12.17.2009

Babies, Babies and More Babies!

I know so many people who are expecting...and it seems more and more announce theirs every day! My grandmother swears it's because we're at war. She says it happens every time the country is fighting and that it's always more boys! Who knows if that's true or not, but I do know that baby showers are some of my favorite projects and this past weekend was no different!

Cirque du Bebe
My inspiration for this piece was bold colors and circus animals- french style! The father-to-be is from France and even proposed to the mother-to-be in Paris!! So, what better way to celebrate their upcoming bundle of joy than with the perfect french experience!! I worked with a fantastic event coordinator, Tyler Harnish with Ta Da Events by Ty here in Myrtle Beach, who came up with this fantastic theme and the pictures speak for themselves! This two tiered vanilla cake with chocolate ganache filling was covered in buttercream with marshmallow fondant details. The toppers were made from rice crispy treats and are also covered with the fondant.

"The cake is all gone! We loved it! And the rice crispy treat animals were sooo yummy!" A.M. Florence, SC


Sweet Peas in a Pod
This cake/cupcake combo was for a funky little Architect named Emily and her twin boys! I was given the color scheme and free reign on the rest...the mini cake was vanilla bean flavored and covered in buttercream with marshmallow fondant details, including the handmade pod and peas topper. There were four different flavors of cupcakes which were all iced in buttercream and dusted with chocolate sprinkles. To finish off the party, each guest took home their very own little pea- a cake pop dipped in green white chocolate to match the topper.

"ADORABLE!!! Thanks, again!" L.P Myrtle Beach, SC




I had a ball with both of these cakes...they were both unconventional and unique! Just the way I like it!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com

12.14.2009

Birthday Fun

The weekend of December 11th was absolutely crazy busy for me! From baby showers to Christmas parties, my treats flooded the beach! Among those events, I also had two very special birthday cakes...

30th Birthday Bash
My dear friend, Lindsey hit a milestone this past week by leaving her 20's and entering into the 30's...and her family threw her a wonderful party in celebration! Although she did not know all of the plans, she was allowed some say so in her cake. We emailed back and forth for weeks trying to decide on color, design and flavor! This is what we came up with...a 6 inch square Strawberry Cake with fresh Strawberry Preserve filling, 9 inch round Butter Cake with Milk Chocolate Ganache filling and a 10 inch square Pound Cake with Lemon Curd filling. The entire cake was covered in buttercream with fondant details. I must say that it turned out spectacular! Best of all, she LOVED IT!

"Thanks for your awesome, talented, super-delicious, yummy goodness that you made for me!! :) You are the BEST!!" L.P. Myrtle Beach, SC

John Deere 2nd Birthday

The second birthday cake was for the cutest 2 year old boy I know, Mr. Blake! His theme was tractors, so I incorporated cow print, bandannas and hay to make a festive little treat! Marble cake was covered in Marshmallow Fondant and buttercream hay. It looked so good, the birthday boy couldn't wait and had to take a bite out of it the moment he saw it!


"Jade- the cake was Awesome! Thank you so much!" M.R. Aynor, SC

I had a great time with both of these cakes! A big thank you goes out the the two families that included me in their special day!

Jade Cahoon

Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com

12.03.2009

Gingerbread Christmas Cookies


If Christmas had a scent, gingerbread would be it!! There's nothing better in this world than walking into a home with warm spices, orange essence and molasses floating in the air! Baking cookies on Christmas Eve has been a long family tradition that I plan to carry on with my new family...and the perfect recipe follows: (Makes about 6 dozen.)

  • 1 1/2 sticks lightly salted butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 1 orange, zested
  • 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground dry ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup dark molasses
  • 1 lemon, juiced

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.


Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. Bake until brown around the edges, 8 to 10 minutes. Cool on a wire rack.


Now you are ready to decorate using just about anything your heart desires...from royal icing to fondant...from sprinkles and edible pearls to just about every candy! The fun part is making a unique cookie even Santa himself would enjoy!


I hope you enjoy this recipe as much as my family has! Orders may also be placed up until December 22nd for homemade cookies delivered to your door!


