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Need help using Wilton ball pan

post #1 of 5
Thread Starter 
I'm trying to back a cake using the wilton ball pan and my cake is completely dry and craking on the outside and raw on the inside! I set my oven at 325 and used a flower nail in the center. I wanted to use a wet towel around it, but couldn't get it to stay up, so I had to go without that. What do I need to do different next time?? icon_cry.gif
post #2 of 5
I used the Durable Cake for 3D in Chocolate recipe I found on CC with this pan and it came out perfect, lots of compliments....good luck!
post #3 of 5
WHICH Wilton ball?

Which cake recipe?
post #4 of 5
Thread Starter 
The 6 inch ball pan and I used a chocolate mud cake recipe. I cooked that sucker for an hour, added another flower nail on top, and the center still had areas that were raw! So frustrating!!
post #5 of 5
Thread Starter 
Just in case anyone needs help with this in the future, I did figure out how to bake a perfect cake with the Wilton ball pan. I found another discussion recommending to set your oven at 300 and putting a pan of water on the bottom rack of your oven. I did all that as well as put a flower nail in the center, baked my cake for an hour, and it came out perfect!
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