The Cinnamon Club

The Cinnamon Club Crafting Conscious Cakes, Cape Town 🌲
8 Courtyard Str, West Beach 📌
Online + In Store
Delivery in Cape Town

I've been staring at a milkshake for way too long this week 😅Not drinking it — thinking about it. There's an idea that's...
09/09/2026

I've been staring at a milkshake for way too long this week 😅

Not drinking it — thinking about it. There's an idea that's been stuck in my head for a while now: what if a milkshake wasn't just a drink, but a whole dessert? Cake, cheesecake, all the textures I already love working with, built around a milkshake flavour instead of a normal cake flavour.

I've started testing it. Not ready to show you yet — but I need help picking a direction before I go further.

Two flavours I keep coming back to:

🍓 Strawberry Milkshake
☕ Coffee + Brownie

Which one do I chase first? Vote below 👇 I'm genuinely torn, so this one's up to you.

🛒 https://bit.ly/49emsvP

Salted caramel + dark chocolate hazelnut bark cheesecake. 🍫🍓This is what we made, and we're genuinely proud of it. Rich ...
08/09/2026

Salted caramel + dark chocolate hazelnut bark cheesecake. 🍫🍓

This is what we made, and we're genuinely proud of it. Rich caramel cheesecake base, finished with billowy whipped cream, fresh passionfruit, berries, and shards of dark chocolate hazelnut bark scattered across the top for that extra crunch and drama.

Creating cakes like this is honestly one of our favourite parts of what we do at Cinnamon Club — we love experimenting with new textures, new flavour combos, and new ways to make a cake look as good as it tastes. That bark especially took some trial and error to get right, but the payoff was worth it. Salty, sweet, tart, crunchy — every bite hits something different.

This is what happens when we get creative in the kitchen, and we've got a lot more where this came from.

Order yours here: https://bit.ly/3ybe5SQ

Tiered cakes used to genuinely terrify me. 😅For years I stuck to single-layer cakes because the idea of stacking, suppor...
07/09/2026

Tiered cakes used to genuinely terrify me. 😅

For years I stuck to single-layer cakes because the idea of stacking, supporting, and decorating something this size felt like it was asking for disaster. This one — hummingbird cake on the bottom, lemon blueberry up top, finished with a full flower bouquet on top — is proof I've finally gotten the hang of it.

Still naked-frosted because I love how the layers peek through. Still terrifying every single time I stack a tier. But so worth it when it comes together like this.

Would you go bold with a tiered cake for your next celebration, or keep it classic with a single tier? 👇

Order yours here: https://bit.ly/49emsvP

I have a bit of a love affair with custom orders lately. Got one over the weekend — a 23cm Lemon Poppyseed Cake, needed ...
02/09/2026

I have a bit of a love affair with custom orders lately. Got one over the weekend — a 23cm Lemon Poppyseed Cake, needed today — and I said yes straight away, even though my menu already has a few too many items because I genuinely just love making new things. 😅

Lemon doesn't get enough credit. That sweet-sour bite is fire, one of the best flavours out there for me. This morning I stood over the frosting bowl with a spoon — lemon juice, cream cheese, real salted butter, icing sugar — and just kept tasting it. Then the poppy seed hits, sharp little contrast running through both the cake and the frosting. Stop-you-mid-bite kind of good.

This one's going on the site properly, soon. 🍋

Should I make Lemon Poppyseed a permanent menu item, or keep it special-order only?

Two of the biggest, puffiest carrot loaves we've made in a while 😍Caramel glaze poured on thick, fresh figs cut right be...
01/09/2026

Two of the biggest, puffiest carrot loaves we've made in a while 😍

Caramel glaze poured on thick, fresh figs cut right before serving, dried orange and little clusters of edible flowers on top — this is one of those cakes that took longer to decorate than to bake, and I wouldn't have it any other way.

September's here and I've got space for more of these this week 🍂 If you've been thinking about ordering, now's the time — spring's picking up fast and slots don't stay open long.

Comment "LOAF" or send a message and I'll sort you out 👇

🛒 https://bit.ly/49emsvP

Last Monday of August, and it's a quiet one 😌After the busiest, most record-breaking month we've had since moving to Blo...
31/08/2026

Last Monday of August, and it's a quiet one 😌

After the busiest, most record-breaking month we've had since moving to Blouberg, today's finally a breather — nothing lined up for tomorrow... well, almost nothing.

Woke up this morning to one large chocolate cake order landing in my inbox before I'd even had coffee ☕😅 Couldn't ask for a better way to close out the month.

This Citrus Biscoff Tart felt like the right thing to make on a slow day — cinnamon, dried orange, a little of everything I love working with, made with zero rush for once 🍊🍯

Genuinely can't believe how August went. Thank you to everyone who ordered, shared, or just kept showing up for a small local bakery — you made this one to remember 🙏

More to come before the year's out 🍂 September, let's go.

