- 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.