The Cinnamon Club

20/10/2026

Three cakes from our kitchen this weekend 🍰

🍯 Caramel & honeycomb: a soft sponge with a glossy caramel drip, crunchy honeycomb chocolate, toasted pecans, fresh strawberries and sweet dried orange.

🥕 Carrot cake: warm spice and a moist crumb, layered with silky white chocolate cream cheese frosting and topped with granadilla and strawberries.

🫐 Blueberry: a blueberry compote swirled through the frosting, finished with passion fruit, strawberries and light, crisp meringues.

Which one would you pick? 1, 2 or 3?

Baked to order in Blouberg. Order through the link in our bio, or send us a message on WhatsApp.

15/10/2026

Flavour of the week, no contest. 🫐🍋

This one has been leaving the kitchen nonstop: lemon sponge, jammy blueberries, our cream cheese frosting, a blueberry compote drip, then dried citrus, rosemary and edible flowers on top. It’s even been the star of a gender reveal this week. 🤍

Every cake is baked to order and decorated by hand in Blouberg, so no two ever look the same.

Want one for the weekend? Orders are open, so book your date now. Link in bio, or WhatsApp us.

📍 Blouberg, Cape Town · Collection, and delivery on selected cakes

13/10/2026

I have a theory that my shower is a portal for cake orders. 🚿🍰

Hear me out.

Monday morning. It’s been a busy week of baking, so I’m taking things slowly. I’ve got ingredients to buy and the gym to get to.

It’s around midday, and all I need to do first is have a shower.

I’ve noticed there’s a suspiciously high chance that when I get out, my phone will be ringing with someone wanting a cake.

Sure enough, I step out, probably still wrapped in a towel, and there’s a lady on the phone. They’ve come to Cinnamon Club and want to know if I have any cakes available.

I explain that I’d love a fridge full of ready-made cakes, but it’s tricky when you never know whether the next person will want chocolate, vanilla, or something completely different. The last thing I want is beautiful cakes going to waste.

So for now, I make cakes to order, often with a quick turnaround.

Luckily, I bake from home in a residential complex. People can park in the visitors’ parking, and I can pop outside with their cake. Easy. Although it’s funny imagining someone walking into a traditional cake shop, only to discover the baker has gone for a shower. 😂

And it’s happened before. A month or two ago, on a Friday afternoon, I’d finished most of my baking and was finally taking a moment to breathe. Into the shower I went. Out I came to a phone call from someone waiting to collect their vegan cheesecake.

Apparently, my shower and cake collections have an appointment system of their own.

In 2024 and 2025, Cinnamon Club had a shop in Woodstock. I loved that chapter, but moving to a home-based bakery has given me a different kind of freedom.

A friend once told me that moving into a house would be good for my business because it would give me more room for creativity, rather than everything feeling so formal.

I think she was right. Working from home lets me experiment, play with flavours, try new ideas, and make cakes that feel like me.

I’m still figuring things out, but I’m enjoying this chapter. Even if I apparently have to schedule my showers around cake orders. 🤎

Thanks for supporting this little home-grown bakery. It means more than you know.

— Jacques, Cinnamon Club

12/10/2026

**We keep waiting for a reason to celebrate. What if the little moments ARE the reason? 🤎🍫**

A Sunday lunch with your favourite people. A birthday that deserves something special. Having friends over just because you miss them. Or making an ordinary afternoon feel a little more extraordinary.

Not every beautiful cake needs a big occasion.

Sometimes, you just want to put something incredible in the middle of the table, gather your favourite people around it, and enjoy the moment. ✨

Meet our **Dark Chocolate + Hazelnut Mousse Cake** — rich chocolate sponge, velvety dark chocolate and hazelnut butter mousse, finished with handmade Ferrero Rocher and all the little details that make it feel special.

Decadent, handcrafted, and made to be shared. 🍰

Because the best part of a beautiful cake isn't just the first bite. It's the people gathered around it.

**Make your next gathering a little sweeter. 🤎**

Send us a message to order yours!

📍 Cape Town collection and delivery available.

08/10/2026

Most carrot cakes are… fine. 😏

And there’s absolutely nothing wrong with fine.

But when I’m making cakes for Cinnamon Club, I always want to push things a little further.

I love the cosy, nostalgic feeling of a really good carrot cake — warm spices, that beautiful sweetness, something that feels like home. 🥕✨

But I wanted to give it a little more depth.

So this one became Carrot Cardamom Cheesecake.
A beautifully spiced carrot cake base, layered with rich, creamy cheesecake and that subtle, fragrant warmth of cardamom. Then comes the fun part… 🍊🌸🍓

Fresh strawberries, citrus, edible flowers, little sprigs of thyme and all those slightly wild details that make a Cinnamon Club cake feel like more than just dessert.

It’s familiar, but unexpected.
Comforting, but a little bit fancy.

