Reduce Oil To 1 Tablespoon?

Decorating By shearpamela Updated 2 Oct 2010 , 12:59am by indydebi

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shearpamela Posted 1 Oct 2010 , 6:03pm
post #1 of 4

On the Wilton Sports Ball pan baking instructions it suggests reducing the oil in the recipe to 1 tablespoon for a firmer textured cake. Has anyone done this and if so is it dry? I have always just added the pudding and made it more like a pound cake in the past...

3 replies
 TrixieTreats  Cake Central Cake Decorator Profile
TrixieTreats Posted 1 Oct 2010 , 6:20pm
post #2 of 4

I use the ball pan with any of my normal recipes. It has always worked just fine.

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FACSlady Posted 1 Oct 2010 , 11:26pm
post #3 of 4

I've done it many times. It doesn't seem to make any difference in the cake. That doesn't make any sense, but that's the way it's been for me.

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indydebi Posted 2 Oct 2010 , 12:59am
post #4 of 4

heck, I've used straight cake mixes in the ball pan and it's worked out just fine! (when you say "recipe", I assume you're a scratch baker?)

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