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Lifestyle and Cake from Portland Oregon

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Our Sweet Baby Boy is Here!

September 6, 2020 · In: Featured, Lifestyle

In case you didn’t see my Instagram announcement, our sweet baby boy is here and he’s totally stolen our hearts! I’m so thrilled to be a mama and just consumed with learning the ropes of caring for a newborn these days. Just wanted to post a quick message to let you know I will be on a little maternity leave, and while I am I won’t be checking the blog comments quite as often. That said, if you do have questions about my recipes or tutorials feel free to sift through previous comments, use Google, or check out my YouTube channel – between those three resources you should have the answer you’re looking for. If you find a new solution or tip, feel free to return and leave a comment for others to see! 

newborn baby boy

I do have a few more Cake Basics posts in the works, so I will be sharing those as soon as I get this new rhythm of motherhood down a little more! In the meantime, just look at this precious face I get to stare at all day long: 

mushie swaddle

Thanks for being so understanding and supportive and celebrating this new season of life with me! It’s been amazing to have you all cheering me on!

By: Whitney · In: Featured, Lifestyle · Tagged: baby, baby boy, mama, maternity leave, motherhood

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Reader Interactions

Comments

  1. Peta says

    May 10, 2021 at 8:39 pm

    New to the blog. What a beautiful baby! Congratulations!

    Reply
    • Whitney says

      May 11, 2021 at 9:15 am

      Thanks so much, Peta!

      Reply
  2. Sharon says

    October 22, 2020 at 2:16 pm

    Congrats. He is beautiful.

    Reply
    • Whitney says

      October 23, 2020 at 6:56 am

      Thank you so much, Sharon!

      Reply
  3. Jenny Oz says

    September 23, 2020 at 11:37 am

    Holy adorable Batman!! He’s perfect and precious❤️❤️❤️ Congrats! And take ALL of the time!! I’m getting to stay home for the first time with my third tiny human and he’s already 20months. Oldest is 10. It FLYS!!

    Reply
    • Whitney says

      September 23, 2020 at 1:58 pm

      Thank you so much, Jenny!! I’m loving this time with him so much!!

      Reply
  4. Kathy Abend says

    September 11, 2020 at 12:15 pm

    I am new to your blog, and I am really enjoying it! I just love your sweet approach to cakes! Congratulations on your beautiful baby boy! He is adorable! Enjoy!

    Reply
    • Whitney says

      September 11, 2020 at 4:41 pm

      Thank you so much, Kathy! And so happy to hear you’re loving the blog 🙂

      Reply
  5. Eileen says

    September 11, 2020 at 8:13 am

    Congratulations your beautiful baby! All the very best!

    Reply
    • Whitney says

      September 11, 2020 at 4:42 pm

      Thanks so much, Eileen!

      Reply
  6. Paula says

    September 11, 2020 at 8:13 am

    I’m so happy for you! He’s just precious. Enjoy every second; but I don’t have to tell you that. 🙂 My baby boy just turned 22 and has a beard! How’d that happen. <3

    Reply
    • Whitney says

      September 11, 2020 at 4:42 pm

      Aw thanks so much, Paula! I feel like I’m going to blink and he’ll be 22 before I know it. Savoring this sweet season of him being tiny!!

      Reply
  7. Mia says

    September 9, 2020 at 9:56 am

    Congratulations! What a cutie!

    Reply
    • Whitney says

      September 9, 2020 at 2:18 pm

      Thanks so much, Mia!

      Reply
  8. Casey says

    September 8, 2020 at 6:16 pm

    So sweet! Congratulations on your precious baby boy.

    Reply
    • Whitney says

      September 9, 2020 at 2:20 pm

      Thank you so much, Casey!

      Reply
  9. Erin says

    September 7, 2020 at 9:54 am

    Awww, Whitney, he’s adorable! Congratulations!

    Reply
    • Whitney says

      September 9, 2020 at 2:27 pm

      Thank you so much!! We love him!!

      Reply

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Coffee Layer Cake With Vanilla Espresso Buttercream

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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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