Harvard students’ invention puts cake in a can

McCallum wondered if he could borrow the technology from the whipped cream can and create a similar delivery mechanism for cake batter, in which an accelerant releases air bubbles inside the batter, allowing the cake to rise without the need for baking soda and baking powder.

To his surprise, it worked.

Arbitrary serving size, too — if you want one cupcake, you make one cupcake. Microwave in 30 sec. With that ease, though, I’m not sure “portion control” is as much of a feature as they tout.