Essentially, this is what scaling a recipe up or down involves: 

• To scale a recipe up (double, triple, and so on), multiply all of the ingredients by the scaling amount. For example, to double a recipe, multiply each ingredient on the list by two. 
• To scale a recipe down (halve, third, or quarter), divide all of the ingredients by the scaling amount. For example, to halve a recipe, divide each ingredient on the list by two. 

Using a Recipe Scale Calculator

Scaling a recipe involves a lot of simple math, basically either dividing or multiplying an ingredients list. But what if you don’t want to do the math by hand? I recommend finding a trusty recipe scale calculator like this one to do the math for you! All you do is copy/paste an ingredients list into the recipe scale calculator, select your scaling amount, and presto! Your ingredients list amounts will be altered to yield the amount you want. 

Tip: Be sure to double check the final amounts in your ingredients list after using a recipe scale calculator. Sometimes you may find that a recipe written in cups (with grams in parenthesis) will only scale the cups amount and leave whatever is within the parenthesis alone. Or you may notice that if a recipe states to use “1 large egg + 1 large egg white” may only scale the first part of the ingredient and leave what follows the plus sign alone. 

How Much to Scale a Recipe 

It can be tricky to know just how much to scale a recipe if you don’t know where to start. Hopefully these tips make it simple for you: 

Scaling a Recipe Up

When you need more than a recipe yields, you’ll need to scale it up. This will mean multiplying every ingredient in the recipe list by your scaling amount. Let’s say a cake recipe yields two 8-inch layers but you need to make three 8-inch layers. In this case, you’ll want to multiply the recipe by 1.5. The math here would be:

(anticipated recipe yield) / (current recipe yield), or in this case 3/2 = 1.5 

You will need to scale the recipe by 1.5 to get the correct amount of ingredients. You can either choose the one and one half option in a recipe scale calculator after copy/pasting your ingredients list, or multiply each ingredient by 1.5. 

Here’s how this works for cupcakes. Let’s say you need to make 75 cupcakes for an event and the recipe yields 24 cupcakes. Plugging those numbers into the above equation, you’ll get your scaling amount: 

75/24 = 3.125 

This would mean that you would need to multiply each ingredient on the list by 3.125 to get exactly 75 cupcakes. In this case, you might choose to round up the scaling amount to 3.25 or 3.5 just to make the final ingredient amounts simpler. By rounding up to the nearest quarter or half number, you’d have a little more than enough batter, but in my experience it’s better to have a little more batter than not quite enough.

For buttercream, I wrote out a handy chart that shows how much buttercream you might need for different cake projects. You can use that as a starting point for your scaling! 

Scaling a Recipe Down 

When you need less than a recipe yields, you’ll need to scale it down. This will mean dividing every ingredient in the recipe list by the scaling amount. Let’s say you’re working with a recipe that yields three 6-inch cake layers but you only want to make two 6-inch cake layers. You’ll actually use the same mathematical equation to get the amount you’ll need to scale the recipe by! 

(anticipated recipe yield) / (current recipe yield), or in this case ⅔. 

You will need to scale the recipe by ⅔ to get the correct amount of ingredients. You can either choose the two thirds option in a recipe scale calculator after copy/pasting your ingredients list, or multiply each ingredient by ⅔ (or 0.66667). I know I said we’re dividing the recipe, but it takes multiplication to get there when working with some fractions and decimals. 

Here’s how this works with cupcakes. Let’s say you’re working with a recipe that yields 24 cupcakes but you only want to make 6. Plugging the numbers into the equation:

6 / 24 = ¼ or 0.25

This means you’ll need to divide each ingredient on the list by 4, or multiply each ingredient by 0.25 to make exactly 6 cupcakes. 

Again, for buttercream, I wrote out a handy chart that shows how much buttercream you might need for different cake projects that you can use as a starting point for your scaling! 

What about Eggs?

Sometimes when scaling a recipe, you may end up with an odd number of eggs. For example, if the original recipe calls for 1 large egg and you’re making ⅓ of the recipe, how do you measure out ⅓ of an egg? Here’s how: crack an egg into a bowl and whisk it up before dividing it into the amount you need. For example, if you need ⅓ of an egg and the beaten egg totals 3 Tbsp (45ml), use 1 Tbsp (15ml). If you end up with an amount like 2 ½ eggs after scaling, use two whole eggs + ½ of a beaten egg.

I know this seems like a lot of math (which I personally don’t love), but math is a big part of baking. Science and art are also big parts of baking, which is what makes it so fascinating to me! 

