Easter Bunny Fold Serviettenapkin Folding Recipes

EASTER BUNNY FOLD - SERVIETTE/NAPKIN FOLDING

Steps:

• Start with a lightly starched napkin. Lay the napkin right side up in a sqaure on a flat surface.
• Starting from the bottom begin folding the napkin upward into 4 equal rectangular parts.
• Find the middle of the rectangle folded napkin. Fold the right side of the napkin upward to the center of the rectangle. Do the same with the left side.
• Fold the top outer corners down to the center point. The napkin should look like a diamond now.
• Fold the right and left points in to the center line. Carefully, turn the napkin over.
• Take the bottom point and fold it upward so that the point is approximately 1 inch above the center line.
• Carefully turn the napkin over again.
• Fold the right side in half. Fold the left side over so that it overlaps the right side. Tuck the bottom left corner into the pocket of the right side to secure the napkin.
• The end result should resemble a bunny.

STEP BY STEP NAPKIN / SERVIETTE FOLDING

Steps:

• Take your square napkin, lay it totally flat before you, then fold it in half horizontally.
• Fold again, this time vertically so that you have before you a square a quarter the size of your origonal square.
• Only one of the 4 corners will have 4 open or loose edges. Rotate the square before you so that it looks like a diamond with the four open edges pointing to the bottom.
• We will call the points on your diamond shape East, West, North and the open egded bit, South.
• Make a horizontal fold between the East/West points, bringing the open ended South point up to meet, and on top of, the North point.You will now have a little triangle.
• Take the East point of the triangle and fold it in towards the middle. What was the sloping right hand edge of the triangle is now a vertical edge running down the center of the triangle and there is a little flap sticking out at the bottom.
• Take the West point and fold it into the center the same as you did with the previous East edge, the two vertical lines should meet in the middle, and you will have a diamond shape that has two long sides at the top and two short sides (the two little flaps) at the bottom.
• Pick up your diamond shape and fold the two little flap bits at the bottom completely under, so that they only show on the back of the triangle. The front will now look like a steep triangle with a vertical slit down the middle.
• We will call the points of this triangle East, West and North. With the flaps still folded to the back of the tiangle, fold the East and West points backwards until they meet, and gently crease the two folds that form and meet at the North point.
• The slit in the front will have opened and the 4 open points of the napkin will be hidden in layers inside. Pull very gently on them one by one and they will stand up like the sails of a boat. Some people I know call this napkin a boat, some a flower and some the Sydney Opera House.I don't know its' offical name but set onto a plate or into an empty wine glass, this a very elegant addition to a classy table setting.

SERVIETTE/NAPKIN FOLDING, ANOTHER POCKET FOLD

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the bottom two corners and fold them 1/3 of the way up the serviette.The fold line should be at the bottom.
• Take the top two corners and fold them 1/3 down so that the top two corners are level with the fold line that you made in the previous step.You now have a rectangle in front of you.
• Place your finger in the centre top point of the rectangle and with the other hand take the top right hand corner of the rectangle and fold it to the center bottom of the rectangle, but continue past the bottom of the rectangle so that you have a vertical straight line running down the center and a small flap sticking out that the bottom. Repeat with the left side of the serviette.
• Then fold the bottom two flaps back on top of themselves so that they are level with the bottom of the rest of the serviette. You will have before you a thin rectangle shape on the bottom and a triangle on top of it and there will be a vertical gap in the center of both of them.
• Take the right hand end of the rectangle and fold it into the center, repeat with the left hand side of the rectangle but insert it into the opposite piece.
• This should form a small square pocket that has a triangular top.

SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
• Take the uppermost of the loose points at the South position and fold it up to meet the North point.
• Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
• Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases ( this does improve the result immensely).
• Carefuly turn the serviette over and take the bottom right point and bring it up to a central point midway along the edge between the bottom left point and the top at North.
• Repeat with the remaining corner. Iron the creases.
• Turn the serviette over again to show off the neat front side.

SERVIETTE/NAPKIN FOLDING, ANOTHER RESTAURANT FAVOURITE.

Steps:

• Lay your serviette square out flat before you in the shape of the square.
• Fold the bottom left and right corners up to meet the top left and right corners so that you now have a rectangle shape with the crease at the bottom.
• Place your finger in the center of the top of the rectangle. With your other hand take the bottom left corner of the rectangle and bring that point up to your finger. You will have before you a triangle shape on the left hand side and a square on the right hand side.
• Place your finger on the bottom center point where the triangle meets the square, and with your other hand, take the top right corner and bring it to meet your finger. You will now have before you a shape that is somewhere between that of a diamond and a rectangle with a gap that runs diagonally from top left to bottom right.
• Carefully turn the serviette over.
• Take the bottom left and right edge and fold it upwards to meet the top edge. There will be a triangular flap hanging down on the left hand side. If you pick the serviette up, the other loose triangle will fall down from the back of the right hand side, so now you have a long narrow strip at the top that has pointed east and west edges and two triangles hanging down at the bottom.
• Put your finger on the topmost left point of the bigger triangle that is hanging down, (your finger should be about 1/3 of the way along, from the very top left edge)Then fold the most top left point to the right so that the finger would be at the center of the new fold that you make. Lift up the flap of the bigger triangle that is hanging down and tuck the point that you folded over underneath.
• Turn the serviette over so that the straight edge is still at the top and place your finger at the peak of the triangle that is pointing upward. (your finger should be roughly half way along the top edge of the serviette).
• Bring the most left point completely towards the point in the top right hand corner, where your finger was, is where the new fold line is.
• Pick up the napkin and carefully tuck this flap into the opposite fold.
• Carefully pick up the serviette so that the two points are in the North/South position, slip your fingers underneath and pull very gently in both east/west direction to open the serviette enough so that it stands up.
• Neaten the centre a little if necessary.