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Wilton Bakeware
Item# 2105-2044

Soccer Ball Cake Pan

 
$13.99  

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Kick off just about any sports celebration with this versatile pan. It moves from soccer field, to baseball diamond to basketball court with ease. A great way to reward a season or even a game well done! One-mix pan is 8 3/4 in. diameter x 3 1/2 in. deep. Aluminum.

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Soccer Ball Cake Pan is rated 4.3 out of 5 by 27.
Rated 5 out of 5 by from My suggestions for using the ball pan Before using read every review posted. My cake was made from scratch so it was easy to multiply the ingredients by 2.5. Thoroughly grease the pan and dust with pancake mix. Take a #7 flower nail, grease and dust that, and put it in the bottom. Then take some parchment paper, cut the bottom to look like fringe, and put that around the top, fringe side down to conform to the round pan.. When pouring the pan with batter, leave a little room at the top for expansion. Set the temp at 325 and baked until the toothpick comes out clean. My cake was a little overdone, but tasted fine. Hope this helps!
Date published: 2017-12-04
Rated 3 out of 5 by from Takes a lot of cake! I bought this pan to make baseball cakes for my twin grandsons for their first birthday. I used a banana no sugar recipe. I made one recipe and it did not even come up two thirds of the pan even though it claimed it made two nine inch rounds. I made a recipe and a half and it was enough but really could have used two. It would be very hard to see the soccer lines on the ball as it is not pronounced.
Date published: 2017-04-22
Rated 4 out of 5 by from There are no instructions included with the pan but they are here: http://www.wilton.com/downloads/paninstructions/2105-2044SoccerBall.pdf--- not that they help. All three cakes were made after spraying the pan with Pam Baking. Following the directions using Betty Crocker Super Moist devil's food cake resulted in burnt edges and a top that didn't rise evenly. It looked like a mushroom when turned out- none of it reached the rim of the pan. Any thought of making a ball by repeating the first wasn't going to happen. When purchasing we thought the goal was to bake two halves but the instructions imply that Wilton only intends for a half sphere. Cakes 2 & 3: mixed three boxes of cake mix, turned the oven down to 325, lined a broiler pan with tin foil, split the batter into two portions (by filling first pan to about an inch below the top) and baked for about an hour and 15 minutes, testing regularly after 50 minutes. Cake overflowed as planned, let cool for 10 or so minutes and sliced the excess off before turning out onto rack to cool. Very little pattern but close as perfect as we're going to get. Repeated for cake 3. None of the cakes had much of the ball pattern to follow for decorating. Project now turned over to wife: she decorated a half, turned it over onto a plate and "glued" the second half on top with frosting. Decorated the second half and voila. Finished product was completed a few hours before party and it became clear that the ball had a leak and was slowly compressing under its own weight. Not a big deal but wouldn't advise doing way in advance. Maybe freezing halves or using a denser cake mix (at least for bottom half) would solve??? Ultimately it looked really good. Baking
Date published: 2015-01-08
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