I hope this post helps start you on the right when scaling your recipes! Let me know if you have any questions in the comments and feel free to tag @sugarandsparrowco on Instagram to show me your cake projects! I love to see what you create.

The post How to Scale a Cake Recipe Up or Down appeared first on Sugar & Sparrow.

How to Convert My Layer Cake Recipes to Cupcakes

The best part about baking my layer cake recipes as cupcakes is that there’s no need to tweak the recipe at all. You’ll make the batter as-is, spoon the batter into a lined cupcake pan, and bake for a shorter amount of time – that’s it! Here are some simple rules for cupcake success with my recipes:

• Prepare your cupcake pan by placing a cupcake liner into each cavity
• Fill the cupcake liners between ½ and ⅔ full 
• Bake at 350ºF/177ºC for 15-18 minutes, or until a toothpick inserted comes out clean. 

How Many Cupcakes Will a Layer Cake Recipe Yield?

The answer to this question depends on what the layer cake recipe yields in its original form. Take a look at the baking instructions for the layer cake. If it’s written for three 6-inch layers or two 8-inch layers, the recipe will yield 24-30 cupcakes. If the recipe is written for four 6-inch layers or three 8-inch layers, the recipe will yield 34-40 cupcakes. 

Here are a few examples of recipes that will yield 24-30 cupcakes:

• Perfect Vanilla Cake
• One-Bowl Chocolate Cake
• Churro Cake
• Oreo Cookies & Cream Cake
• Strawberry Layer Cake

Here are a few examples of recipes that will yield 34-40 cupcakes:

• Rainbow Funfetti Cake
• Milk & Cereal Cake
• Favorite Matcha Cake
• Salted Caramel Apple Cake
• Toasted Marshmallow S’mores Cake

How to Scale the Recipe to Yield LESS Cupcakes

Maybe you only need a dozen or so cupcakes. Great news for you! All you have to do is scale the recipe down, which can be done with simple math or by using an online recipe scale calculator like this one. 

If the recipe originally yields three 6-inch layers or two 8-inch layers, scaling the recipe by half will yield 12-15 cupcakes. This means you’ll need to divide each ingredient in the recipe by two to get the correct amount per ingredient on the list. If you’re using an online recipe scale calculator, you’ll simply copy/paste the ingredients list into the ingredients field, then select one half (½) as your conversion factor.   

If the recipe originally yields four 6-inch layers or two 8-inch layers, you can scale the recipe by half using the instructions in the above paragraph to yield 17-20 cupcakes. You could alternatively scale the recipe by one third (⅓) to yield 11-13 cupcakes, but the math will be a little trickier, as you’ll have to divide each ingredient by 3. 

A Note About Eggs When Scaling a Recipe: Sometimes you’ll end up with an odd amount of eggs when scaling a recipe. The general rule of thumb is to crack the odd egg into a bowl and whisk it up before dividing it into the amount you need. For example, if you need ⅓ of an egg and the beaten egg totals 3 Tbsp (45ml), use 1 Tbsp (15ml). If you need 2 ½ eggs, use two whole eggs + ½ of a beaten egg. 

How to Scale the Recipe to Yield MORE Cupcakes

First, determine how many cupcakes you need total. Then divide that total number by the average amount of cupcakes a layer cake recipe yields as-is. For example, if the total cupcakes needed equals 100 and you’re working with a recipe that yields 24-30 cupcakes (or on average, 27 cupcakes), you’ll need about 4x the recipe (100/27 = 3.7) to yield 100 cupcakes. 

After determining the amount you need to scale the recipe, multiply each ingredient by that amount. In the above example, you would multiply each ingredient by 4 to get 4x the recipe. 

What About Fillings and Frostings? 

You can absolutely still make the same fillings and frostings for the cupcakes as you would for the layer cake! This way, you’ll essentially have cute little single-serve versions. This S’mores Cupcakes recipe explains how to fill cupcakes, but if the layer cake recipe uses the same buttercream for filling and frosting, I’d recommend skipping the filling of the cupcakes and simply piping the buttercream on top. That will give you the perfect ratio of frosting to cupcake. 

Find all of my layer cake recipes to practice with here + enjoy all of my already-converted cupcake recipes here.  

I hope all of this info helps with your next batch of cupcakes! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create! 

The post How to Bake My Layer Cake Recipes as Cupcakes appeared first on Sugar & Sparrow.

