But the newest product in an aerosol can is no joke. After figuring out the chemistry behind what makes cake rise, 20-year-old Harvard students John McCallum and Brooke Nowakowski have invented Spray Cake, an instant cake batter machine.
McCallum deduced that the accelerant in aerosol cans would release bubbles into the batter when it was sprayed out, and would therefore help the cakes rise without having to use baking soda or powder.
The students will be patenting their product, which Nowakowski assures The Boston Globe is fully microwavable and “has the same mouth feel as [a cake] does when cooked in a traditional oven.”
Since the batter in the can is pre-risen, it will finish cooking in the microwave in around one minute. Joanne Chang, star chef/baker and owner of Boston’s Myers + Chang restaurant, has approved of the way the finish product tastes.
The cake whizzes have already found a seller, and are out hunting for a manufacturer. Hopefully, this spray can-o-cake will soon be on the shelves of your local grocery store.
See here for the full report on Spray Cake: