by Rachel Oakley in New Food and Packaging on Wednesday 23 July 2014

First there was aerosol cream. Then aerosol cheese. And now there’s spray cake. This new dessert ‘invention’ is brought to you by Harvard students John McCallum and Brooke Nowakowski who learned about the chemistry of what makes cakes rise, and used that knowledge to create an aerosol can that releases bubble into the mix as it comes out. While Spray Cake was just a concept for class, there’s talk that this new concept will actually hit the shelves and shake up the cake world as we know it!

But even though Spray Cake is an innovative concept, what really takes the cake (sorry for the pun) is that the batter cooks in a minute flat. That’s crazy talk. Even bakery superstar Joanne Chang tasted the spray cake and gave her seal of approval. This is like a dream come true!

Via Gizmodo