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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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Our website address is: https://sugarandsparrow.com/

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For users that register on our website (if any), we also store the personal information they provide in their user profile. All users can see, edit, or delete their personal information at any time (except they cannot change their username). Website administrators can also see and edit that information.

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Visitor comments may be checked through an automated spam detection service.

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Bootstrapped Ventures, the developer of WP Recipe Maker, does not have access to any of the data collected by the plugin. This is all stored in your local database and not communicated back to us. Take note of the following topics for your own privacy policy.

What personal data we collect and why we collect it

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When comment ratings are enabled we store the rating a user has given to a recipe along with the personal data WordPress core stores.

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What personal data we collect and why we collect it

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The IP address of visitors, user ID of logged in users, and username of login attempts are conditionally logged to check for malicious activity and to protect the site from specific kinds of attacks. Examples of conditions when logging occurs include login attempts, log out requests, requests for suspicious URLs, changes to site content, and password updates. This information is retained for 14 days.

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This site is scanned for potential malware and vulnerabilities by the iThemes Site Scanner. We do not send personal information to the scanner; however, the scanner could find personal information posted publicly (such as in comments) during the scan.

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Security logs are retained for 14 days.

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This site is part of a network of sites that protect against distributed brute force attacks. To enable this protection, the IP address of visitors attempting to log into the site is shared with a service provided by ithemes.com. For privacy policy details, please see the iThemes Privacy Policy.

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We collect information about visitors who comment on Sites that use our Akismet anti-spam service. The information we collect depends on how the User sets up Akismet for the Site, but typically includes the commenter’s IP address, user agent, referrer, and Site URL (along with other information directly provided by the commenter such as their name, username, email address, and the comment itself).


Disclosure

Sugar & Sparrow is a personal blog written and edited by Whitney of sugarandsparrow.com.

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This Site is affiliated with CMI Marketing, Inc., d/b/a Raptive (โ€œRaptiveโ€) for the purposes of placing advertising on the Site, and Raptive will collect and use certain data for advertising purposes. To learn more about Raptiveโ€™s data usage, click here: https://raptive.com/creator-advertising-privacy-statement/

Affiliate Disclosure

Sugar & Sparrow is a participant in affiliate programs that are designed to provide a means for sites to earn advertising fees by advertising and linking to products. This means that Sugar & Sparrow receives a small commission when you click and purchase from links to certain products. Note that we only post links to products that weโ€™ve tried, tested, and love. Your clicks and purchases help to keep Sugar & Sparrow up and running, so thank you in advance.

Sponsored Posts

Sugar & Sparrow does accept paid sponsored posts, which will be disclosed as โ€œsponsoredโ€ within those specific blog posts according to the guidelines of the FTC. I may receive a fee for these types of posts, or free product. That being said, I am not compensated to give any opinion other than my own, and I will only accept sponsored posts from brands I believe are worthy of such promotion.

Conflicts of Interest

Sugar & Sparrow will never post about topics or brands that are (or might present) a conflict of interest.

This disclosure was written by Sparrow Creative LLC and last updated on October 14th, 2024. It may be subject to change. If you have any questions, direct them to sugarandsparrow@gmail.com.

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FRESH STRAWBERRY BUTTERCREAM (recipe below) ๐Ÿ“if yo FRESH STRAWBERRY BUTTERCREAM (recipe below) ๐Ÿ“if youโ€™ve ever wondered how to make strawberry buttercream with fresh (or frozen) strawberries, this is the best way! I still think freeze-dried strawberries are the GOAT when it comes to flavoring frosting but this is a very close second ๐Ÿ™Œ๐Ÿผ 

