Cakes By Sam – Cabot, AR: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (501) 988-2400 to check today's hours. Know the hours? Send them to us.

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2401 W Highway 89, Cabot, AR 72023

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Address2401 W Highway 89, Cabot, AR 72023

Phone(501) 988-2400

StyleCake shop

CountyPulaski County

Time zoneCentral Time

From city center5.6 mi west

About Cakes By Sam

Cakes By Sam is a cake shop at 2401 W Highway 89, roughly 5.6 mi from downtown Cabot, heading west.

Our Cabot directory counts 8 bakeries in total — about one per 3,447 people living in the city. If you want to compare, Root & Rise Farm Stand sits 3.3 mi from here.

Opening hours for Cakes By Sam are not verified in our data. A quick call to (501) 988-2400 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

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

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.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.

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.