Is there a trick to getting the large ball pan cakes to bake without the top over-browing and the bottom under-baking? If I'd left it in any longer tonight, the top would have become toast.

Any advice on these pans would be appreciated.

Thank you.

In using the soccer ball pan and a few failed attempts, I learned that you can put a pan of water on the lower rack under the pan, use a flower nail, and drop the oven temp to 300-325 and it bakes up great everytime (or has for me). It does take quite a bit longer to bake in this pan. The soccer ball (see my basketball cake photo), took me about 1:20 to bake. Evertime I did it without the water, it was mush in the middle and overbaked on the outside.

Thanks chilz822 -this will probably work for the large cupcake wilton pan, too, huh?

After my past failures and successes with the soccer ball, I personally would do it with the cupcake also (but that's just me!)
I tend to error on the side of caution

I have not had that experience yet, not to say that it will not happen. I do however, bake all my cakes on 325 degrees.