Wilton Sports Ball Pan Set
- Each pan half takes 2-1/2 cups batter
- Includes two 6-inch diameter half-ball aluminum pans and metal baking stands
- Includes decorating suggestions
- Handwashing recommended
Product DescriptionChoose your own sporting passion, then use the four-piece set to create the perfect cake centerpiece. Includes two 6 inch diameter half-ball aluminum pans and two metal baking stands. . . . More >>
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I have not used yet but it is a little smaller than I expected. It looks like it will work great, will test next week for a bowling ball cake with pin.
Rating: 4 / 5
This is 6 inches in diameter and creates a perfect sphere. Both halves actually balance on their own metal rings, but be sure you reduce your baking time and temperature – it consistently takes me more than 1 hour to thoroughly bake a cake with this ball pan. The metal doesn’t feel heavy duty so I expect to see more scratches down the line. I doubt it’ll change how the pan performs though.
I haven’t found a need to use both halves, but the pan has been useful in shaping cakes made to look like a turtle, a large igloo, Tiffany lamp shade, and UFO cake.
Just like the mini ball pan, you have to generously grease this otherwise sticking will be a huge problem.
Rating: 4 / 5
The Wilton Sports Ball Pan Set was very easy to use and the golf ball cake I made turned our very nice. I am well pleased with this purchase!
Rating: 5 / 5
I wanted to make a sphere cake and this tin did the job. The directions for baking are a little off though – omitting too much oil from the cake recipe makes the the cake much too dense. And a whole box of cake mix split evenly between the two tins works fine (the directions call for less batter) And it took like an hour and twenty minutes to bake!!! The directions say something like 40 mins.
But, in the end, I ended up with a perfectly round cake, which is what I wanted.
Rating: 3 / 5
The cake turned out much smaller than I imagined it would, probably because the pan is not designed to hold a whole cake mix. I found that out the hard way. My cake turned out sort of squished looking, more like a flying saucer than a baseball. I managed to get the cake out of the pan pretty easily — my biggest fear — but I was very disappointed by the size. To make it rounder, I supplemented with a store-bought yellow cake wedged in between the layers — all “glued” together with cream cheese icing. No one knew but the cook! Still, I don’t think things were supposed to work that way. . . .
Rating: 3 / 5