Help With Baking In The Wilton Sports Ball Pan

Baking By monizcel Updated 14 Mar 2013 , 5:56am by cookielvr13

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monizcel Posted 23 Jun 2009 , 9:16pm
post #1 of 12

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

11 replies
cathie_shinnick Cake Central Cake Decorator Profile
cathie_shinnick Posted 23 Jun 2009 , 10:16pm
post #2 of 12

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.

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chilz822 Posted 23 Jun 2009 , 10:43pm
post #3 of 12

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

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Loucinda Posted 24 Jun 2009 , 1:03pm
post #4 of 12

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.

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FlourPots Posted 28 Jun 2009 , 10:16am
post #5 of 12

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.

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realjen01 Posted 28 Jun 2009 , 1:02pm
post #6 of 12

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!

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anricat Posted 28 Jun 2009 , 9:29pm
post #7 of 12

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.

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yinyangmama Posted 3 Jul 2009 , 1:50pm
post #8 of 12

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?

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LSW Posted 3 Jul 2009 , 2:00pm
post #9 of 12

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

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disubu Posted 3 Jul 2009 , 2:00pm
post #10 of 12
Quote:
Originally Posted by yinyangmama

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.

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Angela93 Posted 3 Jul 2009 , 2:03pm
post #11 of 12

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 fineicon_smile.gif

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cookielvr13 Posted 14 Mar 2013 , 5:56am
post #12 of 12

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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