This article reminds me of my own attempt to classify a certain foodstuff as a solid, rather than a gel.
For the record, I totally disagree with the author of this article. Considering the fact that I accidentally got a 20oz bottle of water (filled approximately a third of the way full) through airport security last week, I’d argue that they’ve got more important things to do than catch ladies with cupcakes. You know, things like actually follow the spirit of these regulations rather than the letter and see how that fares for them. Nit-picking about frosting isn’t going to help until we’ve set a precedent. I am going to need signs with pictures showing me that I cannot bring Jell-O, or frosting, or hair gel, or whipped cream, or mousse. I want those juxtaposed right up next to the axes, knives, handguns, and scissors.
(Advice to the lady: open the jar. Lick all frosting. Close jar and continue with your screening process. Eat cupcake sans frosting in future.)
10/2012 @ 3:36PM |2,753 views
Cakes On A Plane: Cupcakegate And You
By now you’ve heard of the Incident of the Confiscated Cupcake. It seems that one Rebecca Hains, of Peabody, Mass., was returning home from Las Vegas last month, when Transportation Security Administration agents confiscated her cupcake on the grounds of excessive frosting, which the TSA classifies as a gel.
On the one hand, dude, it’s a cupcake! On the other hand, the incident raises questions about both airport security and the American diet.
The diet first. Call me a curmudgeon, but despite the trend sweeping the nation from Boston to Beverly Hills, I firmly believe that a cupcake should never be more frosting than cake. Go back to the old-school cupcake-to-frosting ratio, and I’m convinced that the percentage of obese Americanswould decline from 33.8% to, oh, say, 33.75% (hey, you gotta start somewhere, right?). Plus, too much frosting is just gross. If this requires TSA enforcement, then I’m all for it.
Seriously, though: although regular readers know that I don’t have much sympathy for ham-fisted TSA tactics, this time I come down on the side of the folks in blue.
Turns out that this was no ordinary cupcake. It was in a glass jar. Who the heck carries a cupcake in a glass jar? And TSA rules on glass jars containing gels are clear: no larger than three ounces, packed together with your other gels and liquids in a clear, quart-size plastic bag. Ms. Hains’s cupcake, no matter how darling, violated these rules. If the cupcake needed to be in a jar, she could have put it in her checked luggage. If she needed a dessert in a jar to eat on the plane, how about honey-roasted walnuts?
“When you think about it,” writes TSA blogger and erstwhile security officer Bob Burns, “do you think an explosive would be concealed in an ominous item that would draw attention, or something as simple as a cute cupcake jar?” Makes sense to me. Read the rest of his post here.
Bottom line: if you need to take cakes on a plane, how about just carrying them in the box they came in?
I don’t know about you, but cupcakes in a jar sound amazing to me.
I have been on a weird kick lately where I’ve been trying to fully embrace the adulthood that’s threatening to overwhelm me (you should see what I bought off of Amazon.com today – six boxes of tea, a novel, and two seriously motivational career woman books….I’m rolling my eyes at myself right now. I have not yet subscribed to Amazon Prime, so some remnants of my youth remain.)
But this means research. I’ve been reading cooking blogs. I’ve been reading design blogs. I’m hoping that in ten years (or, more realistically, thirty to forty), when I can finally afford a house/condo, Future Me have some sense of structure, order, etc. I think this means fashion, so I guess I’d better work on dressing myself before I work on dressing my house. (I realized last night that Kevin hasn’t seen me wearing makeup in days. It might even be weeks. I’ve fallen into a rut, mostly.)
But….cupcakes in a jar remind me of cheesecake in a jar, which is going to be my first project once I get all settled back into my apartment (with Carlos, of course!)
This must happen this weekend. The moving, not the cheesecake making. Baby steps.
Virtual Picnic- Cheesecake in a Jar
by JAMIE on APRIL 22, 2011
(snagged the pictures and the recipe from My Baking Addiction, which I am totally addicted to!)
(photos from My Baking Addiction)
Cheesecake in a Jar
YIELD: 4-6 servings depending on size of jars used
½ cup plus 2 tablespoons granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
1 cup fresh berries
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.
– For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
– If you are not a fan of lemon, simply omit the zest.
– If you are missing the graham cracker crust, serve with graham sticks.
– The jars pictured above are Weck (7.4 ounce) Tulip Jars.