🛒 https://bit.ly/49emsvP

Some cakes you build. This one, I felt my way through 🌸I don't always know exactly what a cake's going to look like when...
29/08/2026

Some cakes you build. This one, I felt my way through 🌸

I don't always know exactly what a cake's going to look like when I start — sometimes it's just an idea and a lot of instinct. This one came together piece by piece: raspberries pressed in raw 🍓, strawberries barely touched, edible flowers placed like they'd grown there 🌼, and white chocolate shards stacked until it looked like something breaking open rather than something decorated 🤍

The drip took four tries to get right 😅 Three of them weren't good enough, and I scraped them off and started again — not because anyone would've noticed, but because I would have.

That's the part people don't see when they order a cake. It's not just cake 🎂 It's the version of it I refused to settle for.

If you're after something that feels made, not manufactured — this is exactly why I do it this way 🙏

🛒 https://bit.ly/49emsvP

I still remember our first week in Blouberg — half the equipment still in boxes, figuring out a new kitchen, wondering i...
28/08/2026

I still remember our first week in Blouberg — half the equipment still in boxes, figuring out a new kitchen, wondering if the move was the right call 🌊

This month gave me the answer.

We just had our busiest month since setting up here — properly record-breaking. Orders stacked back to back, some days barely time to breathe between bakes. And through all of it, this cake happened — white chocolate shards, dried orange, granadilla, raspberries and thyme flowers, built the same way I'd build it on a quiet Tuesday, because the detail doesn't change just because we're slammed.

Moving here was a leap. This month felt like landing it.

Thank you to everyone who ordered, shared, or backed a small local bakery this month — you're the reason this story has a good chapter right now.

Made fresh here in Blouberg 🌊 Shop link below 👇

🛒 https://bit.ly/49emsvP

Cheesecake is my favourite thing to make. Full stop. Out of everything on the menu, it's the one I actually look forward...
25/08/2026

Cheesecake is my favourite thing to make. Full stop. Out of everything on the menu, it's the one I actually look forward to prepping, and it's the one I'll eat myself given the choice 🍃

This pistachio one has been on the Cinnamon Club menu for about 2-3 years now, and I still remember making it properly for the first time and just going — wow, this is next level compared to what I was making a few years before that. Especially price-wise, for how genuinely pistachio-rich this cake is. It's easy to skimp on pistachio because it's not cheap, but that's the whole point of the cake — real ground pistachio through the filling, not a shortcut version of it. It's good to keep testing yourself even on something you've made a hundred times.

So when someone orders a cheesecake, it genuinely makes my day. It's the order I'm happiest to see come through.

Would you go pistachio or are you a classic-cheesecake purist? 👇

Order this week — link in bio / https://bit.ly/49emsvP

A year ago, I wouldn't touch a wedding cake. 😬Too big. Too risky. Too much pressure to get it perfect.Fast forward 12 mo...
17/08/2026

A year ago, I wouldn't touch a wedding cake. 😬

Too big. Too risky. Too much pressure to get it perfect.

Fast forward 12 months...

Last week a lady asked for a vegan chocolate wedding cake.

My brain didn't even blink. 🍫

"Vegan AND chocolate? I can make that work."

Dark chocolate hides a multitude of sins. Ganache doesn't need to be silky-smooth-white to look incredible — it just needs to be dark, glossy, dramatic. Vegan buttercream can be a little rough round the edges and nobody would ever know.

But here's the one that still haunts me a little...

A few weeks before that — a dear customer, someone I've baked for for YEARS — asked me for a 3-tier vegan carrot cake. For her family's wedding. 💍

Same ask. Same "make it vegan." Completely different problem.

Because a carrot cake wedding cake needs to look clean. White. Flawless. And vegan buttercream just doesn't hold that kind of finish the way real butter or cream cheese does.

So I sat with it and thought — "ok, my dark chocolate trick always saves me, right?"

Wrong this time. 😅

You can't cocoa your way to a white vegan wedding cake. The exact thing that made the chocolate one easy is the exact thing that made the carrot cake impossible.

That one stung a little. I really wanted to create something for her family.

So this is the one that made it. My first ever vegan chocolate wedding cake — the one I'm holding in these photos right now. 🍰

5 years, fully self-taught, and somehow it still feels like a small milestone every time something new comes off the bench.

What do you reckon — does she look wedding-ready? 👀

🛒 Shop here: https://bit.ly/446cv3I

Friday night, 9pm. An order comes in for a cake needed Saturday. 😅 I say yes, because that's just how it goes.Saturday m...
15/08/2026

Friday night, 9pm. An order comes in for a cake needed Saturday. 😅 I say yes, because that's just how it goes.

Saturday morning, the count is already sitting at 17 cakes in 48 hours. 🎂🎂🎂 Six made yesterday. Ten more today. One late Friday add-on squeezed in between. And here's the part people don't realise — it's just me. 🙋‍♂️ One person, one kitchen, no team standing behind me making this happen.