And probably my favourite kind of cake to make — the kind where you recognise the flavours, but they don't taste quite like you expected them to. 🤍

I think cake should be allowed to have a bit of personality.

A little colour.
A little mess.
A little drama.
A lot of flavour. 🌿

So, meet the Carrot Cardamom Cheesecake — one of the cakes currently coming out of the Cinnamon Club kitchen in Cape Town.

And yes… I’m very tempted to keep this one for myself. 😂

Available to order via Cinnamon Club.
DM us if you’d like one for your table. 💌🍰

07/10/2026

Most South Africans have never actually tasted real frangipane. I hadn't either, until French baking pulled me into a complete rabbit hole. 🥐

Almond flour, butter, eggs — whisked into something rich and almost custard-like. The second I tasted it properly made, I knew it had to exist here.

So I built this: a buttery almond frangipane base, topped with a white chocolate cheesecake, finished with toasted almond flakes. My favourite version runs raspberries through the middle to cut the richness. 🫐

Here's what one customer said after trying it:

"Initially I thought it's slightly overpriced. My opinion changed immediately. It looked amazing, the taste was unlike anything I've ever had." — Shaun, who bought it for his wife's birthday (she's a cheesecake snob, apparently. She loved it.)

This specific cake is sitting on a 100% 5-star rating from every review it's gotten.

This isn't on most menus in South Africa. If you've never had real frangipane, this is where you start — and I only bake these in limited batches, so if you want one this week, order today.

06/10/2026

This morning felt like a scene out of Grey's Anatomy — except my job wasn't surgery, it was logistics. 😅

A doctor ordered a birthday cake for a colleague at a hospital. Only issue — the birthday person was on leave. Not there. Driver arriving in 30 minutes, no one lined up to receive the cake.

I get a nurse's number. Call her — no answer, understandably, she's in the middle of a hospital shift. Minutes ticking. I get a second number. This one picks up. I explain who I am, where the cake's from, who it's for — enough detail that I'm not just some stranger cold-calling asking for a favour. She's Afrikaans, I'm Afrikaans, we understand each other in about two sentences. Without hesitation, she walks across the entire hospital premises to go collect a cake that isn't even hers. 🙏

(Nurse one did reply about 15 minutes later — lovely about it too, just caught at a busy moment. By then nurse two was already on her way.)

There's a specific kind of satisfaction in pulling something like that together under pressure — bekwaamheid, as we'd say in Afrikaans. Competence. Knowing you can navigate a tricky situation and still land it for your customer. 💪

That cake is sitting in the hospital's fridges right now, waiting for a birthday surprise later today. And I'm still on a high from figuring it out in time.

To the doctors and their assistants. The lawyers and their paralegals. Everyone who shows up for someone else so a surprise can actually happen — thank you. None of this works without people like that nurse this morning. 🎂

05/10/2026

I used to think chilli chocolate cake was a gimmick. Then I made it properly. 🌶️

The mistake most people make: the chilli hits you immediately and just fights the chocolate the whole way through. Or it's so weak you can't even taste it.

I wanted something different — a completely normal, rich dark chocolate cheesecake on the first bite. Then a few seconds after you swallow, the heat shows up at the back of your throat. 🍫

That's the actual experience. Not chilli AND chocolate competing — chocolate first, chilli after.

Took a few failed batches to get that timing right. Chocolate shards and almond on top for texture, so there's something to bite between the heat. 🌿

This is the version that finally works.

If you've never had chilli chocolate done properly — now's the time. 👇

03/10/2026

Cream cheese frosting, done properly. 🧈✨

Smooth, slightly tangy, never overly sweet — the way frosting should actually taste.

Today's version: white chocolate and Biscoff folded through the base, bringing in that caramelised, melt-in biscuit flavour alongside the tang of the cream cheese.

It's rich without being heavy. Sweet without overwhelming the cake underneath. Balanced, the way a good frosting should be.

This is the only frosting I make — because once it's right, there's really no need for anything else. 🍰

Order here → https://bit.ly/49emsvP

The Cinnamon Club specialises in creating memorable birthday and anniversary cakes We love adding nature to our cakes

01/10/2026

I baked my first ever cake in December 2020. First time really using that oven properly. 😅

By February 2021, Cinnamon Club was a real thing.

Extended family's reaction? Confusion more than anything. "Wait — cakes? Since when?" 🤔

6 years in now. The only thing that's changed is I know exactly what I'm doing — and just as importantly, what I'm not taking on.

Learning to say no was the real upgrade. Not the recipes, not the equipment — the boundaries. 🍫

This is where that's landed: a dark chocolate Oreo cheesecake, passionfruit and white chocolate on top, made right here in my own backyard setup. No studio, no team, no outside help. Just me, doing exactly what I set out to do.

If you want a slice of six years of figuring it out → https://bit.ly/49emsvP