....It all started a little over a year ago, when John McCallum, one of
the Harvard students, was sitting in the lab at his Science & Cooking
class, trying to come up with ideas for his group's final project. As
he puts it, they were spitballing a bunch of possibilities that all
followed the same theme: "ways to eat more cake." As McCallum stared
off into the distance, thinking about cake, he happened to notice
someone spraying whipped cream from a can. That's when the 20-year-old
from Louisiana had his eureka moment: cake from a can.

As they demonstrated the product in a Harvard dorm on Thursday,
spraying the batter into a baking dish and a cup cake tray, they
talked about the many benefits that come from making cake this way.

Number one: You can make it in the microwave. For a cupcake, it takes
about 30 seconds and you’re done. For a whole cake, it takes no more
than a minute. And they say it has the same mouth feel as it does when
cooked in a traditional oven (where, they say, it will cook much
faster than a traditional batter because the batter has essentially
already risen).

And Nowakowski, who seems to be the salesperson of the duo, likes to
point out that it allows for better portion control. "You can simply
pull it off the shelf, make one cupcake, then put it back in the
fridge and it won't go bad." Plus, there is nothing left to taunt you
on the counter all night.

Full article at
http://www.bostonglobe.com/metro/201...q3J/story.html

On 7/22/2014 8:26 AM, Moe DeLoughan wrote:
> ...It all started a little over a year ago, when John McCallum, one of
> the Harvard students, was sitting in the lab at his Science & Cooking
> class, trying to come up with ideas for his group's final project. As he
> puts it, they were spitballing a bunch of possibilities that all
> followed the same theme: "ways to eat more cake." As McCallum stared
> off into the distance, thinking about cake, he happened to notice
> someone spraying whipped cream from a can. That's when the 20-year-old
> from Louisiana had his eureka moment: cake from a can.
>
> As they demonstrated the product in a Harvard dorm on Thursday, spraying
> the batter into a baking dish and a cup cake tray, they talked about the
> many benefits that come from making cake this way.
>
> Number one: You can make it in the microwave. For a cupcake, it takes
> about 30 seconds and you’re done. For a whole cake, it takes no more
> than a minute. And they say it has the same mouth feel as it does when
> cooked in a traditional oven (where, they say, it will cook much faster
> than a traditional batter because the batter has essentially already
> risen).
>
> And Nowakowski, who seems to be the salesperson of the duo, likes to
> point out that it allows for better portion control. "You can simply
> pull it off the shelf, make one cupcake, then put it back in the fridge
> and it won't go bad." Plus, there is nothing left to taunt you on the
> counter all night.
>
> Full article at
> http://www.bostonglobe.com/metro/201...q3J/story.html

We have pancakes from a spray can, so it makes sense. I have never tried
them, though.

http://money.cnn.com/2009/12/23/smal...r_blaster.fsb/

Becca

Moe DeLoughan wrote:
> ...It all started a little over a year ago, when John McCallum, one of
> the Harvard students, was sitting in the lab at his Science & Cooking
> class, trying to come up with ideas for his group's final project. As
> he puts it, they were spitballing a bunch of possibilities that all
> followed the same theme: "ways to eat more cake." As McCallum stared
> off into the distance, thinking about cake, he happened to notice
> someone spraying whipped cream from a can. That's when the 20-year-old
> from Louisiana had his eureka moment: cake from a can.
>
> As they demonstrated the product in a Harvard dorm on Thursday,
> spraying the batter into a baking dish and a cup cake tray, they
> talked about the many benefits that come from making cake this way.
>
> Number one: You can make it in the microwave. For a cupcake, it takes
> about 30 seconds and you?re done. For a whole cake, it takes no more
> than a minute. And they say it has the same mouth feel as it does when
> cooked in a traditional oven (where, they say, it will cook much
> faster than a traditional batter because the batter has essentially
> already risen).
>
> And Nowakowski, who seems to be the salesperson of the duo, likes to
> point out that it allows for better portion control. "You can simply
> pull it off the shelf, make one cupcake, then put it back in the
> fridge and it won't go bad." Plus, there is nothing left to taunt you
> on the counter all night.
>
> Full article at
> http://www.bostonglobe.com/metro/201...q3J/story.html


what will they think of next? pizza in a cup??