Jade Cahoon

Sweet Street Designer Cakes and Cupcakes

Place orders at sweetstreetsc@aol.com

11.19.2009

Latest Cakes

The past two weeks have been crazy busy for me...and it's mostly due to the fact that I just started the Twilight series. I could not put it down, so every minute of free time between orders was spent on the couch with a 500+ page book in my hand. It took me about 10 days, but all 4 have been read and enjoyed...now I can get back to my real life! Haha! I have missed writing...

Despite my indulgence in a vampire story, I did take a few breaks for my job! :) Here are my latest creations:


This cake was for the sweet Maddie. She was turning 5 and begged her mom for a Barbie themed party. It was alternating chocolate and vanilla cake covered in vanilla buttercream with marshmallow fondant details. Maddie absolutely loved it...and that made my day!


A shower for Mrs. Liz and her baby boy, Maddix, featured this cake of alternating chocolate and vanilla cake with vanilla buttercream and marshmallow fondant. The baby feet and diaper were made out of rice crispy treats and covered in fondant as well. The mom-to-be flipped when she saw the cake and all of her guests "Oooo" over it!


This happy little cake was for Miss Masha who was celebrating her 10th birthday at a local zoo. It was done in chocolate, vanilla and banana cake and covered in marshmallow fondant. The monkeys and palm trees were handmade of chocolate marshmallow fondant and the bananas were hand sculpted as well. Each monkey held a different pose and the top one held a banner saying "Happy Birthday Masha." All of the kids jumped for joy when they saw this cake and could not wait to dive in...they all asked if they could each eat a monkey! They didn't believe it was all sugar.

Between making these three absolutely fun cakes and being consumed by a fantastical story, I have had an amazing couple of weeks! Thanks for sharing in my job that I love so much!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com

10.26.2009

Busy Weekend Past, II

I think this past week/weekend was the second busiest I've been since April! I am so thankful to have the greatest clients and enjoyed every second of each of these sweets...

First, I made cupcakes for a Halloween themed BUNCO meeting. I just joined this group and had an absolute blast playing with and getting to know all the ladies!! Four flavors and different decoration made the dessert not only tasty, but super cute as well! All of the decor was edible.


Second was my husband's birthday and although I usually make him a chocolate peanut butter cake, I decided this year to do something a little different. As you all know I recently added Cake Truffles to my menu of yummy treats...so, I wanted to practice with them a little more. I made chocolate cake balls filled with peanut butter frosting and covered them in milk chocolate and Reese's Pieces (my hubby's favorite). He thought they were the best things I've ever made him...so he didn't miss that cake at all! :)


Third, I had a 20th birthday cake and cupcakes due. The client decided on a chocolate cake with caramel and toasted pecan filling for the cake and a dozen of my Black & White cupcakes. I used my homemade Marshmallow fondant to cover the cake and ran with a zebra print theme. I am in love with bows, especially for a birthday, so I finished the cake and cupcakes in handmade blue fondant bows. The client, as well as the birthday girl loved it all!


Next was a girl cow cake. This was for a 3rd birthday party at Chic-Fil-A! The birthday girl wanted confetti cake filled with pink buttercream and a hair bow to match her's. I also added edible pearls and earrings to accent the "girlie" theme. I found out later that the birthday girl ended up becoming ill and they had to cancel the party at the last minute...but she still got a piece of birthday cake! Hopefully, that made her feel a little better!


And lastly, I had an order for cake truffles. My client wanted a array of flavors for thier dinner party, but did not care which. So, I made White Vanilla Bean, Marble, Chocolate Covered Strawberry and Raspberry.


After all of that, I needed a vacation!! :) So, my family went on a camping trip...

I enjoyed my busy week...almost as much as I enjoyed relaxing in the mountains with the in-laws! Thanks again to all of my clients. Without you I wouldn't be able to do what I love!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
sweetstreetsc@aol.com

10.19.2009

Fall Cupcakes

I have been so immersed in the new Cake Truffles, I have been neglecting my Gourmet Cupcakes! Here are the latest:

Fall Owl
Vanilla bean cake filled with butterscotch cream and topped with vanilla buttercream, candy and nuts.


