EmaJo Cakes – Roanoke, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (309) 251-7332 to check today's hours. Know the hours? Send them to us.

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105 Husseman St, Roanoke, IL 61561

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Address105 Husseman St, Roanoke, IL 61561

Phone(309) 251-7332

StyleCake shop

CountyWoodford County

Time zoneCentral Time

From city center3.3 mi south

About EmaJo Cakes

You will find EmaJo Cakes at 105 Husseman St in Roanoke, about 3.3 mi south of central Roanoke.

It is one of 2 bakeries and sweet shops we list in Roanoke — about one per 1,196 people living in the city. If you want to compare, Designer Cake Shop sits 3.3 mi from here.

Hours were not published with this listing. Most cake shops in Roanoke open in the early morning, but phoning (309) 251-7332 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

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.
Devil's food chocolateDark chocolate cake made with cocoa and hot coffee, giving a deep, slightly bittersweet flavor and a very moist, tender crumb.

Fillings

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.
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.

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.