From your first line to your last, I can't disagree more or more strongly.

"Edible" is not a sufficient performance by a decent amateur baker, let alone a pastry chef who likely also knows things quite intimately beyond cupcakes like working with sugar and various frostings, fondants, meringues, flans, pies, tarts, cakes, puddings and custards and so on...

When you add that to razor thin profit margins intolerant to waste such that a "recompile" is completely unacceptable then you start to talk about the real aspects of skillful pastry chefs.