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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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how to prepare cake pans

July 17, 2020 · In: Cake Basics, Tutorials

How to Prepare Cake Pans for Easy Release

Before you mix up your cake batter, there are two things you’ve got to do to set yourself up for cake baking success: preheat your oven and prepare your pans….

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why did my cake sink in the middle

July 17, 2020 · In: FAQ

Common Reasons Why Cakes Sink

It happens to the best of us: you spend all this time mixing up cake batter and feeling extra optimistic about those future cake layers, come to find that when…

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strawberry cake recipe by sugar and sparrow

July 9, 2020 · In: Cake, Featured, Recipes, Seasonal, Spring, Summer, Valentines

The Tastiest Strawberry Cake Recipe

A few years ago, I created this Strawberry Lemonade cake that became an instant hit: cake flavored with fresh strawberries (pureed and reduced), filled with strawberry buttercream, topped with lemon…

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toasted smores cupcakes by sugar and sparrow

June 30, 2020 · In: Cupcakes, Featured, Recipes, Seasonal, Summer

Toasted S’mores Cupcakes

I can’t tell you how many requests I’ve gotten for a cupcake version of my S’mores Cake with Toasted Marshmallow Buttercream. It’s one of my all-time favorite recipes (s’mores fan…

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cake basics by sugar and sparrow

June 17, 2020 · In: Featured, Lifestyle

Coming Soon: Cake Basics

One of the biggest reasons why I started blogging about cake is because I fell in love with helping people. It totally makes my day when I read messages from…

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vanilla buttercream recipe for cake decorating

May 21, 2020 · In: Cake Basics, Frosting, Recipes

Vanilla Buttercream Recipe

This easy vanilla buttercream recipe is my go-to American buttercream for cakes and cupcakes. It’s rich, creamy, full of vanilla flavor, and less sweet than traditional American buttercream thanks to…

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rainbow cake by sugar and sparrow

May 12, 2020 · In: Featured, Lifestyle

Sugar & Sparrow is TWO!

And just like that, Sugar & Sparrow is TWO years old! It feels so young and so old at the same time. This past year was all about growing in…

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pips chai cake

April 29, 2020 · In: Cake, Fall, Featured, Recipes, Seasonal

Pip’s “Heart of Gold” Coconut Chai Cake Recipe

One of my favorite things to do in Portland is go meet a friend for Pip’s Doughnuts and Chai. Their tasty mini doughnuts are hands down my favorite in the…

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cascading floral cake tutorial by sugar and sparrow

April 24, 2020 · In: Featured, Seasonal, Spring, Tutorials

Cascading Floral Cake Tutorial

Before the whole world shut down, I made this colorful Cascading Floral Cake inspired by the pretty Spring flowers that were just starting to bloom. Nowadays, seeing the Spring flowers…

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vegan chocolate oreo cake by sugar and sparrow

April 16, 2020 · In: Cake, Featured, Recipes, Vegan

Vegan Chocolate Cake with Oreo Buttercream

I’ve been wanting to create vegan versions of my cake recipes for awhile now, but vegan baking is one of those fascinating things that takes a ton of research. It…

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Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

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chocolate buttercream recipe

Favorite Chocolate Buttercream Recipe

raspberry buttercream recipe with fresh raspberries

Fresh Raspberry Buttercream Recipe

gender reveal cake by sugar and sparrow

Baby on the Way + Gender Reveal Cake

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@sugarandsparrowco

MONSTER HALLOWEEN CAKE 👀 🥳 give me a handful of pi MONSTER HALLOWEEN CAKE 👀 🥳 give me a handful of piping tips and some googly eyes sprinkles and this is what happens 😆 I love this cake design so much because you can truly go with the flow with your buttercream piping. The googly eyes will make that piping come alive! 
⁣
The full tutorial is linked in my bio + at https://sugarandsparrow.com/buttercream-monster-cake-tutorial/
⁣
👩🏽‍🍳 buttercream recipe: my vanilla buttercream at https://sugarandsparrow.com/vanilla-buttercream-recipe/
🎨 frosting colors: @americolor Electric Green, Electric Purple, Orange, and Deep Pink + added black cocoa powder for the black piping⁣
✨piping tips: @wiltoncakes 1M, 104, 4B, 233, 10, and 16 ⁣
👀 eye sprinkles: @michaelsstores
⁣
#monstercake #halloweencake #cakedecorating #halloweenparty
#buttercream
APPLE CRISP CAKE 🍏I took everything I love about a APPLE CRISP CAKE 🍏I took everything I love about apple crisp and turned it into the ultimate layer cake with deliciously moist spiced apple cake, homemade apple pie filling, buttery crumble topping, and cinnamon-vanilla buttercream. This cake is packed with warm fall flavors, incredible textures, and truly tastes like apple crisp in cake form! 🙌🏽

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

#applecake #layercake #cakedecorating #fallbaking #applecrisp
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

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