Christmas treats are the story of love and East London’s award-winning bakers are already planning these: gluten-free fruit cake, peppermint crisp pudding, rooibos-infused malva pudding, vanilla scones, melting moments biscuits and mint tart treats.
And chocolate cake, plenty of chocolate cake with creamy cheesy layers, edible gold paper, moist and rich.
Go! tapped into the baking plans of the winners of the inaugural Cutman & Hawk Caffè and Go! Bake-off.
The winners were announced at their caffè in Retail Park and the judging happened at their factory in trendy Aloe Park nearby.
Judges from Go! — advertising executive Cheryl Larsen and columnist Deloris Koan — said the aroma of freshly roasted coffee beans blended with sweet buttercream as they entered the premises was a knockout.
They joined pro cake maker Bronwin du Plessis of Bee’s Cupcakes’ Corner, chef and Cutman & Hawk sales representative Gregg Douglas and owner Alan Hawkins.
We were seated around a neatly arranged table with cutlery, coffee and glasses of water, surrounded by top-quality coffees, mixes and grinders.
This was the second and final round of judging of East London’s finest home bakers who had competed to win bragging rights and to regularly supply the caffè in Retail Park.
Hawkins said the friendly bake-off, celebrated the creativity and community spirit of local home bakers, showing that East London has both the talent and the taste for great coffee and cakes.
Judges were enthralled at the quality, ingenuity and outright deliciousness of the cakes.
Zimvo Gcaki was crowned the overall winner for her rich Oreo chocolate cheesecake.
Carol May came second with her Death-by-Chocolate cake, Lusanda Mzini and her malva cake came third and Sasa Jobodwana’s gluten-free, health-conscious cake, Oh Honey!, was fourth.
All four contestants went home with a prize hamper valued at R300, Cutman & Hawk coffee and a travel mug, while Gcaki and May will be supplying their cakes to the coffee shop.
With Christmas around the corner, contestants shared their festive plans and money-saving baking tips.
Gcaki, who began baking in 2018 after being inspired by celebrity chef Anna Olson, told the Go! she planned to make fruit cake, peppermint crisp pudding, and rooibos-infused malva pudding for her loved ones this festive season.
She said: “I’m so happy I won, I want to advise others bakers to look out for promotions at stores and compare prices. If ingredients can be made from scratch, do it. It will save you money and add that homemade touch.”
May, who started baking professionally after training with Stacy Veliotes in Johannesburg, said she would prepare a range of festive treats for her family — gingerbread house kits, cookie DIY kits, shortbread jars, brownie jars, and ready-iced cookies.
She said: “A good cake starts with the best ingredients — that’s what makes our Death-by-Chocolate Cake stand out.”
Mzini, who runs Magaba’z Kitchen, said her love for baking began when she was a child with her gaze locked onto her mother as she baked.
“She taught me that baking is not just about mixing ingredients — it’s about sharing love and joy through food.”
Mzini said she drew inspiration from local tastes and traditions, creating flavours that “remind people of home, comfort, and celebration”.
Her Magaba’z malva cake blends classic SA flavour with a modern twist. “It took me two full days to perfect everything — from baking and testing flavours to final decoration. Every detail matters.”
This Christmas, Magaba’z Kitchen will offer festive favourites — their malva pudding cake, vanilla scones, melting moments biscuits and mint tart treats. “Plan ahead,” she said. “Know your recipes and buy only what you need in bulk to avoid waste.”
Well-known East London singer-turned home baker, Sasa Jobodwana, whose wholesome, diabetic-friendly ingredients in her Oh Honey! cake impressed the judges, said she would focus on “health-conscious indulgence” over the festive season.
“Festive mini-bakes and treats, all gluten-free and sugar-free, are on my menu. “The Oh Honey! cake guarantees you slimmer waists and less bloating — perfect for the holidays.
“And for those with high blood pressure and other comorbidities — it is a lifesaver. You get the same sweet and delightful taste, and you get much-needed protein. For those watching what they eat, it is a perfect cheat meal.”
Her advice for budget bakers: “Buy in bulk, use fruit and take advantage of loyalty programmes and coupons — it really helps.”
Douglas said: “We set out to inspire people to put their talent out there. Don’t be shy — push the limit and try something new. The only way you’ll know if you’ll sink or swim is by trying.”
He said the turnout and calibre of entries was beyond expectation. “It showed how passionate we are and encouraged people to support local suppliers and small businesses.”
Larsen, an experienced baker, said judging was both exciting and testing “given the high level of talent we were assessing. We looked for strong layering, texture, icing, crust, flavour, and overall appeal — the kind of cake that makes you immediately say, ‘I want that!’ A cake should have visual appeal, a clean finish, balanced colours, and a concept that ties together. But it also needs to deliver when you take that first bite. Taste and texture must match the beauty of the design.”
Chocolate, she noted, was a clear favourite among contestants. “What stood out was how uniquely each baker used it — from sugar-free and gluten-free cakes to malva pudding — inspired twists. Every cake told a story.”
— Additional reporting Deloris Koan
