Eucalypt Cake Artistry – Tonawanda, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (716) 344-4596 to check today's hours. Know the hours? Send them to us.

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38 Niagara St, Tonawanda, NY 14150

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Address38 Niagara St, Tonawanda, NY 14150

Phone(716) 344-4596

StyleCake shop

CountyErie County

Time zoneEastern Time

From city center2.7 mi north

About Eucalypt Cake Artistry

Set at 38 Niagara St (14150), Eucalypt Cake Artistry is a cake shop about 2.7 mi north of central Tonawanda.

Our Tonawanda directory counts 14 bakeries in total, which works out to one bakery per 5,101 residents. The closest neighbour on our map is Sprinkles Bakeshop & Cafe, 0.2 mi away.

Hours were not published with this listing. Most cake shops in Tonawanda open in the early morning, but phoning (716) 344-4596 first is a good idea.

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

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.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.

Frostings & finishes

Swiss meringue buttercreamSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
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.