Wednesday , July 23, 2014 - 5:31 AM
Imagine a world where cake batter could be sprayed from a can -- just like whipped cream -- and baked in 30 seconds.
That’s just what Harvard students John McCallum and Brooke Nowakowski did. The pair is working to patent Spray Cake, which is essentially, cake in a can. The batter dispenses out of can just as whipped cream would, and the accelerant eliminates the need for baking soda and baking powder by releasing air bubbles inside the batter, according to Time. This also allows the cake to bake almost instantly -- it takes just one minute to bake a full cake and 30 seconds to bake a cupcake in the microwave.
McCallum, a junior from Louisiana, originally came up with the idea for Spray Cake while trying to come up with an idea for his final project in his Science & Cooking class, according to the Boston Globe. He simply thought it was a cool lab project, but Nowakowski, fellow classmate and Utah native, saw the potential.
“Honestly, we were kind of shocked that it hadn't been done before. In the process of getting the patent made we were basically looking everywhere we could, high and low, for anyone who had done something like this in the past, but we couldn’t find it,” Nowakowski told WBZ-TV.
McCallum and Nowakowski won the 2014 Harvard Innovation challenge and $10,000 prize after developing their idea in a course called “Startup R&D,” according to ABC News.
According to CBS Boston, the duo has already found a seller and are looking for a local manufacturer.
Now cake lovers everywhere can have their cake and eat it too.
“You can simply pull it off the shelf, make one cupcake, then put it back in the fridge and it won’t go bad,” Nowakowski told the Boston Globe.
It gets even sweeter -- Spray Cake’s batter is 100 percent natural. According to a comment made on their Facebook page, the batter does not include any artificial colors, flavors or synthetic substances.
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