Pure Sweets By MJ, LLC

Military sheet cakes

Military Sheet Cakes 🇺🇸⚓ Custom-designed sheet cakes perfect for retirements, promotions, command events, birthdays, deployments, and military celebrations. Sizes Available * 1/4 Sheet Cake — serves up to 50 guests * 1/2 Sheet Cake — serves up to 100 guests * Full Sheet Cake — serves up to 300 guests Each cake includes: * Up to 2 cake flavors * Custom American Flag design * Personalized name banner * Military-inspired detailing tailored to your event Mini “Cover Cakes” are also available for $75 each — perfect for intimate celebrations, dessert tables, or matching companion cakes.

Starting at $150.00

click for description

Buttercream 1 Tier Cakes (15-35 Servings)

**NON FONDANT CAKES** Our Most Popular Cake Flavors are Whipped Vanilla Tres Leches Triple Strawberry Red Velvet Lemon Chiffon Funfetti Marble Double Chocolate ~Client requested Flavors are also available~ Custom Cake Care Tips 1. Storage • Refrigeration: • If your cake contains perishable fillings or frostings (such as cream cheese, fresh fruits, or custards), store it in the refrigerator. Use a cake box or airtight container to prevent it from absorbing other odors. • Buttercream and fondant cakes can generally be kept at room temperature in a cool, dry place, provided the room is not too hot (ideally under 75°F or 24°C). • Avoiding Humidity and Heat: • Keep the cake away from direct sunlight, heat sources, and humid environments, as these can cause melting or condensation, especially on fondant or buttercream cakes. • Duration: • For best taste and freshness, consume the cake within 2-3 days. If stored properly, some cakes can last up to 5 days. 2. Freezing • Short-Term Freezing: • If you need to freeze a custom cake, it’s best to wrap it tightly in plastic wrap and then place it in an airtight container or wrap it again in aluminum foil. This helps prevent freezer burn and preserves moisture. • Cakes can typically be frozen for up to 1 month for optimal quality. • Thawing: • To thaw, transfer the cake from the freezer to the refrigerator and let it defrost slowly overnight. Bring it to room temperature about 1-2 hours before serving to restore its texture and flavor. 3. Serving • Temperature: • For the best flavor and texture, let refrigerated cakes sit at room temperature for about 30 minutes to 1 hour before serving. Cakes with buttercream or fondant will have a softer, more pleasant texture at room temperature. • Slicing: • Use a sharp knife to cut the cake, dipping it in hot water and wiping it dry between slices to ensure clean cuts. • For tiered or stacked cakes, start slicing from the bottom layer, and use cake boards or dowels as guides to maintain structure. 4. Transporting • Secure the Cake: • If transporting the cake, ensure it’s placed on a flat, level surface. Use a non-slip mat or towel to prevent it from sliding around during transit. • Temperature Control: • Transport the cake in a cool, air-conditioned vehicle. Avoid leaving the cake in a hot car or in direct sunlight, as this can cause the frosting to melt or the structure to weaken. 5. Presentation • Display: • Set up the cake on a sturdy, flat surface, such as a cake stand or table. Make sure it’s in a location that is cool and away from direct heat or sunlight. • Decorations: • If your cake comes with separate decorative items (such as fresh flowers, figurines, or toppers), place them on the cake just before serving to ensure they remain fresh and intact. 6. Handling • Fragility: • Custom cakes, especially those with intricate designs or tall tiers, can be delicate. Handle them with care, and use proper tools (like cake lifters or spatulas) when moving them. • Support Structures: • Tiered cakes often have support structures such as dowels or cake boards. Be cautious when slicing and serving to avoid these supports. 7. Allergens and Ingredients •Clearly communicate the ingredients used in the cake, especially if there are common allergens like nuts, gluten, dairy, or eggs.