The other day I had an epiphany while I was perusing the aisles at Trader Joe’s. I stumbled upon their selection of freeze dried fruits and when I saw the raspberries I knew I had to try them in a buttercream recipe. The results? Absolutely flawless flavor, not too sweet (like when you use raspberry jam or preserves), not watery (like when you use fresh raspberries), and so easy to work with!

What are Freeze Dried Raspberries?

The process of freeze drying simply removes the moisture from the raspberries while keeping them packed with flavor. They’re perfect for baking in your favorite scone recipe, throwing into pancake batter, or in this case, grinding into a fine powder with a food processor and tossing into a buttercream recipe. And just look at the color! 

I’ve used this raspberry buttercream recipe to fill and frost cakes, decorate cupcakes, and have even gotten a bit crazy and mixed it with vanilla buttercream to make a flavor ombre as a cake finish. It pipes like a dream and is so easy to work with. A great pairing for pretty much any cake flavor you could think of!  

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Freeze-Dried Raspberry Buttercream

A light, balanced raspberry buttercream that’s packed with flavor. The perfect addition to any cake! 

Prep Time 15 minutes

Total Time 15 minutes

Servings 3 cups

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt

Instructions

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
• Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Just bring back to room temperature and re-mix with your mixer! 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Here’s how I’ve used this raspberry buttercream in the past:

As a filling and frosting in my raspberry chocolate cake recipe. So delicious!

As a filling for my matcha cake recipe. It would also pair perfectly with a chocolate, vanilla, or lemon cake.

What will you do with your raspberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!

The post Freeze Dried Raspberry Buttercream Recipe appeared first on Sugar & Sparrow.

After my fair share of sunken cake layers, I took to researching why exactly a cake recipe (even one you’ve had success with in the past!) would deflate in the center. Without further ado, here are the top 9 reasons I could gather: 

1: Your Baking Powder is Expired

Baking powder is one of the ingredients that gives your cake a beautiful rise. Unlike baking soda, which pretty much lasts forever, baking powder will expire between 6 months and one year. It’s especially sensitive to humidity and moisture, so to preserve it for as long as possible, you need to ensure it’s well stored in a cool, dry pantry.   

I always write the date that I open a new can of baking powder on the lid just to remember how long I have until it expires. If you’re not sure how long it’s been, you can test your baking powder by adding ½ teaspoon into a cup and adding ¼ cup of boiling water. If it bubbles up immediately, it’s still good. If not, it’s important that you get a new tin before baking a cake recipe. Sadly, expired baking powder won’t allow for the chemical reaction that a cake needs to rise. 

2: Too Much Leavening Agent 

If there’s too much baking powder or baking soda in a cake recipe, it can cause your cake to rise too rapidly, then sink shortly thereafter. The amount really depends on the other ingredients of the recipe.

A general rule of thumb for the amount of leavening agent in a cake recipe is one teaspoon of baking powder and/or ¼ teaspoon of baking soda per cup of flour. There are exceptions to this for sure, as not all cake recipes have both leavening agents. Some cake recipes that are ultra acidic (like a lemon cake) will require less baking powder to rise because the acidity of lemons cancels it out. See? So much science. 

3: Over-Creaming the Butter and Sugar 

The process of creaming the butter and sugar in a cake recipe is super important to the rise (or fall) of the cake. The majority of gas bubbles are created in the creaming process, and those are responsible for creating both texture and rise. A good rule of thumb is to cream the butter and sugar at a moderate speed for 2-3 minutes. Any more than that and you can end up either losing those precious gas bubbles or creating so many that the cake will rise too quickly and then sink immediately thereafter. 

I tested this theory with my vanilla cake recipe and creamed the mixture for a little bit longer (four minutes) and it’s true – any more than 2-3 minutes, or any higher power on your mixer than medium, will whip too much air into the mixture and cause your cake to fall in the oven. Be sure to follow the recipe exactly when it comes to creaming the butter and sugar, and if you’re ever curious about the time it takes for this to occur (because sometimes recipes don’t specify a time), just cream the room temperature butter with the sugar for 2-3 minutes on medium and you should be good to go. It should be “light and fluffy” after that amount of time, which looks like this: 

4: Your Butter is Too Soft 

Baking involves quite a bit of patience, and bringing the butter to room temperature is no exception. But what exactly is “room temperature”? According to the internet, perfectly room temperature butter will be 68ºF, which means it’ll be a little soft when you press into it, but not so soft that it’s easy to indent with your finger or on the verge of melting. 

