Specialty Cakes and Cupcakes for all Occasions

~ Birthdays, Baby Showers, Weddings, Holidays.....

Everyone can eat cake now!

Nut and Peanut free, Egg free, Dairy free, Soy free cakes upon request...

Everything we make is unique

One of a kind treats...

3D and 2D Cakes

Cakes, Cupcakes, Cookies

Saturday, March 26, 2016

April Announcement

To all my supporters,

After a few months of reflection, I have decided to downsize Sandy's Sweets substantially.  Currently I feel the need to use my time and energy in other parts of my life.  Life only gives me 24 hours a day and I want to do everything I am committed to do with all my heart in it.

I've shared with you in many occasions that Sandy's Sweets grew from a plan God had for me to serve the community.  For that reason, I have put my heart and soul into each of your cakes.  Right now, I am convinced God is calling me to let go of this for a season and to focus on other ways to serve the community.  It's not an easy thing to let go of, but just as He has been so faithful in the past, I know He will be in the future.

So for 2016 - 2017 I will only be taking wedding (or large party) inquiries and deciding on whether I am able to take those orders on a case to case basis.

I will keep this website and the facebook page running as I know many of you enjoy it.  I would love to hear from you and how Sandy's Sweets has been able to make your day or someone you love's day!

I know this will disappoint some of you and I wished I had someone I could recommend you to go to - but I don't know anyone yet.  If I do, I will surely let you know!

Thank you again for all your support.  I can honestly say I can remember every cake I've made, every sleepless night I've had, every tear I've dropped, every smile I've seen, every piece of cake I've tasted and every moment of blessing I have been able to give to others and every blessing I have received through these cakes ... and you!

I pray you continue to live life to the fullest.  

Taste and see that God is good. 

 Life can be sweet when we choose to make a difference!!!



Tuesday, December 1, 2015


Dear friends,

Thank you so much for all your continued support throughout the years.  God has used Sandy's Sweets to not only touch a lot of lives but has taught me many lessons about the the importance of serving others.

Can you believe it's been 6 years already?  Time certainly flies!  Like every November/December, I use this time to reflect and pray for direction for Sandy's Sweets and have decided to take a break from cakes for the next 3 months; after which I will only take some as I am able to.  God is taking me to focus on other areas right now.

Beginning in March 2016 I will resume taking some inquiries.  I am sure I will send you an update then.

Thank you from the bottom of my heart.  You have all been such an encouragement.


Tuesday, May 26, 2015

Marshmallow Fondant Recipe

A lot of people have asked me for my marshmallow fondant recipe.  Below you will find it.  It is definitely yummier than any of the store bought ones and though a little harder to work with (especially on big cakes) I use this recipe all the time.  Try it out!


64 large marshmallows - I use No Name Brand
2 tsp Vanilla
3 tbs Water
1 Kg Icing Sugar


1.  Take a microwavable bowl large enough to hold 64 large marshmallows.  Coat it with shortening.

2.   Coast your mixer with shortening as well.  Place about 2/4 of the icing sugar into the mixing bowl

3.  Place 64 marshmallows into the microwavable bowl.  Add vanilla and water.

4.  Place bowl into microwave at high, for 1 minute.  Take it out and take a look.  If the marshmallows are all melted, it is done.  If it is not, melt it for 10 second intervals.  Be careful.

5.  Take the hot bowl of marshmallows and pour it onto the mixer bowl using a spatula coated in shortening

6.  Using a kneading hook begin to mix at "Stir" mode.  As it begins to mix, add icing sugar

7.  Keep kneading until a ball of fondant forms.

8.  Take it out (make sure your hands have been coated with shortening) and wrap it with seran wrap.  Put it in a large ziploc bag and into an airtight container.

Ideally, let the fondant sit for 24 hrs before using.