Search โ€œstrawberry buttercreamโ€ at http://sugarandsparrow.com to find this recipe + the freeze-dried version โฃ
โฃโฃโฃ
FRESH STRAWBERRY BUTTERCREAMโฃโฃโฃ
YIELD: 2.5 Cupsโฃโฃโฃ
โฃโฃโฃ
INGREDIENTS:โฃโฃโฃ
5ย Ozย (1 Cup) fresh strawberries, choppedย โฃโฃ
1ย Cupย (226g) unsalted butter, room tempโฃโฃโฃ
3 1/2ย Cupsย (420g) powdered sugarโฃโฃโฃ
pinch of saltโฃโฃโฃ
โฃโฃโฃ
INSTRUCTIONS:โฃโฃโฃ
1. Purรฉe the strawberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. Youโ€™ll end up with about ยผ Cup of reduced purรจe after this step. Let it cool completely to room temperature before moving on.โฃโฃโฃ
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until itโ€™s creamy, about 5 minutes.ย Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. โฃโฃโฃ
3. Add the (room temperature!) reduced strawberry purรจe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.โฃโฃโฃ
โฃโฃโฃ
#strawberriesย #strawberrybuttercreamย #strawberrycakeย #buttercreamย #frosting
COOKIES & CREAM CAKE ๐ŸคŽ every Oreo loverโ€™s DREAM ca COOKIES & CREAM CAKE ๐ŸคŽ every Oreo loverโ€™s DREAM cake: layers of soft and moist vanilla cake with chopped Oreo cookies baked inside + Oreo buttercream frosting. Sooo delicious and somehow just the right amount of Oreos ๐Ÿ˜
โ€‰
Full recipe (with the Oreo buttercream) at https://sugarandsparrow.com/oreo-cookies-and-cream-cake/
โ€‰
INGREDIENTS:โ€‰
10ย Oreo cookies, chopped (107g)โ€‰
2ย Cupsย (210g) sifted cake flourโ€‰
1 1/2ย tspย baking powderโ€‰
1/2ย tspย baking sodaโ€‰
1/2ย tspย saltโ€‰
1/2ย Cupย (113g) unsalted butter, room tempโ€‰
1ย Cupย + 2 Tbsp (225g) granulated sugarโ€‰
2ย Tbspย (30ml) vegetable oilโ€‰
2ย large eggs, room tempโ€‰
2ย tspย pure vanilla extractโ€‰
1/3ย Cupย (80g) sour cream, room tempโ€‰
3/4ย Cupย (180ml) whole milk, room tempโ€‰
โ€‰
INSTRUCTIONS:โ€‰
1. Preheat the oven to 350ยบF (177ยบC), then grease and line three 6-inch or two 8-inch cake pans.ย โ€‰
2. Roughly chop the Oreos into pieces that are about 1/4 inch and set aside.โ€‰
3. In a medium bowl, add the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. Set aside.ย โ€‰
4. In the bowl of your stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), cream the butter on high for two minutes. Add the sugar and vegetable oil and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add the vanilla and sour cream and mix for one minute on high speed.โ€‰
5. Turn the mixer off and add the dry ingredients all at once. Mix on low speed until just combined, then add the milk and mix until just incorporated. Fold in the chopped Oreo cookies.โ€‰
6. Pour the batter into the prepared cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean. Once cooled, fill and frost with Oreo buttercream (full recipe at the link above). โ€‰
โ€‰
#cookiesandcreamย #oreocakeย #oreoย #vanillacakeย #cakedecorating
BLACK FOREST SHEET CAKE ๐Ÿ’ I had to try a sheet cak BLACK FOREST SHEET CAKE ๐Ÿ’ I had to try a sheet cake version of my beloved Black Forest layer cake and it did not disappoint!! Itโ€™s decadent chocolate sheet cake, homemade cherry filling (and cherry syrup made from the juice that gets brushed onto the cake!), and whipped cream frosting that keeps the cake so light + lets that chocolate cherry flavor shine โœจ

Full recipe link (with cake decorating tutorial) is in my bio + at https://sugarandsparrow.com/black-forest-sheet-cake/

#blackforestcake #sheetcake #chocolatecake #cherries #cakedecorating
Everything I baked in Juneโ˜€๏ธI was so motivated to Everything I baked in Juneโ˜€๏ธI was so motivated to bake this month (summer flavors had me INSPIRED!) and could barely keep up with myself but I ended up publishing 7 new recipes on my website + finalized 5 more that will be up ASAP! 

Comment โ€œJUNEโ€ to get all the recipes that are available now:

-Cookie Dough Ice Cream Cake
-Rocky Road Cupcakes (w/ homemade marshmallow creme filling!)
-Blackberry Lavender Cake
-Homemade Blackberry Filling
-Whipped Cream Cheese Frosting
-Strawberry Shortcake Cookie Bars
-Berries & Cream Sheet Cake

https://sugarandsparrow.com/everything-i-baked-in-june
โ€‰
#cake #bakersofinstagramย #bakingย #bakingloveย #cakedecorating
WHIPPED CREAM CHEESE FROSTING โ˜๏ธ this easy 4-ingre WHIPPED CREAM CHEESE FROSTING โ˜๏ธ this easy 4-ingredient whipped cream frosting is deliciously light, comes together SO easily, and is stabilized with cream cheese to make it the perfect thick consistency for filling and frosting cakes and cupcakes!! Itโ€™s so good with my strawberry shortcake sheet cake and berries & cream cake and I have a feeling Iโ€™m going to be whipping it up for many more summer cakes๐Ÿ˜

Full recipe with cake pairing suggestions at https://sugarandsparrow.com/whipped-cream-cheese-frosting/ 

INGREDIENTS 
1ย Cupย (8oz, 226g) full-fat brick-style cream cheese, cold
1ย Cupย (120g) powdered sugar
1ย tspย pure vanilla extract
2 1/2ย Cupsย (600ml) heavy whipping cream, cold

INSTRUCTIONS
1. Chill the bowl of your stand mixer (or the large bowl youโ€™ll be using with your hand mixer) into the refrigerator for 20 minutes.
2. Into the cold mixing bowl, add the cream cheese and beat on medium speed with the whisk attachment until creamy, 2 min. Add the powdered sugar and mix on low speed until mostly incorporated, then turn the mixer to medium-high speed and mix for 1 min.
3. Add the vanilla extract, then turn the mixer to medium-high speed and slowly pour in the heavy whipping cream (down the side of the bowl so it doesnโ€™t fly everywhere). Once all the cream is added, continue mixing on medium-high for just about 30 seconds longer, keeping a close eye on the mixing bowl to watch it thicken. It should come together into a thick, silky frosting consistency at this point, where you can dip the whisk into the frosting and it holds a slight peak when you hold it upright.
4. Use the frosting immediately to decorate cakes and/or cupcakes for best results!

#whippedcreamfrosting #creamcheesefrosting #cakedecorating #whippedcream #frosting

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