5) Place a sheet of parchment paper waxy side up 6) Place the scone dough over
waxy side of parchment paper and flatten out to 5 - 10 cm thick.
Carefully lift the cooled dough out of the pan by holding two
sides of the parchment paper.
Lift the cake out of the pan using
the sides of the parchment paper.
Cool for 15 to 20 minutes in the pan then carefully remove the entire cake from the pan by grabbing
the sides of the parchment paper and lifting directly up from the pan and moving the cake to a cutting board.
Grab
the sides of the parchment paper and lift the brownies from the pan.
Allow the cake to cool for 10 minutes, and then grabbing
the sides of the parchment paper, lift the cake directly up and out of the pan.
Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using
the sides of the parchment paper to help lift it out.
Pull the bar cookie out of the pan onto a cutting board by
the sides of the parchment paper.
If you want the dough to stay in place, pull of
the side of the parchment paper and staple the corners together, creating a cradle to keep the dough from spreading out.
Allow to cool completely then remove by grabbing
the sides of the parchment paper and pulling the entire thing out.
Pour the olive oil on top and then pull up
the sides of the parchment paper and twist the top of the parchment so it is tightly wrapped around bulb.
Lift up
the sides of the parchment paper to remove the cake from the pan and transfer to a wire rack to cool.
Spoon about half of the chocolate coating over the bottom and halfway up
the sides of the parchment paper cups.
Gather
the sides of the parchment paper together and tuck under to form a pouch with no openings.
Lift
the sides of the parchment paper to release the solid mixture form the pan.
To remove the cake from the pan, gently pull up on
the sides of the parchment paper and lift out of the pan.