Your questions, answered

The best starting point is always a personal visit to the cake studio at 4 Starfish Way, Atlantic Beach Estate, Melkbosstrand. This is where the real work begins — sitting down together, tasting cake, and talking about what inspires you. In your case, everything that will make your wedding feel completely yours. In Kanya’s case, everything she needs to design something entirely unique for you.

Sessions are held on Mondays, 10am–5pm, in pre-booked hourly slots. Tastings are strictly by prior arrangement — please do not arrive without an appointment.

A stand-alone tasting and planning session — without committing to a booking — costs R550.

If you decide to go ahead and pay the R1,000 booking deposit on the day, the tasting is complimentary. The deposit covers it.

You choose up to eight flavours from the wedding cake flavour list. These are presented with sparkling water as a palate cleanser. The session runs as a proper sit-down conversation — cake, design direction, and wedding vision all at once.

Every cake is made with: butter · free-range farm eggs sourced locally in Melkbosstrand · fresh cream and a long-life cream imported from France · Callebaut Belgian couverture chocolate and cocoa powder · fresh milk · fresh seasonal fruit and premium frozen berries for compotes · homemade curds · organic lemons from a friend’s orchard · and a melt-in-your-mouth buttercream that took years to perfect.

Never. Every recipe is mixed as a single batch — the way you would in your own home kitchen.

Your cake is made over three days — it is never rushed through baking, layering, and decorating in a single session. The finished cake is refrigerated overnight (well protected) so the core is cool and stable for travel to the venue. The goal is always a cake that works as the sole dessert of the evening: one your guests are still talking about long after.

Size, detail, and the intricacy of the work. The number of tiers determines the base price; the level of hand-sculpting, the complexity of the chocolate work, and the time required shape the final figure. A signature couverture chocolate wedding cake is very reasonably priced for the craft involved. At the other end of the spectrum, highly elaborate sugar paste commissions with extensive handcrafted sugar flowers can be considerably more expensive.

Tall single-tier bespoke cakes are priced from R2,750. With a bespoke commission at any size, you choose your favourite flavour from the list and give Kanya the licence to design — the aesthetic direction is hers. This is different from the Weekend Cakes, which follow a standard look per flavour and are not customised. The more bespoke the brief, the more the craft investment reflects that.

Weekend Cakes are priced at R975–R1,065 per cake and serve 16 portions. These are chef’s-choice cakes from a weekly rotating menu — no customisation, no design brief. You choose from what Kanya is baking that week. More about the Weekend Cakes →

Time in the kitchen far exceeds time at the desk. For a quick question, WhatsApp is always the fastest route. For a full commission enquiry, the contact form on the website is ideal — it captures all the details Kanya needs to come back to you properly.

Kanya personally handles every enquiry — there are no assistants between you and her. If you need a quicker response, a direct WhatsApp message will always reach her faster than email during busy baking weeks.