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Ditch Your Easy Bake Oven! Two Harvard Students Have Invented Cake In A Can!

| Filed under: Wacky, Tacky & True

students at harvard invent spray cake

Two students Harvard University have just come up with an AH-mazing invention.

Nope, it's not the cure to cancer!

The creative ivy-leaguers, John McCallum and Brooke Nowakowski, invented Spray Cake for a startup course at the famous university and the two ended up winning the 2014 Harvard Innovation challenge (and$10,000)!!

So, why does Harvard care so much about cake? And how does Spray Cake actually work?

John and Brooke originally created Spray Cake for pretty simple reasons: they love cake and they wanted to create something that would accommodate dorm living.

To bake a yummy cake, all you have to do is spray batter into a pan and pop it in the microwave for sixty seconds.

John elaborates:

“Spray Cake is a novel innovation in cuisine that brings baking into the twenty-first century, allowing students, families, and anyone who wants to enjoy fresh-baked good to do so at home without the hassle and expense of traditional preparation.”

Yep, sounds pretty easy to us!

To check out a detailed process of how Spray Cake works, check out the video (below)!

The good news is John and Brooke have ALREADY found a distributor for Spray Cake which means the world will be microwaving goods in no time!

And the icing on the cake?

John hopes to develop organic AND kosher batter in the near future.

Jeez, what will Harvard come up with next?!

[Image via YouTube

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2 comments to “Ditch Your Easy Bake Oven! Two Harvard Students Have Invented Cake In A Can!”

  1. Aja says – reply to this


    1

    Even if its kosher and organic, microwaving it makes it a carcinogenic disaster. Not even counting the facf that it came from a spray can.. Yuk. Cool invention but another terrible notch on the belt of American "cuisine".

  2. jonathan says – reply to this


    2

    Actually this isn't the first time it has been done. This technique of making cake with an aerosol can is very simple and the technique was developed by a chef from spain who revoloutionized the world of molecular gastronomy named Ferran Adriá.