Caramel Apple
Apple spice cake topped with caramel and toasted pecans.


Pumpkin
Spicy pumpkin cake filled and topped with cream cheese frosting.


Pumpkin Patch
Dark chocolate cake filled with fresh orange marmalade and topped with vanilla buttercream and a handmade candy pumpkin.



I've been working on some new flavors, as well!

Raspberry Pear
Cranberry Pumpkin

As I perfect these two flavors, recipes and pictures will be added!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com

9.29.2009

Cake Sketch Computer Software

So, I am an HUGE fan of the Food Network Cake Challenges and even watch the re-runs! Haha...I learn something new every time I watch these amazing cake artists perform. I have wondered, though, how they get these wonderful cartoon versions of the cake drawn out before the cake is even started- and the research began!

As I'm looking through hundreds of websites promising this and that, I finally fell upon one that seemed legit! I waited on pins and needles for almost a week to get it in the mail...then it came and I think I played with it for 6 hours straight the first night! I was surprised at how user friendly it was, as well as how easy it could be to make great looking cartoon sketches! Here are a few examples:





I am very happy with it and think it will be an asset to my business! I've already used it for several cakes and my clients loved being able to see their special occasion cakes before the big day! And the best part- it's completely complimentary to all of my clients!!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Set up a tasting at sweetstreetsc@aol.com

9.28.2009

Busy Weekend Past

This last weekend was completely non-stop for me here in South Carolina! Between weddings, birthdays and cupcake orders, my kitchen was pumping out the sweets! Here's a little look at what I've been up to lately:

First, I had a birthday cake due on Friday. This was a rather small and fairly easy cake-but SO super cute! It was a chocolate on chocolate cake for Miss Amelia...her 7th birthday party was Saturday morning. She loves sprinkles and the color purple, so I incorporated both of those elements in her birthday cake. Also, for an added surprise, I filled between the layers with purple frosting instead of chocolate!


"Thanks for the great cake! It was delicious!!! Amelia loved it...all of the girls wanted the pc [piece] with the most sprinkles! It was a hit with everyone." B.M., Myrtle Beach, SC via Facebook

Next, I had a wedding cake due at 2 on Saturday. This was for the Blue's wedding in Florence, SC. The groom got in contact with me only a few weeks ago for information on my wedding cakes and wondered if I could do a cake from the TLC show "Cake Boss." After sending me a picture of what his bride wanted, I made a game plan. This chocolate and pound cake cake was covered in marshmallow fondant designed in a quilted pattern and edible silver pearls. Because I would prefer not copying another's creation exactly, I always put my little spin on it! This is my interpretation of the Boss' cake- I think it turned out beautiful!


"Our cake was beautiful and tasted amazing too! Thanks so much Jade you did an amazing job!" S.B. Florence, SC via Myspace


Last, but certainly not least, I had a cupcake wedding at 4! I have been conversing back and forth with the new Mrs. Hicks for months before we finally decided to go with 120 cupcakes and a small 2-tier cake for her "cabin on the lake" themed wedding. Her colors were ivory, chocolate brown and a splash of tiffany blue. I hand made the candy wafers sticking out of vanilla and chocolate cupcakes and piped different scrolls and the couple's monogram on them. As a request from the groom, they also went with my Smore's cupcake: a moist chocolate cake filled with marshmallow cream and topped with chocolate frosting and a homemade smore's. Although I never would have thought about using this cupcake for a wedding, it not only went perfectly with the whole cabin theme, but it also looked beautiful amongst the other cakes! Topping the cupcake stand was an ivory cake with chocolate brown scroll design and an "H" in the center.



"Hey girl! Just wanted to let u know that the cupcakes and cake were absolutely amazing!!!! U will DEF be recommended to everyoneee I know and we will most definitely be using you again!! :) thanks so much girl!!!" C.H., Florence, SC via Facebook

It was a challenging weekend, but so rewarding! The three cakes and all the cupcakes turned out just as I wanted and most importantly, my clients were very pleased! That's what I call a successful weekend!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes

9.15.2009

Using Marshmallow Fondant


Throughout the few years I've decorated cakes, I have tried many frosting recipes and techniques for designing the perfect cake. When I had the bakery, I was so busy I never took the time to make my own fondant and just used Satin Ice. Although easy and convenient, buying rolled fon
dant had it's downfalls as well. Most important to THIS chef is the basically non-existent flavor of store bought fondant. The chewy confection adds nothing to the cake itself, which is a disappointment since I like to layer flavors for the most delicious end result.

