Used the sports ball pan for the first time. It came out beautifully, let it rest out of the pan, everything was fine. That was yesterday.
Today I cut the bottom flat to put it on the board. Added an icing dam and filling, put the top on. It started cracking immediately! The bottom layer kept cracking, spreading, even when I added dowels to hold the top on (it started to slide. I ended up using mini marshmallows to support the bottom, covered those with "sand" which helped, but it still looks a little flat. It actually doesnt look too bad, but I am making soccer balls next week, and they won't have support. How do I prevent cracking? I used a french vanilla recipe, baked at 325, mix not doctored.
Good news, tho - the chocolate cake, which ALWAYS cracks, stayed together! 
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