We are often asked about how to use ball tins. Firstly, it’s worth mentioning that the ball tins we sell have the manufacturer’s suggestions/instructions printed on the reverse of the box label so please remove it if you are throwing the box out!
If you are making a fruit cake in the ball tin you will bake the cake as one ball. Line both halves and sit the bottom half in the tin stand. Fill that half with mixture and continue to pile up the mixture effectively creating the ball shape, leaving a little gap at the top for the cake to rise. Place the top half of the tin over the domed up cake mixture and lock into place, ready for baking.
If you are doing a Madeira or Chocolate ball shaped cake we find baking the cake in two halves works best. Line the tins as before and sit the bottom half in the stand. Fill almost to the top. Then make a scrunched up ring of foil to sit the other tin half in. Fill that one almost to the top with mixture and then bake the cakes as normal. When the cakes have cooled trim to the top of the tins and sandwich with buttercream.
Don’t be tempted to use a soft sponge like a Victoria sponge. It’s not strong enough to hold the shape when iced, so will end up getting squashed under the weight. You can also use your tin for other things, try it out for your Christmas pudding, ice cream bombes, steamed puddings and summer puddings.