If your environment is especially hot, you need to keep an eye on your butter and make sure you don’t leave it out too long before starting on the cake batter. And on the flipside, attempting to soften your butter in the microwave often results in too-soft butter. Regardless of how you ended up with butter that is over-softened, creaming it with the sugar will result in air bubbles that are frothy, hence destroying your chances of a light and fluffy rise. 

5: Over-Beating the Batter 

The process of mixing up cake batter requires beating in just the right amount of air. The air that you beat in is partly responsible for the rise in your cake, and if you beat in too much, your cake will rise too rapidly in the oven and then sink. Over-beating will also overdevelop the gluten in the batter, which will make the texture of your cake more dense. This common problem typically happens at the end of a cake recipe, when you’re adding in the final dry and wet ingredients. 

At the end of most of my cake recipes, I have the mixer on low and add all of the dry ingredients at once and wait until they just start to come together before adding all of the liquid at once. I specify to wait no more than fifteen seconds after adding the liquid, and this is specifically to make sure the batter doesn’t get overmixed. Each cake recipe will require a different process, but just know that the longer you mix the final batter, the more problematic air you’re whipping into it.  

6: Your Oven is Too Hot 

Have you ever checked your internal oven temperature? Sometimes your oven display will read one temperature, while the actual temperature is different. If an oven is too hot, it can cause the cake to rise too rapidly and thus, sink in the remainder of the baking process.

Typically, the resulting cake will have over-baked edges and will be runny in the middle. If you’re ever concerned about your oven temperature, you can purchase a thermometer to place inside your oven to ensure that it’s the right temp. 

7: Opening the Oven Door Prematurely 

I know it can be tempting to want to see what’s going on inside of the oven, but if you open the door during the baking process it lets too much air escape, even if it’s just for a second.

So as to not disturb the oven environment, you can just flip on the oven light to see your cake through the glass and be sure to only open the oven door after the specified baking time to check for doneness. 

8: Your Ingredients Aren’t Room Temperature

It’s ultra important that all of your ingredients are room temperature before you mix up your batter.

This means that your eggs, butter, and all other dairy and liquids need to be room temperature, not any colder or warmer unless the recipe specifies otherwise.

9: It’s Just an Unreliable Recipe 

There are TONS of cake recipes on the internet, and surprise, not all of them are written properly or go through extensive testing. Some common reasons why cakes sink are too much liquid in the recipe, an incorrect amount of leavening agent, or other ingredients with off measurements. Recipe writing requires lots of testing, and I thoroughly test all of my recipes before publishing them for the world to see, but not all bloggers have the time (or ambition) for that. 

Finding the right cake recipe for you means trying out a few to see which ones you love. As long as you follow the detailed instructions and spend a little time comparing, I’m sure you’ll end up with a cake you love! 

Although it’s frustrating to end up with a sunken cake, remember that you might be able to salvage it by leveling off the cake layers. And if all else fails, you can always stress eat your cake layers (like I’ve done many a time), turn them into cake balls, or just dust yourself off and try again!

Want more Cake Basics? Head here to see all of the posts and learn the methods of caking I’ve come to love over the years. I’m cheering you on every step of the way!

The post Common Reasons Why Cakes Sink appeared first on Sugar & Sparrow.

I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking. I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special!

Making sure you use a good quality vanilla extract or paste is one of the secrets to success. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. The other secret to success? Room temperature everything. That means taking the milk and butter out and letting them come to room temperature for about a half hour to an hour before you start any mixing. 

Here’s a quick video I whipped up to show you my method for making this buttercream recipe and all my tips for success:

I’ve got more recipe videos like this one + some fun cake decorating tutorials on my YouTube channel if you want to see some more! I’m always rolling out new videos, so click the subscribe button while you’re there to ensure you never miss a new one.

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Vanilla Buttercream

A rich, flavorful vanilla buttercream that is so easy to whip up, but tastes like you made something special. 

Prep Time 20 minutes

Total Time 20 minutes

Servings 3 cups

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 3 1/2 cups (420g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2 Tbsp whole milk or heavy whipping cream, room temperature
• 1/4 tsp salt, or to taste

Instructions

• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 
• With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 
• Add vanilla, milk, and salt and mix on low for another minute until fully incorporated. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt. 

To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.  

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Tips for the best buttercream consistency

There are three types of consistency for buttercream that you need to know, and each one plays a different role in cake decorating.

