Wicked Good Cupcakes® (www.wickedgoodcupcakes.com) began when mother-daughter team Tracey Noonan and Danielle Desroches took cake-decorating classes as a way to spend quality time together. After posting their work online for friends and family, they found themselves being asked to create cupcakes for various events.
The demand for their product became so high that they opened their first retail location in Cohasset, Massacusetts in October of 2011.
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 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 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, Boston, MA.
2015 Looks to be a promising year as the dynamic duo welcomes niece/cousin, 9 year old Samantha Wheeler into the family business.
Samantha's new product is completely customize-able making it the perfect gift or favor for corporations as well as on line shoppers. (Did we mention it's also wicked good?)
To this day, each cupcake, brownie, cheesecake and pie jar is still created from scratch with absolutely no mixes. Each jar is baked and hand packed into jars the day they are shipped. Tracey and Dani wouldn't have it any other way!