Hmm.. Are you using the 3D sports ball (comes with two pieces) or are you using the soccer ball pan (comes as one piece)
Take a look at this topic from last month where I explain the difference.
http://forum.cakecentral.com/cake-decorating-ftopict-377953-wilton.html+ball+pan
HTH
ahh... ok, yep when I use these pans I also cook at 325. I don't know what the directions say but I find if I fill about 3/4 full and bake at a lower temp they rise over the top no problem.
Just make sure you put them on a cookie sheet in case they overflow (trust me on this one 
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I do the same as leily. Fill 3/4 and place on a cookie sheet. Heck, it's just easier to handle that way! I let the cake cool for 10 minutes, then carve off the dome while the cake is still in the pan. Then, I turn it out onto a parchment lined cooling rack so the cut side doesn't stick.
Hi I've used it many times. Don't forget to make your batter thicker for the ball. I would add an extra tbsp of cake flour to the batter or use a good dense batter mix. Make sure it cools as another poster mentioned, in the pan, then remove the dome and let cool again. Cake shrinks when it cools, so it's important to let it maintain it's shape in the pan for the first 10 minutes. 
Good luck! 
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