Gina's Cakes – Osceola, IA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (641) 414-8585 to check today's hours. Know the hours? Send them to us.

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108 E Jefferson St, Osceola, IA 50213

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Address108 E Jefferson St, Osceola, IA 50213

Phone(641) 414-8585

StyleCake shop

CountyClarke County

Time zoneCentral Time

About Gina's Cakes

Gina's Cakes is a cake shop at 108 E Jefferson St, in the heart of Osceola.

It is one of 3 bakeries and sweet shops we list in Osceola — about one per 1,862 people living in the city. The closest neighbour on our map is Keller's, less than 0.1 mi away.

Hours were not published with this listing. Most cake shops in Osceola open in the early morning, but phoning (641) 414-8585 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

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.
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.

Fillings

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.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.

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.