Dough

1. Spray the interior of the mold and lids with cooking spray. Cover one end of the canape mold with the lid.

2. Roll bread dough out into a 1 1/2-inch-wide rope measuring the length of the canape mold. Place the dough rope in the canape mold and place a cover on both ends.

   You can also cut enough dough to fill the canape mold by half then press the dough into the greased mold. Place the lid on the other end of the canape mold.

3. Place the canape mold in a warm area, such as on top of a refrigerator, so the dough can rise. Let the dough rise for 30 to 45 minutes or until it fills the mold 3/4 full.

4. Heat the oven to 375 degrees Fahrenheit. Place the oven rack on the lowest position.

5. Take the cover off one of the ends of the canape mold. Place a rimmed baking sheet in the oven and set the canape mold on it upright, uncovered-end up.

6. Bake the bread for 50 to 60 minutes, or until the exposed part of the bread starts to brown. Take the canape mold out of the oven and let it cool 10 minutes.

7. Take the other cover off the canape mold. Tap the mold firmly to loosen the bread and slide it out. Cool the bread on a cooling rack and let it reach room temperature before slicing.

Cake Batter

1. Heat the oven to 350 F. Place the oven rack at the bottom position.

2. Spray the inside of the mold and the lids with cooking spray. Wrap one end of the canape mold with heavy-duty aluminum foil and place the cover on it.

3. Set the canape mold upright with the uncovered end facing up. Pour the batter in the mold until it's about 3/4 full.

4. Place the canape mold upright in the oven. Bake the cake mix for 45 to 50 minutes, or until the top of it starts to brown.