I DO Wedding Cakes – Morgan Hill, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (408) 776-9890 to check today's hours. Know the hours? Send them to us.

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380 Tennant Ave #2, Morgan Hill, CA 95037

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Address380 Tennant Ave #2, Morgan Hill, CA 95037

Phone(408) 776-9890

StyleCake shop

CountySanta Clara County

Time zonePacific Time

From city center0.7 mi southeast

About I DO Wedding Cakes

Set at 380 Tennant Ave #2 (95037), I DO Wedding Cakes is a cake shop about 0.7 mi southeast of central Morgan Hill.

Our Morgan Hill directory counts 14 bakeries in total, roughly one for every 3,282 residents. Nearest alternative: Daily Bagel Cafe at 614 Tennant Sta, 0.1 mi away.

Opening hours for I DO Wedding Cakes are not verified in our data. A quick call to (408) 776-9890 before you go saves a wasted trip, especially on holidays.

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

Semi-naked finishThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.
American buttercreamWhipped butter and powdered sugar frosting, sweet and fluffy, easy to tint and pipe into borders, rosettes and lettering.
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.