Recent social media posts
03/06/2026
People always ask me how I make these. So I wrote it all down. 🎂
Every recipe from the Blouberg kitchen — available now on our website
R249–R499 · Instant download · Made with love 🌿
03/06/2026
People always ask me how I make my cakes. So I wrote it all down. 🎂
Our full collection of recipes — cheesecakes, chocolate cakes, comfort bakes — everything we make in the Blouberg kitchen, yours to recreate at home.
R249–R499 and instantly downloadable.
🔗 https://bit.ly/4vp9mY6
02/06/2026
A quiet return to the kitchen counter... 🕊️🍂✨
There is something so comforting about the scent of slow-toasting peanuts and warm sugar filling the morning air. Today, we felt like bringing back a deeply missed favourite to sit alongside our Something Different collection.
From today until Sunday, the Snickers Caramel Tart is back on the counter.
We begin with a crisp, pressed peanut shortbread crust, baked until beautifully golden. Inside, we pour a heavy layer of our rich, house-made dairy caramel—slowly stirred, deeply buttery, and pulled to gooey perfection.
It is all tucked away beneath a thick, silky smooth dark chocolate peanut butter ganache, finished with a rustic scatter of roasted peanuts and a delicate whisper of flaky sea salt.
It is decadent, nostalgic, and entirely unhurried.
The Details:
Availability: Open for orders from tomorrow (Wednesday) right through until Sunday.
Pricing: We’ve set them at a gentle, simple price of R375 for this limited run.
Our Hard Capping: Our kitchen ledger will close daily as soon as our specific baking slots are filled so we can focus entirely on beautiful, rustic presentation.
The counter is officially open. You can view the profile and reserve a whole bake for your table here: https://bit.ly/3PWoIEn 🤎☕️
01/06/2026
5.5 years. 3 suburbs. One dream. 🎂
It started in Welgemoed in the northern suburbs — where I actually went to primary school just 2km down the road. There was something grounding about that. Familiar streets, familiar faces, familiar energy. That's where Cinnamon Club was born — in a home kitchen, figuring it all out from scratch. 🌿
Then came Woodstock. A proper kitchen of my own, right in the heart of Cape Town. I was central, I was busy, meeting all kinds of people from all over the city. Every morning before baking I'd walk to one of my favourite stockists in Observatory just down the road — shoutout to Komati Foods, still one of the best. 🙏
Woodstock taught me a lot. But somewhere along the way the cakes got a little... standardised. The hustle has a way of doing that. 🏙️
A close friend pointed it out recently — she told me my cakes felt the most alive, the most personal, when I was baking slowly from home. She was right. 💛
Six months ago I moved to Blouberg. Something shifted. The pace slowed down. The gym is around the corner, the beach is close. It sounds simple but that kind of calm does something to your creativity. 🌊
I've been experimenting again — new flavours, new techniques, trying things I hadn't tried before. Still learning, still growing. A friend once told me you can taste when someone is at peace. I'd like to think that's true.
Anyway — if you're keen to try one, this week's drop is live 🔗 https://bit.ly/3U0IpcJ
📍 Blouberg | Delivered across Cape Town | Collection available
30/05/2026
Happy Saturday, lovely people. 🍋
This beauty came out of our little Blouberg studio fresh this morning.
Blueberry & Lemon Cake, kissed with golden caramel and dressed in fresh figs, passion fruit, pomegranate and edible flowers straight from the garden.
No two cakes are ever the same, and this one is something special.
Life is too short for ordinary cake.
Grab yours here 👉 https://bit.ly/46ZwZ02
28/05/2026
The Luckiest Friday Plan 🍋🍇✨
Every now and then, the kitchen schedule shifts. Today, it leaves behind an extra Lemon Blueberry & Pistachio Cake, freshly baked this morning and ready for collection tomorrow (Friday). ⏱️📦
(Please note: While the photo shows meringue peaks, this specific cake has no meringue on it!) 📸❌🍦
The Size: 20cm whole cake.