Somewhere in the middle of all that, this week turned into the weirdest, most wonderful run of special requests I've had in a while:

🥕 A carrot cake (the one pictured) that's sugar-free, gluten-free AND dairy-free — made with pure olive oil only, nothing hiding in it.

🐾 Then, just minutes before writing this, a customer collected a cake that was two stories in one — a human vanilla layer on the bottom, and on top, a 100% peanut butter, carrot and egg layer... for their dog. 🐶 Two birthdays, one cake.

🌾 An erythritol carrot loaf, quietly baking away today.

🍓 A 3-layer strawberry cake that isn't even on the website — you had to know to ask.

🚫 A sulphur-dioxide-free vegan carrot cake cheesecake, because even "vegan" has layers of exceptions to work around.

🍫 And tomorrow, the one I've been looking forward to all week: a vegan dark chocolate 2-tier cake.

Summer's just switching on, and the orders are already showing it. Wouldn't trade this chaos for anything. 🔥

Browse Here - https://bit.ly/49emsvP

This flavour combo has been quietly one of the most popular things on the menu for 2 years 😅My rule when I'm building a ...
13/08/2026

This flavour combo has been quietly one of the most popular things on the menu for 2 years 😅

My rule when I'm building a new cake: minimum 3 elements that actually earn their place — not just flavour for the sake of it. White chocolate, Biscoff, coffee. Each one pulling its own weight, none of them just sitting there for decoration 🤎

This 15cm version is what happens when I go back and test it again — see if it still holds up, still surprises me, still worth the spot on the menu ☕

Two years later… still does.

🍂 Dried orange, thyme, rosemary, edible blooms
☕ White choc + Biscoff + coffee sponge
🎂 15cm, feeds 6-8
✨ Tested, proven, still on the menu for a reason

Would you have guessed this combo before reading the ingredients? 👀

Order here 🔗 https://bit.ly/49emsvP

This one doesn't need much of an introduction. 🤍Our Oreo Cheesecake — creamy vanilla cheesecake filling on a proper Oreo...
12/08/2026

This one doesn't need much of an introduction. 🤍

Our Oreo Cheesecake — creamy vanilla cheesecake filling on a proper Oreo biscuit base, finished with a dark chocolate and salted caramel topping that drips exactly the way it should.

Topped with whole Oreos, white chocolate chunks, fresh mint and edible blooms. 🌸🍫

That cross section tells the whole story. Rich, creamy, indulgent — every layer earning its place.

The kind of cake that goes quiet at the table. You know the one — where everyone stops talking and just eats. 😄

Available to order this week.

👉 https://bit.ly/49emsvP

📍 Collection from Blouberg or delivery across Cape Town 🤍

That chocolate decoration didn't come easy. 🍫For the longest time I thought chocolate shards could only be made with dar...
11/08/2026

That chocolate decoration didn't come easy. 🍫

For the longest time I thought chocolate shards could only be made with dark chocolate. And dark chocolate at R99 a bar meant I used it sparingly — almost reluctantly. It felt like a luxury decoration rather than a staple.

Then I started experimenting.

Turns out milk chocolate works just as beautifully — you just need to temper it correctly. The technique is the same. The result is just as stunning. And the cost? Significantly more sustainable for a small bakery running tight margins. 😄

I won't pretend the learning curve was smooth. There were batches that bloomed. Batches that cracked wrong. Batches that just looked... off.

But now — after enough failed attempts to have a good laugh about — I can consistently produce chocolate shards that I'm genuinely proud of. 🤍

They catch the light. They add height and drama to a cake. And they cost a fraction of what they used to.

Six years of baking teaches you that the best discoveries usually come from necessity — not creativity. Sometimes you just have to run out of the expensive option to find a better one. 😄

👉 https://bit.ly/49emsvP

📍 Blouberg, Cape Town

Small but mighty. 🤍Our mini Caramel Cheesecake — a nutty biscuit base, silky smooth caramel filling, topped with fresh g...
05/08/2026

Small but mighty. 🤍

Our mini Caramel Cheesecake — a nutty biscuit base, silky smooth caramel filling, topped with fresh guava, toasted meringue kisses, edible blooms and dark chocolate. 🍑🌸

Everything a full-sized cheesecake delivers, in a perfectly portioned individual serving.

The kind of thing that makes people reach for seconds before they've finished the first. 😄

Available to order this week.

👉 https://bit.ly/49emsvP

📍 Collection from Blouberg or delivery across Cape Town 🤍

Address

8 The Courtyard Street
Cape Town
7441

Opening Hours

Monday 08:00 - 18:00
Tuesday 08:00 - 18:00
Wednesday 08:00 - 18:00
Thursday 08:00 - 18:00
Friday 08:00 - 18:00
Saturday 08:00 - 18:00
Sunday 08:00 - 18:00

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