Sweet Stems JA blooms with cupcake bouquets
Published:Thursday | July 10, 2025 | 12:06 AMKrysta Anderson/Staff Reporter
It’s one thing to enjoy the look and smell of flowers, but what if you could taste them too? When baker Jody-Ann Marriott learnt that her mother had never received a bouquet, she decided to change that. Not with traditional blooms, but with something far more indulgent. That heartfelt gesture blossomed into Sweet Stems JA, a luxury floral concept that merges the elegance of flowers with the artistry of edible design.
“I stumbled across a video on TikTok of someone making cupcake bouquets, and it completely fascinated me. I made one for my mother, and the joy it brought her sprung the tears in her eyes. That was the moment I realised this could be something really special. After I gave it to her, people began asking for their own,” Marriott told Food.
The months that followed were spent learning, practising and fine-tuning piping techniques, studying buttercream textures, and testing recipes to make sure the cupcakes reflected elegance and exquisite taste.
“Our signature flavour is vanilla. It may sound simple, but I spent months perfecting that recipe. It’s light, fluffy, and just the right amount of sweet. But I also offer rich chocolate and classic red velvet, which have quickly become customer favourites, too. I use quality ingredients and a special technique to keep the cupcakes moist. Paired with our ‘Dream Cream’ buttercream, it’s a match made in heaven. Customers love it because it’s comforting, familiar, and you can taste the love and care that goes into every bite,” Marriott explained.
Requesting between 48 to 72 hours of notice when it comes to orders, the baker highlighted that the behind-the-scenes process is a mixture of collaboration and taking creative liberties. “Everything is handcrafted, so I take pride in never rushing the process. For larger or more complex orders, even more time may be needed. Some clients come with very specific colours or themes. And others will just say, ‘I trust you’,” she shared.
She also takes the time to understand the purpose behind the gift: who it’s for, what the message is. From there, she offers suggestions and guides her customers on the best style and size. “It’s a collaborative process,” she said, adding, “I love being part of these special moments, whether it’s a birthday, anniversary, or a simple way of showing, ‘I’m thinking of you’.”
With no fancy equipment or big kitchen, Marriott, much like her ‘boucakes’, starts every gateaux element from scratch. From baking technique to packaging and marketing on her own, she learnt how to conquer the challenge of sourcing quality ingredients locally. “Consistency is key. I believe in taking things one step at a time. I’ve learned to be resourceful, to ask for help when needed, and to stay focused on my why,” she said.
Since embarking on her professional journey in January of this year, the response has been overwhelmingly positive. “People are constantly amazed when they discover that the flowers are cupcakes. They love the detail, the artistry, but most importantly, they love how it makes them feel, whether they’re giving or receiving. I’ve had customers cry, smile, and hug me just from seeing their bouquet; that kind of emotional connection is priceless,” Marriott told Food.
The best part about her job is seeing someone’s face light up when they receive something she has made with her hands. Baking, she says, isn’t just a business; it’s a form of healing. “It gave me back my sense of purpose when I felt lost. I wasn’t able to finish college. I faced setbacks that could have easily broken me. But through baking, I found a way to turn my pain into something beautiful and meaningful. That’s why I keep going,” she said.
She recalled one ‘boucake’ order that stood out the most, “There was one bouquet I made for a customer whose mother was recovering from surgery. She wanted something uplifting but meaningful. I made a soft pastel bouquet with roses and peonies, and when I delivered it, the reaction was just so emotional. Her mom held it close and said, ‘I’ve never gotten flowers this beautiful before, and I can eat them too?’ That stuck with me. Moments like those remind me why I started,” Marriott shared.