unmold

An hour and a half to 3 hours before serving, unmold it.

Allow it to cool completely in the pan, then unmold.

Cool on a rack for 10 minutes, then unmold and continue cooling.

When ready to serve, unmold the cake onto a platter.

To unmold, run a thin knife around inside edge of pan.

To unmold, fill sink with about an inch of hot water.

Unmold the cake and place the pyramid on top just before serving.

To unmold, remove the circle of metal from around the pie.

Unmold the cake onto a large platter and serve while still warm.

Unmold the puddings and place each one in the center of a plate.

Run a sharp knife around sides of pan and unmold cake.

To serve, unmold onto the plates holding the roast duck.

Unmold the tartlets, and place in the middle of serving plates.

Unmold the pudding onto a serving plate with a rim.

Cool cake in pan for about 10 minutes, then unmold onto a serving plate.

To serve, unmold the cheese onto a chilled serving platter.

To unmold, slide a thin knife around the cake edges.

To serve, run a knife around the edges and unmold onto dessert plates.

But it should be chilled to make it easier to unmold.

Just before serving, unmold the drained cheese onto a plate or plates.

To unmold, briefly dip mold once or twice into a bowl of hot water.

When set, unmold onto a serving plate and slice.

To serve, unmold the terrine, and peel off the wrap.

Run a spatula around the inside rim of each pan and unmold the cakes.

To serve, unmold the terrine on a platter and slice it.