I have baked a cake in a ball pan before and the sides burnt before the inside was done. Is there any way to avoid this?
Also, I want to add chocolate chips to the batter (mini). Can I just mix them in to the batter before i bake or should I sprinkle it on while its baking to avoid it from sinking to the bottom?
Thank you so much guys!
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I haven't encountered that problem with the ball pan yet, but I think lowering the temperature is a good idea.
Have you used an oven thermometer to check your oven's actual temperature? My old oven was baking 25-35 degrees higher than what I set it at, and that was the cause of my first few cakes getting much browner on the sides than I would have liked.
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