I am looking for advice and suggestions. I normally bake from scratch, but I am short on time and wanted a sturdy cake to use in the wilton ball pan, as I will be covering the cake with fondant. Having heard so much about the WASC cake I decided to try it, but it has not worked... I filled the pans to about an inch from the top, which I thought was very full, and really I was expecting it to overflow, but I wanted the pans to be full and figured better to trim down than have them not full enough.

Anyway, I tinted the batter red, blue and yellow, and filled the pans with splodges of each colour... And it DIDN"T BARELY RISE ... Arrgh! I don't think I can salvage it as I really need a nice sphere, so my question is, what did I do wrong for it not to rise? Or should I just have filled the pans REALLY full... Does the WASC cake normally rise? Does it need to be really well beaten to get some air into it? I figured that box mixes usually rise so much that even with the added ingredients it would rise well.

I used Betty Crocker white cake mix, and 4 egg whites, not the 3 whole egg version that I have seen mentioned. I added 1 cup flour, 3/4 cup sugar (as I saw some people feel it is very sweet) and 1 cup sour cream, along with the oil, water and vanilla (didn't want almond). This is for 1 box of mix, not 2, so half of the "original" recipe.

I don't know whether to try again, or just go back to one of my normal recipes. I am SO short on time, I really don't want to have to make this cake 3 times...

Any advice or comments would be greatly appreciated!

Does anyone have any ideas/advice?! I am so stumped... Also, what is really weird is that I made cupcakes with the left-over batter, and they rose just perfectly... The only difference was that they sat out for a while (while the ball pan cake baked) before they went in the oven.

The ball cake also sank a little... I was wondering it wasn't all the way cooked, so I sliced one in half to check (I can't use it...) and it was done perfectly...

PLEASE help, if you can!