Eventually, you'll be able to have your cake and spray it, too!

A new and exciting business venture has been taken on by two Harvard undergrads. As part of a final project for a science course and winner of the Harvard College Innovation Challenge (i3), two juniors, John McCallum and Brooke Nowakowski, created microwaveable cake batter that cooks in just 60 seconds and comes out of an aerosol spray can.

While this ingenious invention was created out of an academic necessity, does it also serve the overall, underlying need of the instant gratification of the average American? Think about how much time you spend trying to make a cake from scratch. Then think about how much time you save using batter that comes from a boxed mix. Now imagine that in just one minute, you could have yourself a dozen cupcakes ready to go for that bake sale fundraiser. It’s a miracle. 

Even though this canned cake of the future saves time, what are the nutritional values, you ask? The first patent of its kind is pending and therefore it has not passed the FDA standards tests, but the beta version says its organic, so it should sell like all the rest of the organically grown foodstuffs sold in the market right now,right? The aerosol container creates its own bubbles in the batter so no extra rising agents like baking soda are required from your basic boxed mix ingredients (flour, sugar, egg)! The bubbles are the secret to the fast baking time since it creates an even bake throughout the cake and keeps the texture light and fluffy.

These two are on to something because they found an even more exciting way to eat cake batter: combining the taste of the bowl leftovers with the fun of eating whip cream straight out of the can. As we wait for this futuristic to rise to perfection in the business world, I’ll settle for a nice piece of chocolate cake. 

To watch more about this product, click the link below.

https://www.youtube.com/watch?feature=player_embedded&v=C3h9uePWTzc