The Build: Zesty lemon sponge loaded with fresh blueberries, layered with creamy cream cheese icing and crushed pistachios inside. 🍋🧁
The Topping: No meringue—just our signature, abundant crown of fresh fruit and extra pistachios. ✨🌱
The Price: Usually R720, but yours for R550 today. 💸
There is only one available. 🤫
WhatsApp Jacques on 074 834 3479 right now to secure it for tomorrow's collection! 📥🛒
28/05/2026
The Texture of Golden Hour 🍯🍂
There is something incredibly grounding about a dessert that looks like it was harvested straight from an autumn orchard. It’s that perfect balance of high-end ex*****on and wild, un-fussy abundance—no stiff edges, just pure, textural drama. 🥀✨
The kitchen focus today: The Salted Caramel & Honeycomb Cheesecake. 🍯🍰
We start with a deeply textured, buttery biscuit crumb base, topped with an ultra-creamy, smooth caramel cheesecake centre that has just enough flaky sea salt to cut through the sweetness. 🌊🍮
But the absolute showstopper is the crown. 👑 We’ve layered it with sharp, towering peaks of glossy meringue, jagged shards of golden, house-made honeycomb, and rich chocolate chunks. The whole thing is woven together with fresh, jammy sliced figs, a slow drizzle of caramel, and delicate purple botanical blooms for that signature, intentional chaos. 🌾🍇🌸
It’s rich, it’s dramatic, and it’s completely stripped of any commercial coldness. Just honest, high-end indulgence crafted entirely by hand. 🥂
The calendar is officially open, but the kitchen spots always vanish fast. ⏱️ Skip the ordinary and secure your weekend centerpiece before the "sold out" sign beats you to it. 🛒📦
🔗 https://bit.ly/4tdXmbo
27/05/2026
The Depth of Contrast 🍫🌿
There is a massive difference between a cake that is simply assembled and one that is crafted with a real sense of drama and texture. 🎭✨ We love leaning into that beautiful tension—where deep, moody chocolate tones meet the vibrant, wild pops of raw fruit and delicate flora.
The focus today: A fresh look at our Ferrero Rocher Mousse Cake. 🌰👑
It starts with that heavy, dense dark cocoa foundation, built to hold a remarkably light, silk-smooth Ferrero Rocher mousse core that practically dissolves the moment you take a bite. 🫠🍫
But it’s the architecture on top that brings it all alive. ⛰️ We’ve crowned it with jagged, towering shards of crisp chocolate, crushed toasted hazelnuts, and a brilliant mess of fresh raspberry pools. The whole thing is cut through with glistening, sharp granadilla halves and woven with tiny, intricate blooms for that perfect, intentional chaos. 🍓🔥🌸
It’s sophisticated, rich, and completely honest patisserie that looks as dramatic as it tastes. 🥂
Whole cakes are officially live and available for booking on the site. Secure yours for your upcoming weekend celebrations before the kitchen slots are locked in! 📦⏱️
🔗 https://bit.ly/4tdXmbo
26/05/2026
There’s carrot cake, and then there’s this carrot cake. 🥕✨
Elevated, spiced, and finished with our signature touch. We believe that true comfort is found in the details—from the delicate, spiced crumb to the luscious finish that makes every slice a moment worth savouring.
Handcrafted in our Blouberg studio, this is the classic favourite, reimagined for those who appreciate the finer nuances of artisanal baking.
Ready to bring this masterpiece home?
🍰 Order yours today: https://www.cinnamonclub.co.za/products/carrot-cake
25/05/2026
One of those real bakery moments yesterday 🥕🍰
After a very busy Sunday, I got a last-minute message for a carrot cake needed first thing Monday morning for work.
No problem — I said yes.
By around 7pm the cake was baked, assembled, decorated and safely in the fridge. The customer arrived, I took the cake out… and immediately noticed the top layer had split completely.
At the exact moment she arrived 😭
Honestly, it was my fault. I rushed the cooling process because I wanted to help make the order happen in time.
Thankfully she was incredibly patient and understanding while we figured out a plan together.
So we did what years in the kitchen teaches you to do:
stay calm, fix the problem, start again.
I removed the damaged layer, baked a fresh sponge, gave it proper cooling time this round, rebuilt the cake and finally sent it out later that evening — stronger, sturdier and much prettier than the first version.
Moments like these are stressful in the moment, but they’re also a reminder that behind every cake is a real person trying their absolute best to create something special.
And to customers who meet us with kindness and patience when things don’t go perfectly:
thank you 🤍
You make hard days much softer.
– The Cinnamon Club
21/05/2026
The Architecture of Chocolate 🍫✨
A truly great dessert should be a sensory experience from the moment you look at it. It’s about rejecting that clinical, uniform finish and embracing a look that is rich, textural, and completely alive. 🥀🌿
Today's focus: The Ultimate Chocolate Fudge Cheesecake. 🤤🍰
We start with a dense, deeply chocolatey baked cheesecake base that is unbelievably velvety. Then, we let a rich, glossy dark chocolate ganache slowly drip down the sides to catch the light. 🌊🍫
But the magic is always in that signature, abundant crown. 👑 We’ve layered it with rough, torn chunks of house-baked fudge brownie for that extra bite, brightened up with fresh sliced strawberries, a scattering of blueberries, vibrant green pistachios, and dried citrus wheels for that deep, moody contrast. 🍓🍊🌱
It’s bold, it’s luxurious, and it’s completely un-fussy. Just honest, decadent indulgence crafted to be the ultimate centerpiece. 🥂
Whole cakes are officially updated and ready for booking on the site. Secure yours for your weekend celebrations via the link below! 📦⏱️
🔗 https://bit.ly/4tdXmbo
20/05/2026
The Art of the Elements 🌿🌰
There is a very specific feeling when a bake transcends being just a recipe and becomes a piece of visual poetry. It’s a philosophy that completely rejects the cold, sterile look of a commercial kitchen. We want it warm, rich, and utterly alive. 🥀✨
This is a massive kitchen favourite, and looking at the layers, it’s easy to see why.