Ema Nymton > wrote in
:

> On 7/22/2014 8:26 AM, Moe DeLoughan wrote:
>> ...It all started a little over a year ago, when John McCallum,
>> one of the Harvard students, was sitting in the lab at his
>> Science & Cooking class, trying to come up with ideas for his
>> group's final project. As he puts it, they were spitballing a
>> bunch of possibilities that all followed the same theme: "ways to
>> eat more cake." As McCallum stared off into the distance,
>> thinking about cake, he happened to notice someone spraying
>> whipped cream from a can. That's when the 20-year-old from
>> Louisiana had his eureka moment: cake from a can.
>>
>> As they demonstrated the product in a Harvard dorm on Thursday,
>> spraying the batter into a baking dish and a cup cake tray, they
>> talked about the many benefits that come from making cake this
>> way.
>>
>> Number one: You can make it in the microwave. For a cupcake, it
>> takes about 30 seconds and you’re done. For a whole cake, it
>> takes no more than a minute. And they say it has the same mouth
>> feel as it does when cooked in a traditional oven (where, they
>> say, it will cook much faster than a traditional batter because
>> the batter has essentially already risen).
>>
>> And Nowakowski, who seems to be the salesperson of the duo, likes
>> to point out that it allows for better portion control. "You can
>> simply pull it off the shelf, make one cupcake, then put it back
>> in the fridge and it won't go bad." Plus, there is nothing left
>> to taunt you on the counter all night.
>>
>> Full article at
>> http://www.bostonglobe.com/metro/201...r-young-chefs-
>> eureka
>> -moment-cake-from-can/iBFxDg0yLibjQttAfREq3J/story.html
>
> We have pancakes from a spray can, so it makes sense. I have never
> tried them, though.
>
> http://money.cnn.com/2009/12/23/smal...r_blaster.fsb/
>
> Becca

Becca pancakes from a spray can is an interesting idea.... I must
try it!

--
Jax

On 7/22/2014 10:14 AM, Jax wrote:
> Ema Nymton > wrote in
> :
>
>> On 7/22/2014 8:26 AM, Moe DeLoughan wrote:
>>> ...It all started a little over a year ago, when John McCallum,
>>> one of the Harvard students, was sitting in the lab at his
>>> Science & Cooking class, trying to come up with ideas for his
>>> group's final project. As he puts it, they were spitballing a
>>> bunch of possibilities that all followed the same theme: "ways to
>>> eat more cake." As McCallum stared off into the distance,
>>> thinking about cake, he happened to notice someone spraying
>>> whipped cream from a can. That's when the 20-year-old from
>>> Louisiana had his eureka moment: cake from a can.
>>>
>>> As they demonstrated the product in a Harvard dorm on Thursday,
>>> spraying the batter into a baking dish and a cup cake tray, they
>>> talked about the many benefits that come from making cake this
>>> way.
>>>
>>> Number one: You can make it in the microwave. For a cupcake, it
>>> takes about 30 seconds and you’re done. For a whole cake, it
>>> takes no more than a minute. And they say it has the same mouth
>>> feel as it does when cooked in a traditional oven (where, they
>>> say, it will cook much faster than a traditional batter because
>>> the batter has essentially already risen).
>>>
>>> And Nowakowski, who seems to be the salesperson of the duo, likes
>>> to point out that it allows for better portion control. "You can
>>> simply pull it off the shelf, make one cupcake, then put it back
>>> in the fridge and it won't go bad." Plus, there is nothing left
>>> to taunt you on the counter all night.
>>>
>>> Full article at
>>> http://www.bostonglobe.com/metro/201...r-young-chefs-
>>> eureka
>>> -moment-cake-from-can/iBFxDg0yLibjQttAfREq3J/story.html
>>
>> We have pancakes from a spray can, so it makes sense. I have never
>> tried them, though.
>>
>> http://money.cnn.com/2009/12/23/smal...r_blaster.fsb/
>>
>> Becca
>
> Becca pancakes from a spray can is an interesting idea.... I must
> try it!
>

I've tried it, it's cool stuff. I can make a single pancake any time I
want to. That is a great convenience. It's expensive but at least it
makes a pretty good product.

On 2014-07-22, Moe DeLoughan > wrote:
> ...It all started a little over a year ago, when John McCallum, one of

David Chang does it in season 1 of Mind of a chef.

nb

"Ema Nymton" > wrote in message
...
> On 7/22/2014 8:26 AM, Moe DeLoughan wrote:
>> ...It all started a little over a year ago, when John McCallum, one of
>> the Harvard students, was sitting in the lab at his Science & Cooking
>> class, trying to come up with ideas for his group's final project. As he
>> puts it, they were spitballing a bunch of possibilities that all
>> followed the same theme: "ways to eat more cake." As McCallum stared
>> off into the distance, thinking about cake, he happened to notice
>> someone spraying whipped cream from a can. That's when the 20-year-old
>> from Louisiana had his eureka moment: cake from a can.
>>
>> As they demonstrated the product in a Harvard dorm on Thursday, spraying
>> the batter into a baking dish and a cup cake tray, they talked about the
>> many benefits that come from making cake this way.
>>
>> Number one: You can make it in the microwave. For a cupcake, it takes
>> about 30 seconds and you’re done. For a whole cake, it takes no more
>> than a minute. And they say it has the same mouth feel as it does when
>> cooked in a traditional oven (where, they say, it will cook much faster
>> than a traditional batter because the batter has essentially already
>> risen).
>>
>> And Nowakowski, who seems to be the salesperson of the duo, likes to
>> point out that it allows for better portion control. "You can simply
>> pull it off the shelf, make one cupcake, then put it back in the fridge
>> and it won't go bad." Plus, there is nothing left to taunt you on the
>> counter all night.
>>
>> Full article at
>> http://www.bostonglobe.com/metro/201...q3J/story.html
>
> We have pancakes from a spray can, so it makes sense. I have never tried
> them, though.
>
> http://money.cnn.com/2009/12/23/smal...r_blaster.fsb/
>
> Becca

Pretty sure that my friend made something from a spray can that wasn't
pancakes. I want to say that it was cake or brownies. She said that her
son brought it over and they tried it. And while it was just okay, she said
she didn't think she'd ever make it again as it wasn't cheap.

