When using a cake ball pan, i have experienced that when we put the top layer on it is too heavy for the bottom of the ball. My cake seems to smoosh. Does anyone have any solutions for this problem?
I must admit that I've never had this problem with the ball pan but all I can suggest is that you dowell the bottom half and then put the top half on a round cake card/board the exact size of it. You can then ice over the join so that you won't notice it.
Hope that helps!!
I've never had that problem either. If you don't already, you should cut a small piece off the bottom of the ball so it sits flat. You just might need to use a denser cake.