I have heard of Marshmallow or M&M fondant, which is a homemade version made of marshmallows and powder sugar, but had honestly not thought about it much until recently. A bride asked if that was something I offered and if so, she would absolutely want that for her cake. So, the research began! I was surprised by the low number of ingredients and shocked by how easy it really was to make myself! The recipe I use is at whatscookingamerica.net
.
Not only does the flavor wow me and the making process a cinch, but it is also incredible easy to work with! Just like rolled fondant from the store, this homemade version rolls out nicely and lays on the cake perfectly! I will never go back to bought fondant...Marshmallow fondant is now my go-to and what's even better- it's super cost effective! Here are the first cakes I covered with my hand made fondant:


Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com







8.11.2009

Special Occasion Cake Menu

Hello!

Although cupcakes hold a special place in my heart, they are not all I do! I enjoy designing round, square and rectangle cakes for special occasions as well! [Interested in a Wedding Cake? Click HERE!] The collection of flavors I offer in CAKE is as follows:



2 or 3 Layer
Charleston Style Pound
This recipe was my great-grandmother's recipe and has been in my family for five generations. It's a dense, but super moist sour cream pound cake that has accents of vanilla and lemon. This is available in a traditional bunt style with an icing drizzle or done in layers. Tart Lemon Zest, Toasty Almond and Milk Chocolate are the available variations. The original recipe is what I use most for wedding cakes.

Classic Vanilla Bean
A super light cake made with high grade pure vanilla extract.

Rich Butter
A decadent cake where 100% all real, unsalted butter is used to create the perfect compliment to chocolate frosting.

Chocolate Fudge

A moist cake made of only the highest grade dark and milk chocolate.

Chocolate Orange Zest
Chocolate fudge cake baked with real orange juice and zest.

Red Velvet
This red cocoa cake is one of my most popular flavors!

Italian Cream
A moist coconut and pecan cake, usually iced with cream cheese frosting.

Banana Walnut
Made with fresh bananas and toasted walnuts.

Coconut
Another of my great-grandmother's recipes! It's a true old fashion cake made with fresh coconut.

Carrot
This cake is full with fresh carrot and pineapple.

Apple Spice
A spicy cake baked with fresh green apple chunks.

Lemon
Made with real lemon juice and zest.


Frosting
Vanilla Buttercream * Chocolate * Almond * Marshmallow * Chocolate Hazelnut * Cream Cheese * Ganache * Marshmallow Fondant

Filling
Raspberry * Strawberry * Pineapple Apricot * Lemon Curd * Chocolate Hazelnut * Coffee or Mocha* Caramel * Ganache (White, Milk or Dark Chocolate) * Cream Cheese (Vanilla, Chocolate, Lemon, Cookies&Cream, Toasted Coconut, Pineapple, Strawberry or Blueberry)


Most of these can be made into sheet cakes or stacked, as well. All flavors can be interchanged and decoration options are abundant!















Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com








8.10.2009

Weddings, Birthdays, Showers

Calling ALL CUPCAKERS~

I know you know that every occasion is more fun with GOURMET CUPCAKES!! But what about elegant!?! Well, since I've had a custom cupcake stand made, cupcakes are much more than just fun!

I got in touch with a wonderful glass company here in eastern South Carolina and they were able to construct a stand that can hold any where from two dozen all the way up to 300 cupcakes! With their interchangeable thick-cut glass tiers, having a stand that accommodates your personal needs is now easier than ever!

Take a look:


























What's so great about this stand is there's 10 full inches between each tier. That means the topping and decoration possibilities are endless. (There's no more worries about fit!!) Not to mention, the center silver steaks can also be covered with just about anything to match your event's theme! I'm super excited to use this more and more!

