When you need your cake; you need it now. To that end, Harvard University students John McCallum and Brooke Nowakowski came up with Spray Cake, a innovative way to make cake. It arose out of a final project for McCallum’s Science & Cooking class.
He adapted the technology from a whipping cream can so that it could accommodate batter. Inside, an accelerant forces air bubbles into the batter, which helps the cake rise without baking soda or baking powder.