Both times I used Wilton's ball pan, edges baked to a crisp, while the middle was still sticky (once with my scratch dark chocolate recipe that Iâve used for many years without an issue, second time with anoter tried-and-true doctored chocolate mix). They also domed way too much⦠Soooo⦠I was thinking of wrapping the pans in a wet towel to achieve the bake strips effectâ¦? Any other suggestions on making the Wilton ball pans work?! Thanks!

Sorry I'm not going to be much help here, but thought I'd give you a bump. I have used this pan a couple of times with no issues. I just used a regular boxed Betty Crocker mix, non-doctored. Maybe try that?

I use a flower nail in each half of the ball pan to prevent the overcooked-edge-batter-in-the-middle predicament. Before I started doing that, I'd get toasty edges before the middle got properly done.

HTH,
Deanna

Glad I could help. Post a pic when you get your cake done!

Deanna

I use the bake even strip around the very edge of the pan and it turns out great. It's not too hard after you try it a time or two. I tried it on an empty on first, then after filling, had no trouble putting it on there. HTH