Spray, bake, eat. Meet the "box" cake of the future — only it comes in a can.

By peoplestaff225
Updated July 22, 2014 03:51 PM
Spray Cake

Spray, bake, eat. Meet the “box” cake of the future — only it comes in a can.

Baking purists who would never dream of using Betty Crocker, get your pooh-poohs out of the way now.

Done? Great. Because the science behind Spray Cake, an aerosol can filled with cake batter, is actually pretty cool. The force that pushes the batter out of the can — think of the way whipped cream is dispensed — creates air bubbles inside of the batter, allowing the cake to rise without baking soda or baking powder.

Harvard University undergrad John McCallum came up with the idea as a final project for a class called Science & Cooking. He and his group were brainstorming “ways to eat more cake” (as one does) when he noticed someone spraying a whipped cream can and had his eureka moment, he told the Boston Globe.

Spray Cake’s other selling point is speed: The batter will cook in the microwave in a minute or less. (You can also bake Spray Cake in a traditional oven, but we’re guessing if you’re using it in the first place, you want/need sweets fast.)

The million dollar question: Is the cake any good? It got the thumbs up from Boston baker Joanne Chang, who owns a successful bakery chain called Flour, reports the Globe.

That might literally be a million dollar question for McCallum and his business partner/girlfriend Brooke Nowakowski, who are trying to patent the idea. If this hits store shelves, we’re guessing they are going to become very, very rich.