Introducing the Ferrero Rocher Mousse Cake. 🍫🌰
We start at the foundation: a dense, rich, dark cocoa base. Suspended above it is an incredibly light, velvety Ferrero Rocher mousse core that melts the second it hits your tongue.
But the real magic is in the abundance on top—the "organised chaos" that balances the scales. ⚖️ We’ve crowned it with crushed toasted hazelnuts, fresh tart raspberries, halved granadillas pouring over the edges, and delicate, hidden pockets of billowy aquafaba meringue. Finished with raw, elegant botanicals and citrus, it’s a masterclass in texture and colour contrast. 🍓🍊🌱
It is striking, sophisticated, and entirely un-fussy. Just beautiful, honest indulgence meant to be held, shared, and celebrated. 🥂
Whole cakes are officially updated and ready for booking on the site. Secure your centerpiece for the weekend ahead via the link below. ⏱️📦
🔗 https://bit.ly/4tdXmbo
20/05/2026
🚨 FLASH SALE: Biscoff & Chocolate Tarts 🚨
I have 2 of these incredible tarts available for collection TODAY in West Beach! Perfect for a mid-week treat or to share.
Each tart is deeply indulgent and large enough to comfortably feed 2–3 people.
The Details:
The Flavours: Rich dark chocolate filling layered with smooth, decadent Biscoff spread and a crunchy Biscoff biscuit crumb.
The Topping: Beautifully styled with a rustic touch of dried citrus and fresh thyme.
Price: R120 per tart (Price is for one tart).
Collection: West Beach, TODAY ONLY.
These are first-come, first-served and will sell fast!
To claim yours, WhatsApp or call Jacques immediately on 074 834 3479. 📲 Let me know if you want one or both!
19/05/2026
The "Gatekeeping" Hook: Vegan Blueberry Edition 🤫🌿
Let’s keep this between us. 🤐 Every time a new batch drops, the DMs completely log out, and honestly, the kitchen can only handle so much chaos at once. 🔥 But here we are anyway.
Today's focus: The Vegan Blueberry Cheesecake. 🍇✨
And no, we aren't doing basic, neon-purple fruit syrups here—or settling for dense, heavy vegan substitutes. 🙅♀️ This is an incredibly silky, plant-based cheesecake base swirled with a thick, house-made wild blueberry compote that has just enough sharp brightness to cut through the rich cream. 🌀🥣
The real showstopper? That crown. 👑 We’ve topped it with a cloud of perfectly piped, glossy Italian meringue made from aquafaba, swirled with striking blue, and finished with fresh blueberries, crisp rosemary sprigs, and deep botanical accents for that signature rustic, artisanal look. 🌿🫐✨
We’re doing thick, luscious layers, hand-selected garnishes, and exactly the kind of texture that makes you forget your phone is in your hand. 👋📱
Whole cakes are officially updated on the site and ready for your next celebration. Go secure yours before the "sold out" sign goes up again! ⏱️🛒
🔗 https://bit.ly/4tdXmbo
18/05/2026
There is something so satisfying about working with real pistachio. It’s not just a flavour; it’s an entire mood.
For this cheesecake, we went completely pure. No artificial colouring, no shortcut pastes—just the deep, authentic, slightly salty warmth of real ground pistachios folded into our signature velvety cream base.
We’ve paired it with a toasted blonde biscuit crust and finished it with a thick, silky pistachio ganache and a heavy dusting of crushed kernels for that perfect textural crunch. It’s elegant, rich, and utterly distinct.
🔗 https://bit.ly/4tdXmbo
16/05/2026
It’s the texture contrast for me. 🧎♀️✨
There is a very specific science to a good loaded cheesecake. It can’t just be sweet—it needs a bit of a reality check.
That’s why this Snickers Cheesecake is built on contradictions. The absolute silkiness of the cream against the hard, crunchy snap of roasted peanuts. The deep, slightly bitter dark chocolate drizzle cutting right through that heavy, nostalgic nougat and caramel.
It’s loud, it’s messy, and it’s completely un-clinical. Just pure, honest indulgence.
Hit the link to grab a slice before the weekend runs away.
