your blog while looking for cake decorating ideas for my son’s first birthday cake. Cue the waterworks, he turns 1 already on May 5!! Congratulations on your pregnancy!! I am obsessed with your work!!

    Reply
    • Whitney says

      April 21, 2020 at 1:35 pm

      Thank you, Melissa! Excited for you to find a fun cake design to celebrate your son’s first birthday! I bet you’re feeling all the feels.

      Reply
  2. Erin says

    April 12, 2020 at 10:04 pm

    Awww, congratulations, Whitney!! I can’t imagine how happy you must be feeling right now!!! I can’t wait to experience the journey towards motherhood someday. It seems absolutely magical. Praying you and your husband will be safe throughout this pandemic, and that your baby boy will arrive safely ♡

    Reply
    • Whitney says

      April 13, 2020 at 9:36 am

      Thank you so much, Erin!!

      Reply
  3. Talea says

    April 10, 2020 at 5:56 pm

    Woo hoo! Awesome! *happy dance, happy dance* Alright! Horray! *clap, clap, clap* Incredible! Yippie! That’s the best! Yahoo! Hurrah! Woopie! Three cheers! *applause, applause* Fabulous! Wonderful! *the crowd goes wild!*

    Reply
    • Whitney says

      April 11, 2020 at 10:40 am

      Exactly how I feel! Thanks for celebrating with us <3

      Reply
  4. angel says

    April 9, 2020 at 6:41 pm

    yay!

    Reply
    • Sarah says

      April 10, 2020 at 11:53 pm

      Congrats, Whitney! So happy that you will be blessed with a baby boy ♡♡♡ I pray that you will be safe and healthy.

      Reply
      • Whitney says

        April 11, 2020 at 10:40 am

        Thank you so much, Sarah! We are so thrilled!

        Reply

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CARAMEL APPLE CUPCAKES 🍏deliciously moist, perfect CARAMEL APPLE CUPCAKES 🍏deliciously moist, perfectly spiced apple cupcakes topped with a swirl of salted caramel buttercream and drizzled with homemade salted caramel sauce – these are the ideal Fall cupcakes if you ask me! 

Comment RECIPE and I’ll send it to you! Or find it linked in my bio + at https://sugarandsparrow.com/caramel-apple-cupcakes/

#applecupcakes #saltedcaramel #caramelcupcakes #fallbaking #caramelapple
DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there is ZERO food coloring in this black buttercream recipe which means it won’t turn your mouth black (or anything else 💩) + it tastes like Oreo cookie butter so it’s a win all around!! The key is to use EXTRA dark black cocoa powder, which also comes in handy in my black velvet cake recipe 🙌🏼 ideal secret ingredient for your Halloween cakes! 
⁣
Full recipe (and the black cocoa powder I use!) is linked in my bio and at https://sugarandsparrow.com/dye-free-black-buttercream/
⁣
DYE-FREE BLACK BUTTERCREAM⁣⁣
Yield: 2.5 Cups⁣⁣
⁣⁣
INGREDIENTS:⁣⁣
1 Cup (226g) unsalted butter, room temp
2 1/2 Cups (300g) powdered sugar⁣⁣
1/2 Cup (56g) EXTRA DARK black cocoa powder⁣⁣*
1 tsp pure vanilla extract⁣⁣
2 Tbsp whole milk, room temp
pinch of salt⁣⁣
⁣⁣
INSTRUCTIONS:⁣⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on medium speed until creamy and light in color, 4 min. Add half of the powdered sugar and mix on low until just combined, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, 2-3 minutes, scraping down the bowl and paddle as needed.⁣⁣
2. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. ⁣⁣

*I use a brand called The Cocoa Trader that I get on Amazon. It’s the darkest black cocoa powder I’ve seen so far!!
⁣⁣
#blackbuttercream #naturalfoodcoloring #blackcake #buttercream #blackcocoapowder
SMALL BATCH pumpkin cake with cream cheese frostin SMALL BATCH pumpkin cake with cream cheese frosting 🧡 This mini cake is a scaled down version of my favorite pumpkin cake recipe + makes the perfect amount for 2-4 people! Bake it as a 4-inch mini layer cake or a single layer 6-inch cake, either way is absolutely delicious and the perfect for date night, a small gathering, or any time you’re craving pumpkin cake without having to make a huge dessert 🙌🏽

Comment RECIPE and I’ll send you the full recipe (with thick and stable cream cheese frosting!) or find it linked in my bio + at https://sugarandsparrow.com/small-batch-pumpkin-cake/ 

INGREDIENTS 
2/3 Cup (88g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground ginger
1/3 Cup (67g) packed brown sugar
2 Tbsp (25g) granulated sugar
1/3 Cup (80ml) vegetable oil or melted butter
1 large egg, room temp
1/2 Cup (125g) canned pumpkin puree
1/2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 4-inch cake pans or one 6-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate medium bowl, add the brown sugar, granulated sugar, vegetable oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), egg, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pan(s). If using 4-inch cake pans, bake for 22-26 minutes. If using a 6-inch cake pan, bake for 25-30 minutes. Cool completely before frosting (full recipe with cream cheese buttercream is linked in my bio!)

#pumpkincake #smallbatchcake #minicake #creamcheesefrosting #fallbaking
TOP 10 FALL CAKES 🍂 These are not only MY favorite TOP 10 FALL CAKES 🍂 These are not only MY favorite Fall cake recipes, they’re yours too! 🥰

Comment “FALL” and I’ll send you all of the cake recipes shown here and all 36+ of my favorite Fall baking ideas – classic cakes like pumpkin cake with cream cheese frosting, spice cake, and cranberry orange cake, more complex flavor combinations like chocolate pecan pie cake with salted caramel and apple crisp cake, and cozy recipes like no-bake pumpkin cheesecake, homemade salted caramel, and my favorite brown butter chocolate chip cookie bars. 

https://sugarandsparrow.com/fall-baking-recipes/

#pumpkincake #applecake #fallcake #cakeinspiration #cakeideas
The BEST pumpkin cake with cream cheese frosting 🧡 The BEST pumpkin cake with cream cheese frosting 🧡 this pumpkin layer cake is easy to make, perfectly spiced, so moist, irresistible with cream cheese frosting, and uses the ENTIRE 15oz can of pumpkin (no awkward leftovers!). Top it with pretty piped pumpkins to make it extra cute 🥰

Comment RECIPE to get the full recipe (with frosting + cake decorating tutorial) or find it linked in my bio and at https://sugarandsparrow.com/pumpkin-layer-cake-recipe/

INGREDIENTS
2 Cups (265g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (200g) packed brown sugar
1/2 Cup (100g) granulated sugar
1 Cup (240ml) vegetable oil or melted butter
4 large eggs, room temp
15 Oz (425g) canned pumpkin puree
2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes completely to room temp before frosting!

#pumpkincake #creamcheesefrosting #layercake #cake #fallbaking

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