Any Chefs out there....HELP with Christmas cake?

If the paper will not come off, you could cut it off. Use a very sharp knife (a serrated bread or tomato knife will be best for this), and cut just behind the paper, holding the knife in a vertical position. Cut very finely, just enough to remove the "rind" (as though you were peeling an apple or potato). BTW, I don't use greaseproof paper for my tins -- brown paper is best (with the pan ered first, then applying the paper, then ering the paper again, generously.)