Cut The Cake – Kissimmee, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (407) 265-2205 to check today's hours. Know the hours? Send them to us.

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#424 5770 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746

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Address#424 5770 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746

Phone(407) 265-2205

StyleCake shop

CountyOsceola County

Time zoneEastern Time

From city center4.8 mi west

About Cut The Cake

Cut The Cake is a cake shop at #424 5770 W Irlo Bronson Memorial Hwy, roughly 4.8 mi from downtown Kissimmee, heading west.

Kissimmee has 56 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,514 residents. If you want to compare, Javi Mini Donuts sits 0.4 mi from here.

Opening hours for Cut The Cake are not verified in our data. A quick call to (407) 265-2205 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

Red velvetButtermilk cake with a light cocoa note and vivid red color, traditionally layered with tangy cream cheese frosting.
Lemon chiffonAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.

Fillings

Fresh strawberries & creamSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.
Salted caramelSlow-cooked caramel with a pinch of sea salt, thick and buttery, often piped inside a buttercream dam to keep layers neat.
Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.

Frostings & finishes

Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.