Just A Sprinkle
About
Our service stands out because we strive to be the best, we can be to make sure that the products you receive are the best of the best. We make everything from scratch and customize it to your party theme. We can do anything from small events to extravagant dessert tables.
We enjoy creating a special moment for the guest of honor. We enjoy knowing that we helped create a memorable experience for them to talk about. Baking for me is not a job, its a lifestyle.
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
I tend to ask for basic information: how many people the products will be serving, any inspiration photos, flavor, any specific details that need to be incorporated to fulfill the desired look, etc.
What education and/or training do you have that relates to your work?
I have been in the restaurant industry for about 14 years. I went to college and graduated with my pastry arts degree from Macomb Community College in 2016. I am sanitation, cost control and production certified. I am currently enrolled in Madonna University for my bachelors degree in Hospitality and Tourism management
Do you have a standard pricing system for your services? If so, please share the details here.
We do offer standard pricings to make it easier to price items out.
Cupcakes:
Mini cupcakes: $10/dozen
Standard sized cupcakes: $20/dozen
*specialty flavors acquire an added cost*
Sugar Cookies:
*pricing based on size*
Petite (>2 inches): $20/dozen
Standard (3-4 inches): $25/dozen
Large (5 inches): $35/dozen
Extra Large (6 inches+): $4.25 each
Cakepops:
Standard cakepops: $25/dozen
Special shaped cakepops: $30/dozen
Chocolate covered items:
Pretzel rods: $15/dozen
Caramel pretzel rods: $20/dozen
Strawberries: $18/dozen
Oreos: $15/dozen
Marshmallows:$15/dozen
Suckers: $15/dozen
Rice Krispies: $15/dozen
Donuts: $15/dozen
Cannolis:$24/dozen
Mini cheesecakes:$30/dozen
Mini pies: $30/dozen
Dessert Bars start at $150
*100 pieces, feeds approximately 50*
2-3 choices of any of the following
Cannoli
Donuts
Cakepops
Cupcakes
Chocolate covered strawberries
Standard sized sugar cookies
Mini pies
Mini cheesecakes
Cakes: quoted based on flavor, servings needed and intricacies of design
*Basic flavors for cupcakes and cakes include:
Chocolate Vanilla
red velvet Strawberry
Lemon Spice
Marble Funfetti
Basic frostings include
Vanilla Chocolate
Almond Lemon
Strawberry Cinnamon
Cinnamon brown sugar Cream cheese.
Specialty flavors for cupcakes and cakes include:
Cookies & Cream Bananas Foster
Pumpkin Apple
Key Lime Triple Chocolate
German Chocolate Lavender
Earl Grey Strawberry Lemonade
Specialty frostings include:
Raspberry Mixed Berry
Lavender-Honey Cookies & Cream
Salted Caramel Earl Grey-Honey
Orange Blueberry
Terms and Conditions:
Cake servings are based on industry standards of 4 inch high, 1 inch wide and 2 inch deep cuts. Just a Sprinkle is not responsible for shortage of cake due to incorrect guest count or failure to industry standards.
Just a Sprinkle is not responsible for any damage done to the product caused by the caterer, guests or any other person or animal that is not employed with Just a Sprinkle.
Once the products are picked up from Just a Sprinkle, the client assumes all responsibility and liability of the condition of the cake once it leaves the possession of Just a Sprinkle.
Just a Sprinkle is a home-based bakery, the products may encounter milk, wheat, nuts, cocoa, or other allergens. While every manageable precaution is taken in the cases of known allergens, it remains the full responsibility of Client to inform guests of possible allergens. Just a Sprinkle is not an allergen-free environment. Just a Sprinkle is not responsible for any allergic reactions or any harm to any person, animal or property caused as a result of an allergic reaction to the cake(s).
The inspiration and ideas drawn in Client’s sketches are presented as representations of the products. The actual product may vary based on the designer’s creative interpretation or structural necessity of the product, while maintaining the integrity of the overall look of the product.
Due to copyright laws, the client must understand that inspiration photos from the internet (google, pinterest, etc) are inspiration photos. They will not be the exact replica of the photographs.
A 50% non-refundable deposit is due at the time of booking to secure the date. Final payment is due one(1) week prior to event. Cancellations are allowed up to 48 hours prior to event and will be refunded all money except the deposit.
Pick up from 46452 Le Grande Blvd, Macomb, Mi, 48044
Delivery is offered for wedding and big cakes for $1.50/mile fee.
***prices subject to change depending on the labor and added costs needed to fulfill the order***
How did you get started in this business?
When I was about 10 years old (2002) I watched my aunt create this wonderful first birthday cake for my cousin. It was a 3-D train on top of a sheet cake with 3-D trees and such. From there she helped teach me to create wonderful works of art.
What types of customers have you worked with?
I have worked with customers of all ages, styles, budgets, etc. I do not judge my customers and I do everything I can to help create a wonderful event.
Describe a recent event you are fond of.
I do not have any specific favorites. I put my all into every event I participate in.
What advice would you give a customer looking to hire a pro in your area of expertise?
1. Some advice I would give is to know that we do not gouge money out of you. Every dessert has it's own challenges and are priced accordingly.
Please know your budget. We do not charge an "arm and a leg" because it is illegal to sell human parts. Just because a rate is not in your budget does not make it unreasonable.
2. Come with an idea in mind and know that we do not share the same mind. We will do everything we can to replicate that pinterest photo you send us, but know that the photo from someones kitchen is not going to be exactly the same coming out of our kitchen. There are different techniques, products and hands that are being used between the two.
What questions should customers think through before talking to pros about their needs?
1. how many people do I want to serve? (2-3 small desserts per person are recommended)
2. what flavors am i going for?
3. what style of product do I want?