I want to make a cake with the ball pan for my niece. How does it stay up though? I would imagine the weight from the middle and top would make the sides slide off. Does it work better than I imagine?
I've used the ball cake pan quite a lot. I am not sure what you mean about it sliding. It works best if you use a pound cake or heavier type of cake mix but I've used it with regular cake mix with no problem. It is not a very large ball and seems to hold up under the weight of icing with no problem.
I've never had any problems with cracking or sliding although it does require support if placed on top of another cake. I made a soccer ball once that smashed the cake underneath it. Since then, I use a support system with it if I put it on another cake.
I've used the ball pan and have never had problems with it. When I am ready to put the cake on the cake board I level a small piece of the bottom so that it sits more secure. Also very important to cool the cake completely before sandwiching it together. When cutting I cut pie slices once the cake is half cut I lay the remainder down and finish cutting like that. Here are a couple I've done. HTH