Mama always said not to lick the spoon. She didn’t say anything about eating straight from the can.
As a school project back in 2013, Harvard student John McCallum was seeking out ways to “eat more cake” when he noticed someone spraying whipped cream from a can, reports the Boston Globe. The inspiration was instantaneous. McCallum decided to test if the accelerant used in aerosol cans could also be used to raise cakes without baking soda or baking powder, effectively creating instant cake batter Cheez-Whiz.
And here we are.
Sadly, McCallum went with the name Spray Cake instead of Cake Whiz, but the results from his months-long research and development are still pretty damn magical. Unlike traditional cake batter, Spray Cake can be made in the microwave in only a minute, and in as big or small portions as you’d like. It also apparently has the same mouthfeel as cakes baked in traditional ovens.
Now if you’d please excuse us, we’re gonna go spray this all over our cookie dough ice cream.