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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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cake basics

cake decorating tools for beginners

April 11, 2023 · In: Cake Basics, Featured, Tools

Essential Cake Decorating Tools for Beginners

I can clearly remember the day I set out to my local craft store in search of my very first cake decorating tools. I had absolutely no prior cake decorating…

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how to mix rainbow buttercream colors

March 7, 2023 · In: Featured, Tutorials

The Easiest Way to Make Rainbow Buttercream Colors

I LOVE working with rainbow color palettes in my cake projects, whether the colors are pretty pastels or bright and bold. Over the years, I’ve learned a thing or two…

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buttercream consistency

May 27, 2022 · In: Cake Basics, Featured, Tutorials

How to Make the Perfect Buttercream Consistency + Troubleshooting Tips

One of the number one questions I get from blog readers and social media followers is what kind of buttercream I use for my cakes. Regardless of the flavors I’m…

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how to freeze cake layers

May 28, 2021 · In: Cake Basics, FAQ, Featured

How to Make + Decorate Cakes Ahead of Time

I’m a big advocate of cake making as a means to reduce stress and have fun. That said, I know how incredibly stressful cake can be when you’re running short…

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how to transfer cakes to a cake stand

February 18, 2021 · In: Cake Basics, FAQ, Tutorials

How to Transfer Cakes From a Turntable to a Stand

One of my most frequently asked questions (aside from what my favorite buttercream recipe is and how I get my buttercream cakes smooth): “how in the world do you move…

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best cake recipes of 2020

December 30, 2020 · In: Lifestyle

Sugar & Sparrow’s Best of 2020

My, what a year it’s been! 2020 was hard, weird, tragic, wonderful, and just all the things at once. It’s the year I became a mom to the sweetest baby…

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sprinkle cake tutorial by sugar and sparrow

August 14, 2020 · In: Cake Basics, Tutorials

How to Decorate a Cake with Sprinkles

Sprinkles these days aren’t what they used to be (in the best way). I remember swooning over the little vials of rainbow jimmies and sugar sprinkles in the baking aisle…

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how to crumb coat a cake

July 29, 2020 · In: Cake Basics

How to Crumb Coat Cakes (and Why it’s Important)

In the cake making process, you might be tempted to skip ahead to your final coating of frosting after you fill and stack your cake layers. If you’re a perfectionist…

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how to fill and stack cake layers

July 24, 2020 · In: Cake Basics, Tutorials

How to Fill and Stack Cake Layers

Have you ever had a fiasco with your cake filling? I have. Between it bulging out between layers or straight up oozing out of the sides because it’s just too…

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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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brown butter chocolate chip skillet cookie recipe

Brown Butter Chocolate Chip Skillet Cookie with C&H® Sugar

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How to Quickly Bring Ingredients to Room Temperature

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@sugarandsparrowco

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
TOP 10 FALL CAKES 🍂 These are not only MY favorite TOP 10 FALL CAKES 🍂 These are not only MY favorite Fall cake recipes, they’re yours too! 🥰

Comment “FALL” and I’ll send you all of the cake recipes shown here and all 36+ of my favorite Fall baking ideas – classic cakes like pumpkin cake with cream cheese frosting, spice cake, and cranberry orange cake, more complex flavor combinations like chocolate pecan pie cake with salted caramel and apple crisp cake, and cozy recipes like no-bake pumpkin cheesecake, homemade salted caramel, and my favorite brown butter chocolate chip cookie bars. 

https://sugarandsparrow.com/fall-baking-recipes/

#pumpkincake #applecake #fallcake #cakeinspiration #cakeideas
The BEST pumpkin cake with cream cheese frosting 🧡 The BEST pumpkin cake with cream cheese frosting 🧡 this pumpkin layer cake is easy to make, perfectly spiced, so moist, irresistible with cream cheese frosting, and uses the ENTIRE 15oz can of pumpkin (no awkward leftovers!). Top it with pretty piped pumpkins to make it extra cute 🥰

Comment RECIPE to get the full recipe (with frosting + cake decorating tutorial) or find it linked in my bio and at https://sugarandsparrow.com/pumpkin-layer-cake-recipe/

INGREDIENTS
2 Cups (265g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (200g) packed brown sugar
1/2 Cup (100g) granulated sugar
1 Cup (240ml) vegetable oil or melted butter
4 large eggs, room temp
15 Oz (425g) canned pumpkin puree
2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
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 large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, 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 pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes completely to room temp before frosting!

#pumpkincake #creamcheesefrosting #layercake #cake #fallbaking

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