Anyone have an addition to WASC recipe to make it like a pumpkin cheesecake flavor??? Doing a football cake for my brother on Thanksgiving since his bday is a few days later. He loves pumpkin cheesecake.

Another question or two.... when using the football pan, how high do I fill the batter? I obviously can't torte it, right? What can I do about using a filling? What icing should I use under the fondant? TIA!

What bout doing a spiced, white chocolate ganache for under the fondant?

I have the soccer pan and I torte it, who wants a hunk of cake with no filling? I just do a thin layer as not to change the shape of the ball to much. I fill mine about 3/4 of the way full, remove from oven, and lay a paper towel down on the warm cake then press-makes a nice dense cake and no leveling required. HTH

Anyone have any thoughts on the WASC additions?

You could use a spice cake mix, use pumpkin instead of sour cream, and throw in a box of cheesecake pudding mix. JMO

I sort of agree w/scarlets-cakes. I'd probably still use some sour cr though. Maybe not as much but just enough to still have that flavor.