As the reputation of their product grew, they found themselves getting hundreds of requests to ship their product across the country. However, they
could not find a way to effectively ship cupcakes and have them arrive intact and fresh. That's when they came up for the idea of a cupcake in a jar.
Filling jars with fresh baked layers of cake, frosting and filling, they were able to create a product that would stay fresh up to 10 days without
refrigeration that could be easily shipped.
In December of 2011, their product gained national attention when one of their jars was confiscated by a TSA agent at Las Vegas' McCarran airport. The
TSA claimed "it was not your run of the mill cupcake" and that it "was a risk to national security". As the story went viral, demand for the product went through the
roof. They expanded their facility to handle the output and went back to the kitchen to create new flavors and offerings.
In 2012 Wicked Good Cupcakes® announced their line of Gluten Free Cupcakes in Jars. In 2013,
Tracey and Danielle appeared on ABC's Shark Tank and partnered with Kevin O'leary of O'leary Ventures. They've since opened a new retail location in
Faneuil Hall in Boston, MA, and expanded their facility to handle all their online orders. 2014 Looks to be a promising year as this dynamic duo is looking to add
several unique new product lines to their online offerings. French Macarons as well as Wicked Good Cheesecakes in jars will be available to purchase online.
To this day, each jar is still created from scratch with absolutely no mixes. Each of our products is baked and
hand packed into jars the day they are shipped. Tracey and Dani wouldn't have it any other way!