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Weekend Cakes

A weekly chef's-choice menu of chocolate, chiffons, and seasonal flavours. Monday menu announcement, Friday delivery. Sixteen recipes in rotation; three or four chosen each week. Open to anyone who joins the list.

Join the List

Monday menu. Friday at your door.

Join the WhatsApp list to receive the weekly menu every Monday morning. Choose your cake, secure your pre-order by midday Wednesday, and it arrives Friday. No subscription — order when the menu suits you.

Menu announced every Monday. Pre-orders close midday Wednesday. Cakes available for collection by appointment Tuesday–Friday from 4 Starfish Way, Atlantic Beach Estate, Melkbosstrand — or delivered on the Friday Koekrun. Up to sixteen flavours in rotation; three to four listed each week, plus one or two cupcake flavours. Limited quantities per flavour — early reservation recommended. Priced from R975 per cake (16 portions). Delivery fee applies based on distance.

Join the WhatsApp List View the Koekrun weekly menu
Aerial view of a single-tier chocolate cake with white chocolate curls fanned out in a spiral rosette, dusted with cocoa powder, on an ornate silver tray
The Tiramisu cake
Single-tier cake entirely covered in swirled torched meringue peaks, on a vintage dark pewter stand
Torched meringue — golden peaks
Dark chocolate ganache drip cake with a crown of large sweeping couverture chocolate curls
Dark chocolate ganache cake
White couverture cake encased in large ivory white chocolate petals and shards
Vanilla Torta de la Nonna
Cake with half gold-embossed damask surface and dark chocolate gold-dusted petals on the other half
Hazelnut chocolate crème cake
Chiffon cake with white chocolate ruffled sides and a wreath of pink and coral roses
Chiffon with pink rose & ruffles
Chiffon cake with white chocolate ruffled sides crowned with a wreath of piped peach roses, mauve hydrangeas and mocha leaves with gold pearl accents, on an ornate silver tray
Chiffon cake with peach rose wreath
Moca cake with caramel and walnuts and piped buttercream flowers, on a crystal glass cake stand
Moca caramel and walnut cake
Dark chocolate drip cake with interlocking dark and white chocolate ribbon spirals rising overhead
Chocolate ganache cake
Dark chocolate ganache-poured cake topped with a large sculptured ivory white couverture rose
Dark Belgian chocolate mousse cake
Aerial view of chiffon ring cake with wreath of dusty mauve-rose buttercream roses and gold pearls
Dusty rose wreath chiffon — aerial
Semi-naked red velvet cake with crimson crumbs and a large sculpted dark couverture chocolate rose
Red velvet with couverture rose
Aerial view of a cake with a perfect concentric spiral piped in ivory buttercream and pearl sugar beads
Aerial view of our lemon posset cake
Rich black forest cake cut open — chocolate ganache top, dark cocoa sponge with cherry filling
Black forest — the first slice
Dark and white marble-swirl couverture shards with a large bloom of mixed chocolate petals on top
Torta dei Nonni — vanilla and chocolate Italian custard cake
Single-tier cherry mascarpone cake wrapped and topped entirely in spiraling white couverture petals forming a full rose, with vivid red sponge visible through the white layers, on an ornate silver plate
Cherry mascarpone cake
Six cupcakes in a presentation box — pale blush buttercream rose swirls with white sugar-flower clusters
Blush rose swirls — pearls & sugar flowers
Single-tier semi-naked Hummingbird cake topped with a large sculpted white couverture chocolate bloom and an array of pale white petals, accented by dried autumn leaves, on a crystal glass cake stand
Hummingbird cake
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The Craft

A weekly chocolate ritual

The Weekend Cakes program is one of Kanya's favourite parts of the week. Every Monday a small menu of three or four cakes is announced — drawn from a rotation of sixteen recipes including dark chocolate ganache, white chocolate chiffon, classic appeltert, granadilla and seasonal favourites. The menu lands on the WhatsApp list and on Instagram in the morning. Orders close midday Wednesday. Delivery is the following Friday.

There is no customisation — that is part of the joy. It is a chef's-choice menu, the same way a small restaurant works a Sunday lunch. You choose your favourite from what's offered that week, and Kanya bakes it on Friday. The reward is the variety — over a year, you taste the full range of the kitchen.

Monday menu. Friday at your door. A little chocolate ritual built into the week.