The buttercake was home made. I timed it, but the problem was I didn't really know how long it would take. I doubled my recipe amount so wasn't sure. I tested the cake and the skewer came out with only a few crumbs. Problem was it was starting to over dry near the edges....
The ball pan always gets dry on the edges because the amount of cake there is so thin. You should make sure that you put the exact amount of batter that they say in the directions. If you put too much, the weight can cause problems. the second thing is to make sure you time it according to the directions also. I always add 5 minutes to the Wilton times and have never had a problem with the ball pan being undercooked or collapsing. Hope this helps.
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