Icing layers were 'medium,' Rebecca Hains argues
The woman whose cupcake was confiscated at McCarran International Airport in Las Vegas, Nev., in December says safety officials have mischaracterized her confectionery treat.
- A new layer has been added to the cupcake/airport controversy known as Cupcakegate.
- In the latest development, Rebecca Hains, the cupcake's owner, on Wednesday accused agents with the Transportation Security Administration (TSA) of mischaracterizing her eight-ounce carry-on cupcake-in-a-jar.
Hains' comments were in response to a blog post by TSA blogger Bob Burns.
- In the blog, Burns said he "wanted to make it clear that this wasn’t your everyday, run-of-the-mill cupcake." Instead, it had a "thick layer of icing inside a jar," a violation of the TSA's three-ounce limit on liquids, gels and aerosols. (Icing is considered a gel.)
- But Hains argues her cupcake, received as a gift and pictured below, actually consisted of three layers of cupcake, each topped with a medium layer of icing.
- The makers of Hains' red velvet cupcake-in-a-jar, Cohasset, Mass.-based bakery Wicked Good Cupcakes, describes it as a "traditional southern style red velvet cake with Madagascar Bourbon vanilla cream cheese buttercream frosting."
- They've renamed their red velvet cupcake the National (Security) Velvet cupcake.
The TSA has taken some jabs over the incident, which they themselves have dubbed "Cupcakegate."
- But the story has also raised many questions.
- Hains has created a Facebook page to share her story.
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