Irasema Pereda Cakes – Eagle Pass, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (830) 872-1110 to check today's hours. Know the hours? Send them to us.

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989 Rio Rd, Eagle Pass, TX 78852

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Address989 Rio Rd, Eagle Pass, TX 78852

Phone(830) 872-1110

StyleCake shop

CountyMaverick County

Time zoneCentral Time

From city center1.3 mi north

About Irasema Pereda Cakes

Set at 989 Rio Rd (78852), Irasema Pereda Cakes is a cake shop about 1.3 mi north of central Eagle Pass.

Eagle Pass has 11 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,615 residents. If you want to compare, Panaderia Olivares sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Irasema Pereda Cakes yet, so calling ahead at (830) 872-1110 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

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

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.
Dark chocolate ganacheMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.

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.