Medium Consistency

This is the most versatile of all consistencies. It works perfectly as a filling between layers, crumb coating, frosting a cake (especially if you want a smooth buttercream finish), and even decorating cupcakes with simple piping tips. This buttercream recipe is medium consistency as-is, so it’s super easy to spread smoothly onto cakes. To test and make sure you’ve got a medium consistency going, you should be able to dip your rubber spatula into the buttercream and it will come out with soft peaks and spread easily when you move your finger over it.

Thin Consistency

This is the perfect consistency for painting with buttercream or writing a message on your cake. To achieve it, just add 1-2 additional teaspoons of room temperature milk to thin out the buttercream. 

Stiff Consistency

If you’re piping buttercream flowers, especially ones with petals that need to stand upright, you’ll need a stiff consistency. Add an extra 1/2 cup of powdered sugar per batch of the above recipe to achieve this. When you dip your rubber spatula into the frosting, it should come out with stiff peaks, but when you pipe with it, make sure it’s not so thick that you have to put a ton of extra pressure on the bag or clog the piping tip. If you’re running into these problems, fear not! You can tone it down by adding room temperature whole milk, 1 tsp at a time, until it’s just right.

The post Basic Vanilla Buttercream Recipe appeared first on Sugar & Sparrow.

When hunting around for the perfect kitchen scale, I realized that there were more options than I could wrap my head around. I read reviews, watched videos, and asked some friends how they liked (or disliked!) their kitchen scales before making a purchase. After all my research, I decided on this OXO kitchen scale. It’s stainless steel with a digital display, and it couldn’t be easier to use! I couldn’t be a happier baker.

The coolest things about the OXO kitchen scale is that it has a removable platform for easy cleaning, pull-out display in case you’ve got a big bowl blocking your view of the numbers, and easy-to-understand instructions for a first time user (like me!). I was able to start using it right away since it came with all the batteries I needed. If you’re in need of a good digital kitchen scale, this one comes highly recommended from not only me, but America’s Test Kitchen as well. I watched them compare this scale to a dozen others and it came out way on top.

After spending time measuring ingredients and testing things out, I’m happy to say that every single recipe on my blog now features measurements in grams and milliliters as well as cups, so you’ll never have to do a rapid Google search to figure out how much an ingredient weighs in grams ever again. I’ll add the metric measurements to every recipe I create from here on out. I hope this makes your baking sessions with my recipes easier than ever!

Disclaimer: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Using these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!

The post Baking With The Metric System: My New OXO Kitchen Scale appeared first on Sugar & Sparrow.

To spare you from such a common cake-tastrophe as this, allow me to tell you about my method for preparing cake pans that I’ve found to work every time, no matter the recipe. I’ve tried the whole grease-and-flour deal, but honestly, I feel like every time I prepare my pans that way the cake edges end up baking inward and away from the pan, making the sides look crooked. Since I like a nice, straight edge on my cakes, here’s what I do:

You will need:

• Cake pans
• Baker’s Joy (preferred) or another type of baking spray, like Pam
• Wax paper
• Pencil
• Scissors
• Cake batter of choice
• Paring knife
• Two plates or cardboard cake circles  

Step 1: Make Some Wax Paper Circles

Placing your cake pan over a clean sheet of wax paper, use a pencil to trace the edge. Cut out your circle and you’ll have a perfectly-sized barrier for the bottom of your cake pan.

Step 2: Spray

Over a sink, spray the sides of your cake pan so they’re lightly coated.

Baker’s Joy is my favorite, but you can use canola oil, Pam, or any sort of oil/spray designed for greasing a cake pan.

Step 3: Assemble

After your sides are sprayed, place your wax paper circle on the bottom of the cake pan before pouring your batter in. Depending on the recipe, I usually fill my cake pans ⅔ of the way full to ensure a nice, tall layer that doesn’t overflow during the baking process.

Step 4: Release

After you’ve baked your cake and confirmed that it’s thoroughly baked by inserting a toothpick into the center, remove it from the oven and let it cool in the pan for about five minutes. Using a paring knife, gently wedge between the cake and the side of the cake pan and carve around, making sure you don’t puncture the sides of the cake.

Place something flat, like a plate or a cardboard cake circle, over the top of the cake and flip the whole pan so that it’s upside down. Make sure you’re wearing oven mits so you don’t burn your fingers on the pan!

Gently slide the pan away from the upside-down cake layer. Place another plate or cardboard cake circle on the bottom of the cake layer and flip it upright. From here, continue to cool the cake until it’s room temperature before torting, frosting, or whatever you’d like to do next!

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