Virginia's Cake Supplies – New Iberia, LA: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (337) 364-6463 to check today's hours. Know the hours? Send them to us.

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4311 L Theriot Rd, New Iberia, LA 70560

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Address4311 L Theriot Rd, New Iberia, LA 70560

Phone(337) 364-6463

StyleCake shop

CountyIberia Parish

Time zoneCentral Time

From city center4.2 mi west

About Virginia's Cake Supplies

Virginia's Cake Supplies is a cake shop at 4311 L Theriot Rd, roughly 4.2 mi from downtown New Iberia, heading west.

Our New Iberia directory counts 10 bakeries in total, which works out to one bakery per 2,685 residents. If you want to compare, Cajun Glaze Donuts sits 3.6 mi from here.

Hours were not published with this listing. Most cake shops in New Iberia open in the early morning, but phoning (337) 364-6463 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

ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.

Fillings

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.
Dark chocolate ganacheMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.
Bavarian creamVanilla custard lightened with whipped cream, cool and pudding-like; pairs especially well with layers of sliced fruit.

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.