Tillie Doyle
The Wilton ball pan is a two-piece ball-shaped pan that can be used to make a 3D soccer ball cake. The pan uses the same amount of batter as a 2-layer 8 cake, which serves around 12 to 16 people, depending on the size of the slices. Some bakers have noted that the Wilton ball pan seems smaller than expected, and it can be challenging to ensure even cooking throughout the cake. To address this, some bakers recommend using a flower nail in the centre of the pan or placing a pan of water on the bottom rack of the oven while baking. With patience and the right techniques, the Wilton ball pan can produce a show-stopping cake with generous servings for a small gathering.
| Characteristics | Values |
|---|---|
| Number of servings | 12-15 |
| Wedding-sized slices | 24 |
| Healthy-sized servings | 16 |
| Bake time | 50 minutes |
| Oven temperature | 350° F |
| Lowered temperature | 300-325° F |
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What You'll Learn
The Wilton ball pan can serve 12-16 people
The Wilton ball pan is a two-piece, ball-shaped pan that can be used to create impressive 3D cakes. The pan takes a considerable amount of time to bake, with some bakers reporting bake times of close to 50 minutes at temperatures between 300-350° F.
To prepare the pan for baking, it is important to grease the inside of the pans using a pastry brush and solid vegetable shortening. Do not use butter, margarine, or liquid vegetable oil, as this can cause the cake to stick. Spread the shortening so that all indentations of the pan are covered, then sprinkle with flour and shake to ensure all surfaces are coated. Turn the pan upside down and tap lightly to remove any excess flour. If any shiny spots remain, touch them up with more shortening and flour.
Once the cake is baked and cooled, it can be removed from the pan by placing a cooling rack against it and turning it over. Lift the pan off carefully, then transfer the cake to a serving board. Be sure to hold the cake, rack, and board close together to prevent cracking. The cake can then be decorated as desired.
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It uses the same amount of batter as a 2-layer 8 cake
The Wilton ball pan uses the same amount of batter as a 2-layer 8-inch cake. This means that if you are using a box mix, one box should be enough to fill the Wilton ball pan. However, to be on the safe side, you could make one and a half boxes of batter and have an extra pan ready to put any leftover batter in.
The number of servings you get from the Wilton ball pan will depend on the size of the slices. Wilton states that an 8-inch round cake serves 24 people, but these are wedding-sized slices. You are more likely to get 12 to 16 servings out of the Wilton ball pan, depending on how big you want the slices to be.
When filling a cake pan, the general rule of thumb is to fill it about two-thirds to three-quarters full. This leaves enough space for the cake to expand and rise as it bakes. If the pan is too full, the batter may spill over the sides, and if it is not filled enough, the cake may turn out dense or flat.
To calculate the exact amount of batter needed for a cake, you can use a simple calculation with cups. First, you need to know how many cups of batter one batch of your chosen recipe makes. This can vary depending on the recipe. Then, you can refer to a chart that shows how many cups of batter are needed for different-sized cake layers.
Alternatively, you can use a more math-intensive method to calculate the exact volume of batter needed for your cake pan. The general formula for any sized tier is: Pi (3.14) x cake layer radius squared x cake layer height x number of cake layers.
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Tips for baking in the Wilton ball pan
Baking a cake in the Wilton ball pan can be tricky, but these tips can help you achieve success. Firstly, it's important to prepare the pan properly to ensure your cake doesn't stick. Grease the inside of the pans generously with solid vegetable shortening, avoiding butter, margarine, or liquid vegetable oil. Then, sprinkle flour inside the pan, shaking it so that all greased surfaces are coated. Tap the pan lightly upside down to remove any excess flour. If you notice any shiny spots, touch them up with more shortening and flour.
Next, consider using a flower nail in the centre of the pan. Grease it in the same way as the pan, and place it at the bottom before adding your batter. This will help the cake bake more evenly. Additionally, lower your oven temperature to between 300°F and 325°F, and be prepared for a long bake—around 50 minutes or even longer. Keep checking for doneness with a cake tester inserted into the centre of the cake, and be patient!
To ensure your cake holds up and doesn't sag under the weight of the top half, some bakers recommend using a cake board between the two halves when serving. This provides extra support and makes it easier to cut and serve the cake evenly.
Finally, when removing your cake from the pan, be sure to let it cool completely—at least one hour—before attempting to turn it out. Then, use a cooling rack and turn the pan over, lifting it off carefully. Repeat this process for the bottom of the cake, and always hold the cake, rack, and board close together to prevent cracking. With these tips in mind, you're ready to create a stunning ball-shaped cake!
