By Casey Frye, CCNN Writer
20-year-old Harvard freshman, John McCallum, was dreaming about eating some delicious cake during his Science of Cooking class. He watched another student spraying whipped cream and wondered why no one had invented sprayable cake yet. So, he and his girlfriend Brooke Nowakowski created Spray Cake and won $10,000 in the 2014 Harvard College Innovation Challenge!
See, cake usually requires baking soda or baking powder to get cake batter to rise, giving the treat that thick and foamy texture. Then, you’ve got to put it in the oven, and wait for your meal.
Spray Cake, however, uses a special mixture that releases air bubbles inside, helping the batter to rise without all the mess of baking soda or baking powder. That means there’s way less time involved in heating up the batter, and you can even make cupcakes with Spray Cake in 30 seconds by using a microwave! So, does it taste delicious? You bet! Pastry chef Joanne Cheng, who lectured in McCallum’s class about the science of how cakes rise, approved of the flavor.
That being said, the inventive students admit that carefully prepared cake made from scratch is still ideal, but that their product is definitely superior to ready-bake mixes. Now, the ingenious pair are in the process of getting a patent (legal protection) for their yummy and convenient product. Soon, you’ll be able to pick up some Spray Cake and whip out dessert with ease. It sure will make it easier to pump out dozens of cupcakes for the next fundraiser at school!
Images courtesy of Spray Cake Facebook.