My journey into cake artistry began with what was quite possibly the worst cake I’ve ever made.
In 2016, a friend asked if I would make a birthday cake for her daughter. I eagerly purchased all the ingredients and supplies, excited to create something beautiful. Then, in true Arizona fashion, my air conditioning went out in the middle of summer. I spent hours trying to decorate a cake while buttercream literally melted in my hands. The final result was far from what I had envisioned.
But somewhere in that disaster, something clicked.

I realized I loved the challenge. I loved the creativity. Most of all, I discovered that the artistic side of me, something that had always been a huge part of who I am, could be expressed through sugar, butter, and cake.
The very next morning, I told my husband I was quitting my corporate job and enrolling in pastry school. To say he was surprised would be an understatement, but he supported me every step of the way.
I attended night classes while nannying full-time, learning the foundations of pastry arts, food safety, baking science, and recipe development. Rather than accumulating years of student debt, I focused on gaining the knowledge and skills needed to begin building a career in the industry.

From there, I had the incredible opportunity to continue my education through hands-on training with some of the most respected pastry chefs, including renowned chocolatier, Amaury Guichon.
Over the years, I've learned that cake artistry is both beautiful and demanding. It is an industry that leaves very little room for error, where even the smallest detail can impact the final result. That challenge is exactly what continues to inspire me.

Today, nearly a decade later, every cake and dessert I create reflects the same passion that began with that first cake, an unwavering commitment to craftsmanship, creativity, and creating unforgettable moments for my clients.

hello. I'm candis.

the passion behind  the artistry