🔗 https://bit.ly/4tdXmbo
14/05/2026
One of my favourite things about baking is how a dessert can feel both comforting and a little bit dramatic at the same time 🤎
Dark chocolate, soft cream, fresh fruit, toasted textures, edible flowers… layered together slowly until everything feels balanced.
The Cinnamon Club has never really been about “perfect” cakes.
It’s about cakes that feel handmade, thoughtful, rich and memorable.
Thank you for all the support lately — genuinely. 🌿
13/05/2026
There’s something timeless about strawberries and cream. 🍓
This baked white chocolate cheesecake is layered with silky vanilla notes, finished with fresh strawberries, delicate florals, and a slow caramel drizzle over a buttery biscuit base.
Soft. Rich. Elegant.
Made for long table conversations, birthdays, and the kind of dessert that quietly steals the attention of the whole room.
DM to order 🌿
12/05/2026
Some of today's slower creations 🌳
One thing I've really fallen in love with lately is balancing rich flavors with brighter, fresher notes - caramelised citrus, fresh figs, toasted nuts, warm spice, dark chocolate...
Desserts that feel a little more thoughtful. A little more memorable.
Handmade Loaf Cakes in small batches in Cape Town 🥰
11/05/2026
a little red velvet moment🥰
20cm layered red velvet cake finished with silky caramel drips, Italian Merinuge, fresh pomegranate & bougainvillea petals
Romantic, rich + slowly made in small batches at The Cinnamon Club
Dm to order
05/05/2026
There’s something I’ve done from the very beginning…
I go out and taste.
Different cafés, different bakeries, different styles — not just to enjoy it, but to understand it.
Flavours, textures, combinations… what works, what doesn’t, what feels special.
This week I was on a coaching call, and I realised how much this shaped everything I do.
I’m not a classically trained chef —
but I’ve been a student of food for years.
Walking through places like Swellendam, seeing what others create, how they plate, how they pair flavours… it reminds me why I started.
And honestly — it made me miss my own cakes a little 😄
Because every cake I make is a mix of: inspiration, curiosity… and a lot of testing.
04/05/2026
There's something really satisfying about introducing a new flavor and seeing how people respond 🍊🌸
Lately, the pistachio, lemon blueberry cake has been getting that love!
Its fresh, a little different, and just works. The kind of cake easy to share. Whether a small celebration or just something sweet with good company 🍇🍋
Moments like this remind me why I enjoy creating new things in the kitchen.
If you've been curios about it, this is your sign to try it! 😎
01/05/2026
The Art of the Mess 🎨🍰
There is a specific kind of magic in the "organised chaos" of a bake day.
I’ve realised recently that I naturally try to choose happiness and keep things light in my own life. It’s crazy how that translates into what I do—usually in the form of fruit, petals, and chocolate shards flying everywhere until the balance feels just right.
In the works today:
Biscoff Chocolate Tart: A deep, spiced base that we’ve loaded with the "Pajamas and Jam" signature look—dried citrus and fresh passion fruit.
Raw Caramel Cheesecake: Bright, zesty, and crowned with a wild floral arrangement.
I don’t take it lightly that every order I’m finishing is for a moment that matters—a birthday, a celebration, or a simple happy memory. Being part of that is exactly why I do this.
If a bit of creative mess in my kitchen makes someone’s day better, it’s more than worth it. 🤍
Are you a fan of the "clean and clinical" look, or do you love the wild, abundant style of these bakes? 👇
28/04/2026
Tuesdays call for carrot cake
Spiced soft layers + cream cheese frosting
toasted pecans and caramel coffee -
the kind of baking made for slow mornings
with good coffee and company 🍊☕
25/04/2026
There’s something about cool-weather comfort and bright citrus that just belongs together 🍋✨
Today’s 15cm lemon meringue cheesecake feels soft, nostalgic and a little dreamy — creamy baked cheesecake, tart lemon, swirls of passionfruit, clouds of meringue and delicate florals.
The kind of dessert that belongs with a warm drink, quiet company and an unhurried afternoon.
Light, lush and kissed with sunshine.
A little winter brightness from my kitchen. 💛
Address
8 The Courtyard Street
Cape Town
7441
For the dessert shop and dessert restaurant located at Cameronians Avenue Door de Kraal in Cape Town, you can reach the location by taking the MyCiTi bus to the Tygervalley shopping center and then walking for 10 minutes. Alternatively, if driving, take the N1 highway toward Durbanville and take exit 23 onto Willie Van Schoor Drive. Turn left onto Bill Bezuidenhout Avenue and continue until reaching Cameronians Avenue on your right-hand side. There is ample parking available in the area for visitors.
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 |
Alerts
Be the first to know and let us send you an email when The Cinnamon Club posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to The Cinnamon Club:
What people say
No information available yet.
