Frost My Cake – Brea, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (714) 990-2577 to check today's hours. Know the hours? Send them to us.

Tap for directions

518 E Imperial Hwy, Brea, CA 92821

Google Maps Apple Maps Waze Bing Maps

Address518 E Imperial Hwy, Brea, CA 92821

Phone(714) 990-2577

StyleCake shop

CountyOrange County

Time zonePacific Time

About Frost My Cake

Frost My Cake is a cake shop at 518 E Imperial Hwy, right in the middle of Brea.

It is one of 17 bakeries and sweet shops we list in Brea, which works out to one bakery per 2,814 residents. If you want to compare, Hapa Cupcakes sits less than 0.1 mi from here.

Hours were not published with this listing. Most cake shops in Brea open in the early morning, but phoning (714) 990-2577 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

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.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.

Fillings

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.
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.

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.