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


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


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