Surprising though it is, airports still allow people to bring outside foods onto planes with them. This includes pastries: cakes, cookies, pies and … cupcakes. Sure, some extra security might be called into play but what’s a little more radiation at this point?
Undoubtedly, traveler Rebecca Hains thought she was being efficient in not having to worry about her red velvet cupcake snack getting smooshed when she went with a cupcake in a mason jar rather than the traditional cupcake in a wrapper. Security at the Las Vegas airport, however, felt differently.
Deeming that the jar contained too much “gel-like” substance — or to everybody else, “frosting” — the dessert was confiscated.
Security allowed Hains to take a picture of her threatening food item and she’s started a Facebook page called Rebecca and the Threatening Cupcake. And after the story hit the Internet, the Transportation Security Administration felt the need to address the incident on its official blog.
“I wanted to make it clear that this wasn’t your everyday, run-of-the-mill cupcake. If you’re not familiar with it, we have a policy directly related to the U.K. liquid bomb plot of 2006 called 3-1-1 that limits the amount of liquids, gels and aerosols you can bring in your carry-on luggage,” blogger Bob Burns writes, explaining that in this scary new age explosives are more likely to be concealed in something unlikely to draw attention.
“The officer in this case used their discretion on whether or not to allow the newfangled modern take on a cupcake per 3-1-1 guidelines. They chose not to let it go.”
Still, it’s hard to imagine that the amount of frosting in the jar was more than what it would take to cover an entire cake which, according to the TSA, it’s fine to fly with.