Was looking for a cake to bake on ball-shaped pan. The recipe has great reviews, the name itself is captivating, so I decided to give it a try as is, no modifications :-) First thing I noticed was that took way longer than suggested, I almost felt like will take it off the oven direct to the trash can :-( waited untill toothpick came clean (65 minutes!), it ended with a big volcano-like crest in the middle and smelled overdone... but deciden not to do the icing. Surprisingly I found a wonderful flavor an texture!!! As it was a test we didn't mind the bump and keep testing texture and flavor day after day; we have to tell that both improved over the time. So, we LIKED the cake and would love to have it among our favorite recipes... but the bump is indeed a big problem as we would have to top off almost a third of the cake to make it presentable. Anybody else has had the same "bad" experience we did, any idea on the reason why this happen? I usually use heavy molds for fancy shapes like NordicWare, was the result caused by the pan itself (Wilton's aluminum soccer ball pan)?
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Was looking for a cake to bake on ball-shaped pan. The recipe has great reviews, the name...