Fellow Cupcaker,

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place orders at sweetstreetsc@aol.com

8.07.2009

Welcome Note

WELCOME!!!

This is Sweet Street's first blog! The only thing I know to do is introduce myself and tell you a little about my products and services!

After attending the culinary program at Horry Georgetown Technical College, I opened a small bakery/cafĂ© in Little River, SC called Bakery Boutique. There, I fell in love with creating and decorating special occasion cakes and cupcakes for weddings, birthdays, showers and even the simple “Girl’s Night.” Unfortunately, I had to close its doors due to complications with my pregnancy. Luckily, everything turned out to be fine and am now the proud mom of a healthy and beautiful baby boy. There is nothing more rewarding than becoming a mom and I have been blessed to find the best of both worlds!

My company, Sweet Street Designer Cakes and Cupcakes was founded soon after the birth of my son because I needed an outlet for my creativity. I use only the best quality and freshest ingredients found in our area. Many of my recipes were taught by my great-grandmother and are still done in the same old fashion way! I have truly set the bar on flavor by using real butter, fresh whole milk and cream, ripe fruit and pure extracts. I am a perfectionist and it shows in my work. From simple pearls to intricate lace designs, each cake is personalized just for my client and their event. Sweet Street’s creations truly are homemade with a gourmet flair!


Weddings

Wedding cakes are among my favorite projects! I use the Charleston-style pound cake, which has been a family favorite for four generations and are priced per slice or per person. Delivery is also available and strongly suggested. I can only guarantee a perfect cake when it's delivered and set up myself. I transport each tier separately, stack and put on all finishing touches on site. Wedding cakes should also be booked as far in advance as possible because I dedicate my weekend to only one wedding.

Showers, Birthdays and other Special Occasions

All special occasion cakes and cupcakes are available in various flavors, shapes, decoration options and are also priced per person. Delivery, set-up and stand rental is available, as well as party favors.

Favors and Toppers

Many brides are choosing a sweet favor for their guests, as well. My cookies include Chocolate Chunk, White Chocolate Chunk, White Chocolate Cranberry, Chocolate Walnut, Toffee, Peanut Butter, Sugar and Spice, Linzer and Decorated Sugar. Iced and decorated Fudge Brownies are another treat that can be incorporated into your wedding day.
Iced and decorated sugar cookies are the perfect way to give a personalized thanks to your guests celebrating such a special day with you and yours. An array of shapes and decorations are available, including monogramming and stacked wedding cake cookies.
Packaging for these items include a clear bag tied with your choice of ribbon.
Cupcakes can also be great way to say "Thank You" to your guests! With our cupcake wrappers and individual cupcake boxes, your favors will rise above all others!


Handcrafted fondant bows and other toppers, as well as chocolate molded shapes and monograms are a beautiful way to compliment any cake or cupcake!

Cupcakes

I absolutely adore cupcakes and offer over 80 flavors. Each are made by hand with the freshest ingredients and fun & funky toppings. Seasonal flavors are also available. These are the PERFECT treats for any birthday, office party, wedding or even a "just because!" With cupcakes, everyday can be a celebration!

Care Instructions for Cakes and Cupcakes

I use the best quality and freshest ingredients found in the area and do not add any preservatives to my creations. Because of this, I encourages the consumption of each cake on the day it’s purchased.
If that is not possible, I suggest wrapping the box in plastic wrap so that it’s as air tight as possible and placing in the refrigerator. Sweet Street’s cakes and cupcakes are best enjoyed at room temperature, so be sure to let them come to between 68-72 degrees before eating (this could take close to an hour in some cases).
Please note that even when following these instructions, the consistency of the buttercream and ganache can be altered by refrigeration due to its butter content. That is why same-day consumption is recommended.

I'm super excited about being able to share all my thoughts, some of my tricks and even a few recipes with you! My mind is endlessly working and now I have an outlet for all these ideas!

Fellow Cupcaker,

Jade
Sweet Street Designer Cakes and Cupcakes

This is me with my wonderful husband, Heath, and our beautiful son! The support and freedom they give me to be creative means the world to me...not to mention, they are the best taste testers!! They are my reason for working out of the house...Love you both so very much!