On the Wilton Sports Ball pan baking instructions it suggests reducing the oil in the recipe to 1 tablespoon for a firmer textured cake. Has anyone done this and if so is it dry? I have always just added the pudding and made it more like a pound cake in the past...
I use the ball pan with any of my normal recipes. It has always worked just fine.
I've done it many times. It doesn't seem to make any difference in the cake. That doesn't make any sense, but that's the way it's been for me.
heck, I've used straight cake mixes in the ball pan and it's worked out just fine! (when you say "recipe", I assume you're a scratch baker?)