By Rihaab Mowlana

For Aaliyah Mansoor, baking is both art and memory. It began with the fascination of watching her aunt frost a cake, and grew into a passion that now defines her days. With her signature chocolate ganache, her grandmother’s wisdom that “you first eat with your eyes,” and a community that cheered her on through burnt edges and late nights, Aaliyah has built Cuppacreme into more than a home-based bakery; it’s a canvas of flavour and feeling, layered with stories of joy.

You didn’t set out to be a baker, so what was the turning point that made you realise this was more than just a hobby?
Baking was definitely not part of my original plan! I stumbled into it later in life and discovered it’s what I’m truly passionate about. Honestly, I enjoy it far more than any 9-to-5 job ever could.

⁠Running a business from home blurs the line between personal and professional. How does your kitchen tell your story?
I’ve made it a point to keep my business and home kitchens separate. My Cuppacreme kitchen is purely for cakes and desserts, run with professional standards, while my family kitchen stays personal for everyday meals. This way, I can give my customers complete confidence while still keeping the warmth of home intact. In other words, at home, my kids know not to “accidentally” eat any cakes or desserts prepared and stored in our Cuppacreme kitchen. 

You’ve said food was always love in your home. How did your family, culture, and community shape not just your flavours, but your confidence to build Cuppacreme?
Honestly, I don’t think Cuppacreme would even exist without my family, culture, and community. I grew up in a home where food was love; sharing a meal, bringing a dessert to someone’s house, and celebrating every occasion with something sweet. My family were my very first taste-testers and my harshest critics! My culture taught me the joy of gathering around food, and my community encouraged me to turn a hobby into a business. It’s that mix of love, tradition, and support that really sweetened my journey.

If someone had never met you before and only tasted one of your bakes, which would you want it to be, and what would it tell them about you?
If I had to pick just one, I’d say my signature chocolate ganache cake. It’s rich but not overwhelming, a little playful with its mousse-like texture, it’s every chocolate lover's go-to item. 

Do you see your bakes more as food or as art, or both?
I see my bakes as both. They have to taste amazing and look good enough for one to want it. As my grandmother would say, “You first eat with your eyes”.  

How do you hold on to the recipes that feel like home while still creating desserts that make sense in an Instagram-driven world?
It’s always about holding on to the core of what was and making it your own with your personal tweaks and twists.

When passion becomes livelihood, the stakes change. What’s been the toughest adjustment in turning your oven into your office?
The hardest part was juggling time and making sure my family still felt like a priority while my business demanded early mornings, late nights, and endless baking. But I’m super grateful that my family has always been my biggest cheerleaders in helping me build Cuppacreme.

Every business has those ‘can I really do this?’ moments. What kept you from giving up when the orders piled high or the recipes flopped?
Oh yes, more than once! There were times when orders piled up or a recipe just wouldn’t cooperate, and I thought, ‘Can I really do this?’ What got me through was my husband reminding me why I started this and how far I’ve come.

In the age of Pinterest and Instagram, people expect flawless cakes. How do you manage that pressure without losing the joy of baking?
I handle it by being honest about what I can deliver, and my customers really appreciate the clarity. Most of the time, they’re happy with the result, even if it’s not exactly “Pinterest-perfect!”

What’s the biggest myth about home-based bakers that you’d love to debunk once and for all?
I think people sometimes assume that because we bake from home, it’s casual or easy. In reality, it’s a full-time job with strict standards, long hours, plus the challenge of keeping the home and business sides separate!

When customers keep coming back for every birthday, anniversary, or milestone, what does it feel like to become part of someone’s family tradition?
With repeat customers, it feels like being part of their celebrations. I get to know their favourites, their quirks, and it’s wonderful to be part of their happiest moments year after year.

Do you see yourself first as a baker, an entrepreneur, or as a storyteller? Or are you all three at once?
I see myself as all three! I’m a baker who loves creating, an entrepreneur making it all happen, and a storyteller, because every cake I bake tells a little story for someone’s special moment.

For someone staring at their oven today, wondering if they can turn a passion into a business, what’s the first step you’d tell them to take?
Start baking, start learning, and don’t be afraid to make mistakes. Burnt edges happen to everyone! Most importantly, trust your passion and keep going. If you love it, people will notice and support you.