> Moe DeLoughan wrote:
>> ...It all started a little over a year ago, when John McCallum, one
>> of the Harvard students, was sitting in the lab at his Science &
>> Cooking class, trying to come up with ideas for his group's final
>> project. As he puts it, they were spitballing a bunch of
>> possibilities that all followed the same theme: "ways to eat more
>> cake." As McCallum stared off into the distance, thinking about
>> cake, he happened to notice someone spraying whipped cream from a
>> can. That's when the 20-year-old from Louisiana had his eureka
>> moment: cake from a can.
>>
U'mmmm, from what I found on the web, Batter Blaster went under a year or
so ago...?

"Alan Holbrook" > wrote in message
. 30...
>
>> Moe DeLoughan wrote:
>>> ...It all started a little over a year ago, when John McCallum, one
>>> of the Harvard students, was sitting in the lab at his Science &
>>> Cooking class, trying to come up with ideas for his group's final
>>> project. As he puts it, they were spitballing a bunch of
>>> possibilities that all followed the same theme: "ways to eat more
>>> cake." As McCallum stared off into the distance, thinking about
>>> cake, he happened to notice someone spraying whipped cream from a
>>> can. That's when the 20-year-old from Louisiana had his eureka
>>> moment: cake from a can.
>>>
> U'mmmm, from what I found on the web, Batter Blaster went under a year or
> so ago...?

Their website is up and running.

http://www.batterblaster.com/

Pillsbury has this in certain parts of the country:

http://www.pourflipandserve.com/

But I could really swear that there was already some kind of cake batter in
a can perhaps a year or two ago. I think I saw a coupon for it, then saw it
on clearance at Target. And at about the same time that I saw it, my friend
said that her son or grandson (can't remember which) bought some and made it
at her house. I can't remember who made it though.

"Julie Bove" > wrote in
:

> Their website is up and running.

But with only a contact address, nothing about the product or where to get
it.

http://www.theatlantic.com/video/arc...e-short-lived-
brilliance-of-batter-blaster/274105/

>
> Pillsbury has this in certain parts of the country:
>
> http://www.pourflipandserve.com/

Which is not Batter Blaster...

"Alan Holbrook" > wrote in message
. 30...
> "Julie Bove" > wrote in
> :
>
>> Their website is up and running.
>
> But with only a contact address, nothing about the product or where to get
> it.
>
> http://www.theatlantic.com/video/arc...e-short-lived-
> brilliance-of-batter-blaster/274105/
>
>>
>> Pillsbury has this in certain parts of the country:
>>
>> http://www.pourflipandserve.com/
>
> Which is not Batter Blaster...

I know.

On 7/22/2014 3:26 AM, Moe DeLoughan wrote:
> ...It all started a little over a year ago, when John McCallum, one of
> the Harvard students, was sitting in the lab at his Science & Cooking
> class, trying to come up with ideas for his group's final project. As he
> puts it, they were spitballing a bunch of possibilities that all
> followed the same theme: "ways to eat more cake." As McCallum stared
> off into the distance, thinking about cake, he happened to notice
> someone spraying whipped cream from a can. That's when the 20-year-old
> from Louisiana had his eureka moment: cake from a can.
>
> As they demonstrated the product in a Harvard dorm on Thursday, spraying
> the batter into a baking dish and a cup cake tray, they talked about the
> many benefits that come from making cake this way.
>
> Number one: You can make it in the microwave. For a cupcake, it takes
> about 30 seconds and you’re done. For a whole cake, it takes no more
> than a minute. And they say it has the same mouth feel as it does when
> cooked in a traditional oven (where, they say, it will cook much faster
> than a traditional batter because the batter has essentially already
> risen).
>
> And Nowakowski, who seems to be the salesperson of the duo, likes to
> point out that it allows for better portion control. "You can simply
> pull it off the shelf, make one cupcake, then put it back in the fridge
> and it won't go bad." Plus, there is nothing left to taunt you on the
> counter all night.
>
> Full article at
> http://www.bostonglobe.com/metro/201...q3J/story.html
>

I like the idea a making a cake without a leavening agent. This might be
possible by using a vacuum oven. This would cause any batter to rise by
vaporizing the contained water. Probably the best place to bake a cake
would be the moon where gravity is one sixth what is is over here. You'd
be able to make stuff that would be impossible on Earth, like real moon
pies.