I have two cakes coming up where I will need to use the Wilton ball pan. For these cakes, can you tort and fill them or does that affect the perfect ball shape?
Good question! I'm interested in the responses. I've never tried torting and filling it.
Hmmmmmm - very limited experience here, but I did torte and fill the Wilton 6" ball pan once, and I just used enough icing to stick the halves together once. Torting actually seemed to help a bit since the recipe I used (WASC both times) wanted to "flatten" a bit in that ball shape.
I did tort and fill each half of the ball pan when I made the Christmas ornaments (you can see them in my photos) - but I didn't stick them together. However it didn't disturb the shape that much once I got the icing on. You would essentially have 4 layers each @ 3" tall.
Yes you can, it doesn't change the shape, I have done it on several occasion.
The instructions actually tell you to fill them. I do all the time. It actually helps round it out, vs. coming out with a rather squished ball.
torted and filled many times. works fine.
Wow! I totally learned something new!! I've always thought you couldn't do it without ending up with an egg-shaped basketball, baseball, etc!! I'm gonna try it!
Thank you all for the replies! I haven't bought the pan yet, so I didn't realize they actually tell you to do it. I made a soccer ball in a pyrex bowl and I did fill both halves of that. As others pointed out, it helped with the shape but that wasn't really as round as the ball pan so I wasn't sure it would work again.
Thanks again for all the helpful responses!
A couple more questions about sports ball pan:
Do you torte each half?
Do you have to use dowels and cake boards to support the top half of the ball? If so, how do you do that?
Thanks. I've had that pan in my closet for years--maybe decades--and I've never used it. It looks like icing or covering it in fondant is a nightmare, especially towards the bottom.