Cup Crazed Cakery – Fort Mill, SC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (803) 396-7372 to check today's hours. Know the hours? Send them to us.

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2390 Highway 160 W, Fort Mill, SC 29708

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Address2390 Highway 160 W, Fort Mill, SC 29708

Phone(803) 396-7372

StyleCake shop

CountyYork County

Time zoneEastern Time

From city center3.1 mi northwest

About Cup Crazed Cakery

Cup Crazed Cakery serves Fort Mill from 2390 Highway 160 W, about 3.1 mi northwest of central Fort Mill.

It is one of 22 bakeries and sweet shops we list in Fort Mill — about one per 1,647 people living in the city. The closest neighbour on our map is Crumbl Cookies, 0.2 mi away.

Opening hours for Cup Crazed Cakery are not verified in our data. A quick call to (803) 396-7372 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

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

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.