$125.00

click for description

Custom Cupcakes

Our Most Popular Cake Flavors are Whipped Vanilla Tres Leches Triple Strawberry Red Velvet Lemon Chiffon Funfetti Marble Double Chocolate ~Client requested Flavors are also available~ Storing Cupcakes 1. Room Temperature Storage: • If the cupcakes don’t have perishable frosting (like cream cheese or fresh fruit), they can be stored at room temperature. • Use an airtight container to protect the cupcakes from drying out and absorbing other odors. • Store in a cool, dry place away from direct sunlight. 2. Refrigeration: • Cupcakes with perishable frosting or fillings should be stored in the refrigerator. • Place the cupcakes in an airtight container to prevent them from drying out and to protect them from absorbing other flavors from the fridge. • Allow refrigerated cupcakes to come to room temperature before serving for optimal taste and texture. 3. Avoid Stacking: • If you have multiple layers of cupcakes, place parchment or wax paper between the layers to prevent sticking and smudging. Transporting Cupcakes 1. Use a Cupcake Carrier: • Invest in a sturdy cupcake carrier designed to hold cupcakes securely in place. These carriers often have compartments to keep cupcakes from shifting during transport. 2. Cushion the Container: • If you don’t have a cupcake carrier, line the bottom of your container with a non-slip material like a silicone mat or a towel to cushion the cupcakes. 3. Keep Cool: • Transport cupcakes in a cooler bag or with ice packs if the weather is warm to prevent the frosting from melting. Serving Tips 1. Bring to Room Temperature: • For the best flavor and texture, remove cupcakes from the refrigerator about 30 minutes before serving to allow them to come to room temperature.

Starting at $40.00

click for description

Macarons

~ Our most Popular Macaron Flavors are Salted Caramel Vanilla Bean Strawberry Dark Chocolate Raspberry Red Velvet Oreo Strawberry Cheesecake ~Client requested flavors are available~ Macaron Care Tips 1. Storage • Refrigeration: Macarons are best stored in the refrigerator in an airtight container to maintain their texture and prevent them from absorbing other flavors. They should be placed in a single layer or with parchment paper between layers to prevent sticking. • Shelf Life: When properly refrigerated, macarons can last up to 5-7 days. Ensure they are kept away from strong-smelling foods to avoid flavor transfer. • Freezing: Macarons can be frozen for up to 1 month. Place them in an airtight container, separating layers with parchment paper. Thaw them in the refrigerator for a few hours before serving to maintain their texture. 2. Serving • Temperature: For the best taste and texture, remove macarons from the refrigerator about 30 minutes before serving to allow them to reach room temperature. • Presentation: Macarons can be served as is or arranged on a decorative plate or tiered stand. Consider pairing them with tea, coffee, or a light sparkling wine for a delightful experience. 3. Handling • Delicacy: Macarons are fragile and can crack easily. Handle them with care, avoiding squeezing or pressing them too hard. • Transport: When transporting macarons, use a sturdy, airtight container and keep them in a cool environment. Avoid leaving them in direct sunlight or a hot car, as this can affect their texture and appearance. 4. Allergens and Ingredients • Inform Guests: If serving to others, inform them about common allergens in macarons, such as almonds, dairy, and eggs.

$35.00

click for description

Custom Mini Dessert Boxes

Indulge in our fully customizable Mini Dessert Box! This delectable assortment includes a mini cake, moist cupcakes, and luscious chocolate-covered strawberries, available in classic flavors like red velvet, strawberry, vanilla, and chocolate and magnificent handcrafted macarons. Custom flavors can be created to match your unique preferences. For an extra special touch, alcohol infusions are also available upon request (subject to availability). Perfect for celebrations, gifting, or satisfying your sweet tooth in style!

Starting at $45.00

click for description

Mini Cakes

Elevate your celebrations with our custom mini heart cakes and unique burn-away cakes! Perfect for special occasions, these handcrafted delights can be fully personalized to suit your theme, with flavor options including red velvet, strawberry, vanilla, chocolate, and more. Add an extra layer of surprise with alcohol infusions or a creative burn-away design for a one-of-a-kind dessert experience. Fully customizable and made to impress!

Starting at $60.00

click for description

Custom Cakes/ Sheetcakes (5-25 Servings)

