Help With Baking In The Wilton Sports Ball Pan
Baking By monizcel Updated 14 Mar 2013 , 5:56am by cookielvr13
Does anyone have any tips for baking a cake in the sports ball pan? I tried using this pan once and the cake would not bake through properly.
I want to make an M&M cake for my husband's birthday in the fall and I want to do a couple of practice cakes before and this is the first step that I need to figure out.
Thanks
Celine
Try a flower nail in the center. just grease it like you do the pan and sit it on the botom of the pan before you add the batter. It does help a little,. You could also not fill it as much and and then make a 8" cake and stack. I have had to do that before.
Also a trick I learned here that worked great was to put a pan of water on the bottom over rack while baking and lower the temp to 300-325.
I had a beautiful cake when I did that. If you're using the soccer ball pan, you'll need to cook itr quite a bit longer
I use that pan quite a bit (it is the one I use to make teapots!) I do as PP - pan of water in the bottom of the oven and lower the oven temp to 300 - 325. I don't use a heating core (or flower nail) for this pan, it bakes fine - make sure you have enough batter in it. It does take quite a while for it to bake completely though.
I don't put it on a cookie sheet as the instructions say, when I did, the center was raw. I put the little stand right on the rack.
My bake time on the ball pan is close to 50 mins at 325. Keep checking for doneness with a cake tester in the center of the cake and be patient!
I've baked in it twice now. It takes a looooong time. I also baked at 50 minutes. I started at 350 and then lowered to 325 after about 30 minutes.
Another Question: I used this pan once for my son's birthday last year and had issues with the bottom holding up. I had to make it twice and it was still saggy.
So what are the recommended cakes to use in this that are firm enough and keep the shape when the weight of the top half is added?
I've made this one several times. It needs to be a firmer cake to hold up, I always do mine with pound cake. HTH
Another Question: I used this pan once for my son's birthday last year and had issues with the bottom holding up. I had to make it twice and it was still saggy.
So what are the recommended cakes to use in this that are firm enough and keep the shape when the weight of the top half is added?
This is the issue I have sometimes. Suggestions? I have used a dense cake as well, and it didn't seem to make a difference.
i've used my ball pan twice now and so far no problems. i used a regular box of cake mix and followed the temp and time on the ball instructions. it came out just fine
I've done red velvet and it took a very long time. I baked it at 300 for close to an hour. Delicious!!
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