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Tricks to get the cake out of the pan
The Wilton ball pan typically yields 12 to 16 servings, depending on the slice size. The pan is quite small, and the batter quantity is similar to that of a 2-layer 8" cake. While the pan may seem inadequate, it can surprisingly accommodate all the batter. Here are some tricks to get your cake out of the pan in one piece:
Prepare the Pan Before Baking:
Greasing the pan is essential to prevent the cake from sticking. Use butter, margarine, baking spray, or specific products like Pam or Baker's Joy. For extra insurance, flour the pan after greasing, and consider lining the bottom with parchment paper before greasing again. This preparation is crucial, especially if your pan has intricate details or nooks and crannies, like a Bundt pan. Use a pastry brush to get into all the crevices. However, for cakes like angel food cake, sponge cake, or chiffon cake, avoid greasing the pan as these batters need to cling to the pan's sides to rise effectively.
Allow the Cake to Cool:
Before attempting to remove the cake from the pan, ensure it has cooled sufficiently. Let it sit at room temperature for at least 20 to 30 minutes, or until it's just warm. You can speed up the cooling process by placing the pan in the refrigerator or on a cooling rack. For cakes like banana bread or pound cake, unmold them after about 10 minutes, as they cool better outside the pan.
Use a Knife or Spatula:
Run a butter knife or a flexible spatula around the edge of the pan, between the cake and the pan. Keep the knife or spatula in contact with the pan's side to avoid cutting into the cake. This technique helps loosen the cake's grip on the pan.
Flip the Pan:
If the cake is still stuck, try flipping the pan upside down and tapping the backside to help release the cake. You can also place a bowl of ice cubes on top of the upside-down pan to encourage the cake to come out.
Reheat the Cake:
Sometimes, a temperature shift can help. Place the pan back in the oven for a few minutes to slightly reheat the cake, or store it in an enclosed space with a cup of boiling water to raise the temperature. This change in temperature can cause the cake to expand and contract, making it easier to slide out.
Remember, the key to successful cake removal is a well-prepared pan and patience in allowing the cake to cool adequately before attempting to remove it.
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Decorating ideas for a Wilton ball pan cake
The Wilton ball pan can be used to make a variety of impressive 3D cakes, from soccer balls to basketballs, and can be decorated in a number of creative ways. Here are some ideas for decorating a Wilton ball pan cake:
3D Soccer Ball Cake
To create this design, first, tint 2 cups of frosting black and reserve 1 cup of frosting white. Thin the white frosting with light corn syrup. Once your cake has been baked and cooled, fill, stack, and frost the cake with the thinned white frosting. Prepare piping bags with a coupler for the white frosting bag. Fill the bags with the black and white frosting. Mark the soccer ball patterns with toothpicks and use a pattern with parchment paper if desired. This design is sure to impress any soccer fan!
3D Basketball Cake
For a fun basketball cake, decorate your cake with orange buttercream frosting stars and fondant strips. First, tint 3 cups of icing by combining orange and brown icing colours. Assemble the cake halves and cover the cake lightly with icing, reserving the remaining icing. Roll out black fondant and cut it into strips. Attach the fondant to the cake using icing or a damp brush, wrapping the fondant horizontally around the middle. This cake is a great centerpiece for any basketball fan's birthday or celebration.
General Decorating Tips
When preparing the pan, it is important to grease the inside of the pans properly using a pastry brush and solid vegetable shortening. Do not use butter, margarine, or liquid vegetable oil. Ensure all indentations of the pan are covered. Sprinkle flour inside the pan and shake to ensure all surfaces are coated. Turn the pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour.
Additionally, when removing the cake from the pan, place a cooling rack against the cake and turn the pan over. Lift the pan off carefully. Allow the cake to cool completely for at least one hour before decorating. To prevent cracking when transferring the cake to a serving board, hold a cake board against the cake and turn it over. Repeat for the bottom of the cake.
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Frequently asked questions
The Wilton ball pan uses the same amount of batter as a 2-layer 8" cake, which serves 24 wedding-sized slices or 16 healthy-sized servings. However, some bakers say they get 12-15 nice slices.
Preheat the oven to 350° F or adjust the temperature according to your recipe directions.
The bake time for the Wilton ball pan is around 50 minutes. However, some bakers recommend lowering the temperature after 30 minutes and baking for closer to an hour.
Some bakers have reported issues with the bottom of the cake sagging, even when using a dense cake mix. Suggested solutions include using a flower nail in the centre, not filling the pan as much, or baking an additional 8" cake to stack.
