The small batch of cupcakes that took me 12 hours 🧁
On Mother’s Day about 2 weeks ago, I made a small batch (20) cupcakes that surprisingly took me half a day!
Is it the mixing, weighing, measuring, or baking that took me the longest? No. It was the making of the flowers. They are made out of wafer paper, a tasteless edible paper (suitable for moms!). Initially considered fondant but nah they are too sweet. So I bought wafer paper and made the carnation from scratch. One can easily take me 30mins, due to layering (to get the 3D effect you see in third pic).
The base is red velvet, with Korean buttercream that stood out well in Singapore’s heat! Topped with raspberry granules~ overall, very satisfied with how they turned out, though the frosting can do some work (haven’t frosted for quite a long time actually explains why I gone rusty).
Many people have commented how they would actually buy this but I dunno, might actually start taking orders for next Mother’s Day~ 🙈
Baking for special occasions like Mother’s Day is always rewarding, but adding intricate decorations — such as edible flowers made from wafer paper — really elevates the experience and the final product. I found that working with wafer paper gave me the flexibility to create delicate, lightweight carnation flowers that don’t overpower the cupcake's texture or sweetness. Compared to fondant decorations, wafer paper is tasteless and much lighter, making it ideal for those who prefer less sugary desserts. One challenge I faced was achieving the 3D layered effect with the flowers. Layering each petal carefully took about 30 minutes per flower, but it was worth it for the realistic look. For anyone trying this at home, patience and practice are key to mastering wafer paper flower-making. It’s also important to work in a cool, dry environment, as moisture can cause the paper to warp or dissolve. When it comes to frosting, using a Korean buttercream helped the cupcakes hold up well in Singapore’s humid heat, which is often a challenge for traditional buttercream. This lighter, less sweet buttercream maintained its texture despite the warm climate, which was a relief since I hadn’t frosted in a while and felt a bit out of practice. Topping the cupcakes with raspberry granules added just the right amount of tartness and a pleasant crunch that complemented the smooth buttercream and rich red velvet base. The balance between flavors made each cupcake feel indulgent without being overly sweet. Looking back, what took the most time was definitely the decoration rather than the baking itself. This taught me a valuable lesson about focusing efforts on elements that truly make the product special. If you’re considering starting a small home bakery, offering personalized and artistically decorated baked goods like these cupcakes can be a niche to explore, especially for seasonal events like Mother’s Day. For fellow bakers, I recommend experimenting with edible wafer paper and Korean buttercream to find your own creative expression while ensuring your products withstand local climate conditions. Sharing these creations not only brings joy to recipients but also pushes your own baking skills to new levels.
