Needing Help!! Wilton Sports Ball Pan, Cake Sticking.....

Decorating By Periperi Updated 25 Jun 2011 , 12:19pm by Periperi

Periperi Posted 24 Jun 2011 , 11:40pm
post #1 of 13

I've used this pan set twice now. The 1st time my cake stuck a little bit, but with icing I was able to salvage it. This time I baked up a chocolate cake and couldn't get the cake out at all. I now have a large bowl filled with cake crumbles. UGH! I generously greased my pans w/ crisco and then dusted them w/ flour. I also let the cakes sit 15 minutes before inverting them on a wire rack. This cake is due tomorrow. Eeeek!! Any suggestions on how I can get my cakes to release easily? Thanks in advance!!

12 replies
sk8ter72 Posted 25 Jun 2011 , 12:00am
post #2 of 13

I just use the Pam spray and only leave them in the pan for 10 minutes. Before I flip them out, I take a spatula and go around the edges. The cake usually pop right out

Marniela Posted 25 Jun 2011 , 12:36am
post #3 of 13

I ususally put about a 4" diameter circle of wax paper in the bottom of the pan after shortening and flour. It doesn't go totally flat, but with the weight of the batter it squished it down quite well. Then I take a knife and run it along the sides of the pan and it comes out no problem. I usually leave it for several hours still in the pan and haven't had a problem. Hope that helps.

EmilyJo9 Posted 25 Jun 2011 , 1:04am
post #4 of 13

I use the ball pan a lot and I spray the pans with Bakers Joy (it's like Pam but has flour in it too) and the cakes literally come right out. I let the cakes cool completely and then turn the pan over and with a little tap on the counter the cake slides right out.

cmehend Posted 25 Jun 2011 , 1:17am
post #5 of 13

I've used this cake pan several times. I always use Wilton's cake release and I've never had a problem.

lorenaortegarox Posted 25 Jun 2011 , 1:18am
post #6 of 13

i agree with Emily, i have used mine with bakers joy or pam baking with flour and have not had an issue!

BlakesCakes Posted 25 Jun 2011 , 2:24am
post #7 of 13

I think you prepped the pan properly, but left the cake cool in the pan too long. The cooling properties of a half sphere are different than a flat bottomed pan.

I never any cake stay in the pan more than 10 mins., but I always take the sphere halves out at about 5 mins. Knock wood, no problems yet.

HTH
Rae

yummy_in_my_tummy Posted 25 Jun 2011 , 2:29am
post #8 of 13

I use homemade non-stick paste and I've NEVER had a problem. Works like a charm, I will never grease and flour anything ever again!

It's 1 part canola oil, 1 part flour and 1 part crisco. Mix it all together and spread it on your pan before you pour the batter in. I run a butter knife around the sides of my pan before I flip it out and they just pop right out! icon_smile.gif

I make it in advance and keep a sour cream sized tub in the cupboard. Try it, it really works!

yummy_in_my_tummy Posted 25 Jun 2011 , 2:31am
post #9 of 13

I use homemade non-stick paste and I've NEVER had a problem. Works like a charm, I will never grease and flour anything ever again!

It's 1 part canola oil, 1 part flour and 1 part crisco. Mix it all together and spread it on your pan before you pour the batter in. I run a butter knife around the sides of my pan before I flip it out and they just pop right out! icon_smile.gif

I make it in advance and keep a sour cream sized tub in the cupboard. Try it, it really works!

KathysCC Posted 25 Jun 2011 , 2:36am
post #10 of 13

Did you put your pans in the dishwasher? This will ruin the finish and make the cake stick more. I use Crisco and flour and have never had a problem.

Periperi Posted 25 Jun 2011 , 3:46am
post #11 of 13

Thank you so much for all the tips! I have a 2nd batch in the oven right now. One I used a small parchement paper circle in and the other I sprayed pam and used flour. We'll see how they turn out. I never put my pans in the dishwasher.....always hand wash and dry. Thanks again everyone, I appreciate the replies so much♥ Fingers crossed this batch is a winner. =)

Candice56 Posted 25 Jun 2011 , 4:51am
post #12 of 13

I have used the soccer ball pan 3 times I found if I don' use almost 2 boxes of mix I end up with a 3/4 ball, I also have to bake mine like 50 minutes, I use the no stick spray on the ball pan that Sam's club sells and I spray lots of it on the pan, so far so good I also let mine cool probably 30 to 40 minutes flip it over on a cookie cooling grate it's shape was great the last two times the. Hope you have better luck with it.

Periperi Posted 25 Jun 2011 , 12:19pm
post #13 of 13

UPDATE: The cake in the pan sprayed w/ Pam and flour stuck just as bad as my 1st batch did. The cake in the pan w/ Pam and parchment worked ok. The cake isn't as uniform as I'd like, but I can doctor it up w/ icing and no one should be able to tell. I'm wondering if maybe my pans are defective. I bought a bundt pan 3 years ago from Michael's and I had the same problem with it. Every type of "release" method was used and every cake I bake stuck terribly. I called Wilton and they sent me a new pan free of charge. The new pan works perfectly.

WHAT A PAIN IN THE REAR!! Again, thanks everyone for the tips. Guess it's time to give Wilton a call......again. ♥

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