Sumosa's Cakery – Conover, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (704) 274-0465 to check today's hours. Know the hours? Send them to us.

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128 1st St W, Conover, NC 28613

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Address128 1st St W, Conover, NC 28613

Phone(704) 274-0465

StyleCake shop

CountyCatawba County

Time zoneEastern Time

About Sumosa's Cakery

Sumosa's Cakery serves Conover from 128 1st St W, right in the middle of Conover.

It is one of 4 bakeries and sweet shops we list in Conover — about one per 2,190 people living in the city. If you want to compare, The Chocolate Possum sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Sumosa's Cakery yet, so calling ahead at (704) 274-0465 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
Fresh strawberries & creamSliced ripe strawberries set into whipped cream between layers, juicy and light; best for cakes served within a day of pickup.

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.