The popup bakery didn’t exactly make cupcakes. Instead, they made exquisite, miniature versions of larger baked goods.
Their Victoria sponge cakes were dusted with an almost imperceptible layer of the finest powdered sugar customers had ever seen. Their carrot cakes were topped with impossibly small whole carrots. Their black forest gateaus were covered in tiny cherries.
The baker became famous for the delicacy of his work, and was constantly asked for his secret.
No one was allowed in the back of the kitchen, where teams of tiny chefs toiled night and day on the fabulous creations he took credit for.

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