Our Most Popular Cake Flavors are Whipped Vanilla Tres Leches Triple Strawberry Red Velvet Lemon Chiffon Funfetti Marble Double Chocolate ~Client requested Flavors are also available~ Custom Cake Care Tips 1. Storage • Refrigeration: • If your cake contains perishable fillings or frostings (such as cream cheese, fresh fruits, or custards), store it in the refrigerator. Use a cake box or airtight container to prevent it from absorbing other odors. • Buttercream and fondant cakes can generally be kept at room temperature in a cool, dry place, provided the room is not too hot (ideally under 75°F or 24°C). • Avoiding Humidity and Heat: • Keep the cake away from direct sunlight, heat sources, and humid environments, as these can cause melting or condensation, especially on fondant or buttercream cakes. • Duration: • For best taste and freshness, consume the cake within 2-3 days. If stored properly, some cakes can last up to 5 days. 2. Freezing • Short-Term Freezing: • If you need to freeze a custom cake, it’s best to wrap it tightly in plastic wrap and then place it in an airtight container or wrap it again in aluminum foil. This helps prevent freezer burn and preserves moisture. • Cakes can typically be frozen for up to 1 month for optimal quality. • Thawing: • To thaw, transfer the cake from the freezer to the refrigerator and let it defrost slowly overnight. Bring it to room temperature about 1-2 hours before serving to restore its texture and flavor. 3. Serving • Temperature: • For the best flavor and texture, let refrigerated cakes sit at room temperature for about 30 minutes to 1 hour before serving. Cakes with buttercream or fondant will have a softer, more pleasant texture at room temperature. • Slicing: • Use a sharp knife to cut the cake, dipping it in hot water and wiping it dry between slices to ensure clean cuts. • For tiered or stacked cakes, start slicing from the bottom layer, and use cake boards or dowels as guides to maintain structure. 4. Transporting • Secure the Cake: • If transporting the cake, ensure it’s placed on a flat, level surface. Use a non-slip mat or towel to prevent it from sliding around during transit. • Temperature Control: • Transport the cake in a cool, air-conditioned vehicle. Avoid leaving the cake in a hot car or in direct sunlight, as this can cause the frosting to melt or the structure to weaken. 5. Presentation • Display: • Set up the cake on a sturdy, flat surface, such as a cake stand or table. Make sure it’s in a location that is cool and away from direct heat or sunlight. • Decorations: • If your cake comes with separate decorative items (such as fresh flowers, figurines, or toppers), place them on the cake just before serving to ensure they remain fresh and intact. 6. Handling • Fragility: • Custom cakes, especially those with intricate designs or tall tiers, can be delicate. Handle them with care, and use proper tools (like cake lifters or spatulas) when moving them. • Support Structures: • Tiered cakes often have support structures such as dowels or cake boards. Be cautious when slicing and serving to avoid these supports. 7. Allergens and Ingredients •Clearly communicate the ingredients used in the cake, especially if there are common allergens like nuts, gluten, dairy, or eggs.

Starting at $150.00

click for description

Custom Cakes (30-55 Servings)

Our Most Popular Cake Flavors are Whipped Vanilla Tres Leches Triple Strawberry Red Velvet Lemon Chiffon Funfetti Marble Double Chocolate ~Client requested Flavors are also available~ Custom Cake Care Tips 1. Storage • Refrigeration: • If your cake contains perishable fillings or frostings (such as cream cheese, fresh fruits, or custards), store it in the refrigerator. Use a cake box or airtight container to prevent it from absorbing other odors. • Buttercream and fondant cakes can generally be kept at room temperature in a cool, dry place, provided the room is not too hot (ideally under 75°F or 24°C). • Avoiding Humidity and Heat: • Keep the cake away from direct sunlight, heat sources, and humid environments, as these can cause melting or condensation, especially on fondant or buttercream cakes. • Duration: • For best taste and freshness, consume the cake within 2-3 days. If stored properly, some cakes can last up to 5 days. 2. Freezing • Short-Term Freezing: • If you need to freeze a custom cake, it’s best to wrap it tightly in plastic wrap and then place it in an airtight container or wrap it again in aluminum foil. This helps prevent freezer burn and preserves moisture. • Cakes can typically be frozen for up to 1 month for optimal quality. • Thawing: • To thaw, transfer the cake from the freezer to the refrigerator and let it defrost slowly overnight. Bring it to room temperature about 1-2 hours before serving to restore its texture and flavor. 3. Serving • Temperature: • For the best flavor and texture, let refrigerated cakes sit at room temperature for about 30 minutes to 1 hour before serving. Cakes with buttercream or fondant will have a softer, more pleasant texture at room temperature. • Slicing: • Use a sharp knife to cut the cake, dipping it in hot water and wiping it dry between slices to ensure clean cuts. • For tiered or stacked cakes, start slicing from the bottom layer, and use cake boards or dowels as guides to maintain structure. 4. Transporting • Secure the Cake: • If transporting the cake, ensure it’s placed on a flat, level surface. Use a non-slip mat or towel to prevent it from sliding around during transit. • Temperature Control: • Transport the cake in a cool, air-conditioned vehicle. Avoid leaving the cake in a hot car or in direct sunlight, as this can cause the frosting to melt or the structure to weaken. 5. Presentation • Display: • Set up the cake on a sturdy, flat surface, such as a cake stand or table. Make sure it’s in a location that is cool and away from direct heat or sunlight. • Decorations: • If your cake comes with separate decorative items (such as fresh flowers, figurines, or toppers), place them on the cake just before serving to ensure they remain fresh and intact. 6. Handling • Fragility: • Custom cakes, especially those with intricate designs or tall tiers, can be delicate. Handle them with care, and use proper tools (like cake lifters or spatulas) when moving them. • Support Structures: • Tiered cakes often have support structures such as dowels or cake boards. Be cautious when slicing and serving to avoid these supports. 7. Allergens and Ingredients • Inform Guests: • Clearly communicate the ingredients used in the cake, especially if there are common allergens like nuts, gluten, dairy, or eggs. Consider providing alternative options for guests with dietary restrictions.

