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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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We’ve Got a New Look + New Website Features!

October 18, 2022 · In: Featured, Lifestyle

We’ve been working hard behind the scenes to bring you some amazing updates to sugarandsparrow.com! When I say “we” I really mean my husband, Josiah. He’s the one who put it all together and made it all work beautifully. I am so excited to finally show you the new look and even more excited that you’ll be able to search recipes and tutorials so much more efficiently with these new features! 

sugar and sparrow blog

You’ll find all of the same recipes you’ve grown to trust over the years, just in a more searchable and user-friendly layout. Here’s a quick rundown of all things new:

More Search Options

When you’re browsing recipes and tutorials, you’ll now have the option to sort them by category and instantly see all of the options. Our previous layout was a long scroll of blog posts, so this way you’ll be able to narrow things down and see multiple results in a much more user-friendly layout.

sugar and sparrow site revamp

If you know exactly what you’re looking for, you’ll find a search icon in the top right corner of the page and a full search bar on the right hand side of the page. 

Dedicated Cake Basics Page 

I love how Cake Basics has helped so many of you learn how to bake, build, and decorate layer cakes. This beginner-friendly series is designed to take you through all the fundamentals like preparing your cake pans, creating level cake layers, filling and stacking a structurally sound layer cake, and transforming it into something beautiful with cake decorating. With our new layout, you’ll be able to see all of the Cake Basics posts in their very own section. That makes it way easier to follow along as a series.

cake basics by sugar and sparrow

I’ve got lots of new ideas for Cake Basics that I’ll be sharing soon, so be sure to subscribe to my newsletter if you’re not already. That way you’ll never miss a new post! 

Recommended Posts

To keep you inspired, you’ll now find recommended posts at the bottom of every recipe and tutorial. If you ever feel like going down a rabbit hole, clicking on those posts is one good way to do it. 

Video Tutorials

You’ll find easier access to my YouTube Channel for in-depth recipe videos, cake decorating tutorials, Cake Basics videos, and so much more. I’ve also added easy access to my TikTok so you can watch mini-tutorials. You’ll never see me doing silly dances or lip syncing on TikTok, but you will see me decorating fun cake designs and whipping up easy recipes! Always a good source of inspiration. 

sugar and sparrow blog update

We’ve hopefully worked out all the kinks for this new site design but if you do see anything odd, know that we’ll be sorting it out asap. In the meantime, have so much fun searching for your next bake and welcome to the new sugarandsparrow.com!

By: Whitney · In: Featured, Lifestyle · Tagged: new website, website update

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Reader Interactions

Comments

  1. Maria do Carmo Giannini Balekjian says

    October 20, 2022 at 9:48 am

    Congratulations on your new version website. It’s beautiful! ♥️

    Reply
    • Whitney says

      October 20, 2022 at 7:02 pm

      Thank you so much, Maria!

      Reply

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LEMON CUPCAKES 🍋 after about a dozen recipe tes LEMON CUPCAKES 🍋 after about a dozen recipe tests, this one is everything I could want in a lemon cupcake! Fluffy-yet-moist, bursting with natural lemon flavor, and absolutely irresistible topped with lemon cream cheese buttercream. 

Full recipe (with frosting) linked in my bio + at https://sugarandsparrow.com/homemade-lemon-cupcakes/

INGREDIENTS:
1 Cup (132g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) whole milk, room temperature
3 Tbsp (45ml) lemon juice from 1 medium lemon
3/4 Cup (150g) granulated sugar
3 Tbsp (42g) unsalted butter, room temperature
2 Tbsp (30ml) vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract

INSTRUCTIONS:
1. Preheat the oven to 350ºF (177ºF) and line a standard cupcake pan with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the lemon zest to the sugar and mix on low speed until fragrant and well combined, about 1 minute. Meanwhile, combine the lemon juice with the milk and set aside. 
4. Add the butter to the lemon-sugar mixture and cream on medium speed until and combined, about 2 minutes. Add the vegetable oil and beat until light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
5. Mix in the eggs one at a time on low speed, then add the vanilla and turn the mixer to medium speed for one minute.
6. Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until just combined, about 30 seconds.
7. Divide the batter equally between the liners and bake for 14-18 min. Cool, then top with frosting of your choice (link in bio for lemon cream cheese frosting)�
#lemoncupcakes #creamcheesefrosting #lemon #cupcakes #cupcakedecorating
April in my kitchen 🌸 I published 5 NEW recipes April in my kitchen 🌸 I published 5 NEW recipes on my site, baked my Oreo cupcake recipe for a fundraiser and found it was just as delicious as I remember, and filmed/photographed 3 recipes that will be on my blog in May (Lemon Cupcakes, Lemon Cream Cheese Buttercream, and No-Bake Marbled Strawberry Cheesecake) 🥰 

Comment “APRIL” to get all the available recipes and stay tuned for more! 

