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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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gender reveal cake by sugar and sparrow

April 9, 2020 · In: Lifestyle

Baby on the Way + Gender Reveal Cake

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…

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easter egg cake tutorial

April 3, 2020 · In: Seasonal, Spring, Tutorials

Colorful (Edible!) Easter Egg Cake Toppers Tutorial

Even though Easter isn’t all about colorful eggs, they became such an iconic symbol of the holiday. So much that when Wilton asked me to create a cake project for…

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how to convert layer cakes into sheet cakes

April 1, 2020 · In: FAQ, Featured, Recipes

How to Convert My Layer Cake Recipes into Sheet Cakes

In the midst of this crazy pandemic, I have seen so many of you turn to baking to pass the time and escape a little. It’s a really beautiful thing…

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rainbow cake by sugar and sparrow

March 26, 2020 · In: Lifestyle

Helping Small Businesses During the Coronavirus Pandemic

These are wild times, my friends. How are you all holding up in the midst of this Coronavirus pandemic? For me, I’ve been sheltering in with my husband, working my…

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buttercream terrazzo cake tutorial

March 16, 2020 · In: Featured, Tutorials

Buttercream Terrazzo Cake Tutorial

Terrazzo patterns seem to be everywhere these days, and I am all for it. These pretty mosaic prints were originally popularized in the early 1900’s as a trendy floor tile…

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pretzel nutella cake recipe

February 28, 2020 · In: Cake, Featured, Recipes

Sweet & Salty Pretzel Nutella Cake Recipe

Have you ever tried dipping pretzels in Nutella? My, oh my. If you have, you know that it’s sweet and salty heaven. These two flavors belong together, and I love…

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ruby chocolate cake recipe by sugar and sparrow

February 14, 2020 · In: Cake, Featured, Recipes, Seasonal, Spring, Valentines

Ruby Chocolate Cake Recipe

Right after I made this Ruby Chocolate Buttercream recipe, I instantly thought to try it with my favorite chocolate cake recipe. I figured since ruby chocolate has predominant notes of…

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heart covered cake valentines day

February 12, 2020 · In: Featured, Seasonal, Tutorials, Valentines

Heart Covered Valentine Cake Tutorial

I recently got to whip up a Valentine’s Day cake for The Cake Blog and it turned out so gorgeous I think it might deserve it’s own power ballad! The…

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cascading heart cake tutorial

February 7, 2020 · In: Featured, Seasonal, Tutorials, Valentines

Cascading Heart Cake Tutorial

Two years ago, I got this wild idea to make some fondant hearts and cascade them down the side of a cake with pretty piping and Valentine’s Day conversation hearts….

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ruby chocolate buttercream recipe

February 6, 2020 · In: Featured, Frosting, Recipes, Seasonal, Spring, Valentines

Ruby Chocolate Buttercream Recipe

I’ve been curious about ruby chocolate for awhile now, mostly because of its gorgeous, all-natural mauve coloring. So when I saw these Chocolove Ruby Cacao bars at my local New…

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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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@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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