Starting at $250.00

click for description

Custom Cakes (55-200 Servings/up to 3 Tiers)

Our Most Popular Cake Flavors are Whipped Vanilla Tres Leches Triple Strawberry Red Velvet Lemon Chiffon Funfetti Marble Double Chocolate ~Client requested Flavors are also available~ Custom Cake Care Tips 1. Storage • Refrigeration: • If your cake contains perishable fillings or frostings (such as cream cheese, fresh fruits, or custards), store it in the refrigerator. Use a cake box or airtight container to prevent it from absorbing other odors. • Buttercream and fondant cakes can generally be kept at room temperature in a cool, dry place, provided the room is not too hot (ideally under 75°F or 24°C). • Avoiding Humidity and Heat: • Keep the cake away from direct sunlight, heat sources, and humid environments, as these can cause melting or condensation, especially on fondant or buttercream cakes. • Duration: • For best taste and freshness, consume the cake within 2-3 days. If stored properly, some cakes can last up to 5 days. 2. Freezing • Short-Term Freezing: • If you need to freeze a custom cake, it’s best to wrap it tightly in plastic wrap and then place it in an airtight container or wrap it again in aluminum foil. This helps prevent freezer burn and preserves moisture. • Cakes can typically be frozen for up to 1 month for optimal quality. • Thawing: • To thaw, transfer the cake from the freezer to the refrigerator and let it defrost slowly overnight. Bring it to room temperature about 1-2 hours before serving to restore its texture and flavor. 3. Serving • Temperature: • For the best flavor and texture, let refrigerated cakes sit at room temperature for about 30 minutes to 1 hour before serving. Cakes with buttercream or fondant will have a softer, more pleasant texture at room temperature. • Slicing: • Use a sharp knife to cut the cake, dipping it in hot water and wiping it dry between slices to ensure clean cuts. • For tiered or stacked cakes, start slicing from the bottom layer, and use cake boards or dowels as guides to maintain structure. 4. Transporting • Secure the Cake: • If transporting the cake, ensure it’s placed on a flat, level surface. Use a non-slip mat or towel to prevent it from sliding around during transit. • Temperature Control: • Transport the cake in a cool, air-conditioned vehicle. Avoid leaving the cake in a hot car or in direct sunlight, as this can cause the frosting to melt or the structure to weaken. 5. Presentation • Display: • Set up the cake on a sturdy, flat surface, such as a cake stand or table. Make sure it’s in a location that is cool and away from direct heat or sunlight. • Decorations: • If your cake comes with separate decorative items (such as fresh flowers, figurines, or toppers), place them on the cake just before serving to ensure they remain fresh and intact. 6. Handling • Fragility: • Custom cakes, especially those with intricate designs or tall tiers, can be delicate. Handle them with care, and use proper tools (like cake lifters or spatulas) when moving them. • Support Structures: • Tiered cakes often have support structures such as dowels or cake boards. Be cautious when slicing and serving to avoid these supports. 7. Allergens and Ingredients • Inform Guests: • Clearly communicate the ingredients used in the cake, especially if there are common allergens like nuts, gluten, dairy, or eggs. Consider providing alternative options for guests with dietary restrictions.

Starting at $350.00

click for description