#bakersofinstagram #springbaking #cakedecorating #cupcakes #bakinglove
SHEET PAN COOKIE CAKE 🍪 slice it warm for a fud SHEET PAN COOKIE CAKE 🍪 slice it warm for a fudgy chocolate chip cookie OR let it settle into a moist and chewy cookie cake that’s perfect for decorating! My fave vanilla buttercream + sprinkles turn this giant chocolate chip cookie into the perfect birthday cake alternative at the end 🥳
⁣
Full recipe + decorating ideas at https://sugarandsparrow.com/sheet-pan-chocolate-chip-cookie-cake/
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, melted⁣
1 1/3 Cups (267g) packed light or dark brown sugar⁣
1/2 Cup (100g) granulated sugar⁣
3 large eggs⁣
1 Tbsp pure vanilla extract⁣
1 tsp baking soda⁣
1 tsp cornstarch⁣
1/2 tsp salt⁣
3 Cups (398g) all purpose flour⁣
2 Cups (350g) semi-sweet chocolate chips⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 350ºF (177ºC). Grease and line a 13×18 inch sheet pan.⁣
2. In a large bowl, add the brown sugar and granulated sugar. Melt the butter in the microwave and pour it over the top of the sugars. Whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the baking soda, cornstarch, and salt.⁣
3. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve 1/2 Cup of the chocolate chips and set them aside, then fold the remaining 1 1/2 Cups of chocolate chips into the cookie dough.⁣
4. Place the chocolate chip cookie dough onto the prepared sheet pan and use an offset spatula to spread it all the way to the edges in an even layer.⁣
5. Bake the cookie cake for 14-16 minutes, until it looks golden brown on the edges and set. 
6. Enjoy warm or let it cool and decorate with vanilla buttercream and sprinkles! ⁣
⁣
#cookiecake #chocolatechipcookies #sheetcake #birthdaycake #cakedecorating
STRAWBERRY CUPCAKES 🍓based on my beloved strawb STRAWBERRY CUPCAKES 🍓based on my beloved strawberry layer cake recipe, this cupcake version is just as moist yet fluffy and bursting with natural strawberry flavor! Between the mix of fresh strawberries in the cupcakes + freeze-dried strawberries in the frosting, the flavor is out of this world 🚀

Full recipe link in my bio (with strawberry buttercream) + at https://sugarandsparrow.com/strawberry-cupcakes/

STRAWBERRY CUPCAKES
Yield: 14 cupcakes

INGREDIENTS:
5 oz (143g) fresh or frozen strawberries
1/3 Cup (80ml) whole milk, room temp
1 1/2 Cups (158g) sifted cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp (85g) unsalted butter, room temp
1 Cup (200g) granulated sugar
2 large eggs, room temp
3 Tbsp (45g) sour cream, room temp
1 tsp vanilla extract
1 drop pink food coloring (optional)

INSTRUCTIONS: 
1. Puree the strawberries using a food processor (you’ll have about 1/2 cup of puree), then place into a saucepan over medium-low heat. Bring to a simmer, then cook for 10-15 min, stirring occasionally, until you have 1/4 cup. Refrigerate until room temp.
2. Preheat oven to 350ºF (177ºC) and line a standard cupcake pan with liners.
3. Whisk together the sifted cake flour, baking powder, baking soda, and salt and set aside.
4. In a stand mixer w/ paddle attachment (or hand mixer + large bowl), whip the butter on high for 2 min. Add sugar and beat for 2 min, until light and fluffy. Turn the mixer to low and add the eggs one at a time, then add the vanilla and sour cream, turn the mixer to high and beat for 1 min. Meanwhile, whisk together the strawberry puree, whole milk, and food coloring (if using).
5. Turn the mixer off and add all of the dry ingredients at once. Mix on low until just combined, then add the strawberry milk mixture until just combined, about 30 seconds.
6. Fill the cupcake liners 2/3 full and bake for 14-18 minutes. Cool completely before topping with strawberry buttercream (full recipe linked above). 

#strawberrycupcakes #strawberrycake #pinkcupcakes #strawberry #cupcakes
COFFEE BUTTERCREAM (recipe below)☕️ this frost COFFEE BUTTERCREAM (recipe below)☕️ this frosting has AMAZING coffee flavor, is so easy to decorate cakes with, and pairs beautifully with so many flavors (chocolate, vanilla, or any cake flavor you’d want to turn into a latte). 

All my cake pairing suggestions are linked in my bio or at https://sugarandsparrow.com/coffee-buttercream-recipe/ 

COFFEE BUTTERCREAM⁣
Yield: 2.5 Cups⁣

INGREDIENTS⁣
1 1/2 tsp instant coffee or espresso powder⁣
1 1/2 Tbsp whole milk, room temperature⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
2 tsp pure vanilla extract⁣
Pinch of salt⁣

INSTRUCTIONS⁣
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.⁣
2. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.⁣

#coffeebuttercream #buttercream #frosting #coffeecake

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