Serviettenapkin Folding Orchid Recipes

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.

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you.
• Take the East point of this diamond and fold it into the center point, and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X.
• Carefully turn the serviette over and fold each of the corners into the centerpoint again.
• Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer).
• Turn back over to the previous side, lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach undernieth with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower.
• Repeat with the other 3 corners.
• At this point you have the napkin that I call Marie's Lily Pad Flower. but the Lotus calls for an extra step.
• Reach undernieth again and you will find a second layer of 4 flaps on the bottom, gently pull them out to the front side ( hold the centre points firmly so that everything stays intact) and you will have a fuller looking flower that has additional petals/ leaves at the sides, inbetween the main petals. This addition turns the napkin into a "Lotus".

Steps:

• Lay your serviette square out flat before you in a square shape.
• Fold the serviette in half so that you have a long thin rectangle before you.
• Take the top right corner and bring it down to meet the centre bottom point of the serviette. This produces a triangle shape on the right side. Repeat with the left side so that you now have a triangle shape before you with a gap running down the centre.
• Take the bottom right point of the triangle and fold it up to meet the main point at the center, repeat with the bottom left point. You should have before you a new diamond shape with the loose points at the top.
• Take the right top flap and bring it accross and down so that what *was* the centre crease is now on top of the bottom right edge of the diamond shape. Repeat for the opposite side. The top of your serviette now resembles a rather stretched W form in it's outline.
• Gently take the two bottom points of that W form and fold them backwards to meet each other. Your serviette will have a thicker side on the left with 4 layers and a single crease on the right.
• Slip your serviette ring onto the base of this and bring it about half way up. Rotate the napkin to face you and gently pull out the two side flaps so that they are even. The center part will have a pleat down the middle. Arrange a little so that everything is as symmetrical and pleasing to the eye.

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" and the other two remaining corners East and West.
• Fold the South corner up, so that it meeting and laying on top of the North corner. Your serviette is now in the form of a triangle.
• Gently crease the bottom ( east /west line) of the triangle well.
• The South corner consists of 4 seperate flaps, take only the outer-most of these and fold it back south again, expect that the crease line should be about 1/2 inch (1 cm) HIGHER ( but still parallel to) the bottom ( east/west) straight edge of the triangle. This leaves a thick triangle on the top and a very thin, one paper layer, smaller triangle on the bottom.
• Take the next layer of the loose flap at North, and fold it south, with it's crease line about 1/2 inch (1 cm) ABOVE the crease line from the first folded down flap. Now you will have a smaller triangle folded down in the South position on top of the first one.
• Repeat Step 7 until all four flaps are folded down, pointing South in triangles on top of each other, the one on the bottom will be the biggest and the one on the top will be the smallest.
• Carefully pick up the serviette and bring the East and West corners together at the back, then carefully crease firmly the fold that runs from the center of the top main triangle to the point at North.
• Turn the serviette around and set the finished serviette onto the table with the North point closest to you on the table, with East and West points on the table furthest away from you and the South points pointing up into the air up the center.
• Works best wih heavier paper serviettes.

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.

Steps:

• Lay your serviette square out flat before you.
• Take the bottom left and bottom right corners and fold them up 1/3rd of the way towards the top of the serviette.
• Then fold the top left and top right corners down 1/3rd of the way. You will now have a long thin rectangle that is 1/3rd the width of the serviette sequare.
• Take the top flap and roll it up several times over itself ( twice or three times depending on how large your serviette is)so that it forms a little pleat (horizontally) half way along the center of the serviette.
• Carefully turn the serviette over so that the pleat that you just made is on the back side, then carefully turn the serviette around so that one of the narrow ends is closest to you.
• Roll up the serviette starting from the shortest end closest to you and finishing at the very top. The finished serveitte will have a nice pleat in the middle.
• Place the serviette onto a plate with the end flap undernieth to conceal it.

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 bottom crease and with your other hand bring the bottom right corner of the serviette over so that the corner is between half and two thirds along the top line of the rectangle on the left.
• Now take the bottom left corner and fold it over so that the point and (what was) the bottom side are lined up with the outside right edge.
• The end result is a lovely and very simple heart shape that you can present flat on a plate.

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Fold the bottom point at South up to the top point at North, there will be a horizontal crease at the bottom.
• Fold the East corner up to meet the North point and then repeat with the West corner.
• Carefully turn the serviette over so that the open points are facing in the North position.
• Fold the South point up to meet the North point. You will now have a triangle that has a vertical gap running down the centre.
• Take the east/west points of the triangle and bring them together at the back, gently open the gap at the front if necessary so that the serviette stands up by itself with the pleat to the front and the east/west points facing to the back.

Steps:

• Lay your serviette square out flat before you. Bring each of the points in to meet the center point of the serviette.
• Now a slightly tricky step -- your serviette is looking like a square before you, with the triangles pointing in to the middle.
• Place your fingers on the outside edges of the East and West sides, right at the center. Imagine that the line in between your fingers is the fold line. Fold the bottom half of the napkin backwards along this fold line and under so that the bottom two points at East and West come up on the back side to meet the top two East and West points. (when I did it my North and South triangles went a little haywire, if yours do too then just fix them back into place after the bottom fold has been made. You will now have a rectangle shape with large triangle pointing downwards on the top and two smaller triangles on each side.
• Now take the East top and bottom corners and fold them on top to meet the West top and bottom edges. You will now have a square shape with a diagional gap running from top left to bottom right.
• Only one corner will have 4 loose points, rotate your square so that it looks like a diamond before you with the 4 open points in the North position.
• Take the topmost of these points and make a relatively tight roll towards the South position, at about the half way point you won't be able to roll any further and you will have a horizontal neat cuff going east/west accross the diamond shape.
• Then take the second loose point at North and bring it to the South position, and still holding the point, start rolling it under itself heading towards the North position, at about the half way point you won't be able to roll any further and you will have a second horizontal neat cuff going east/west accross the diamond shape that's next to the first one.
• Take the East corner and gently fold it to the back until the point meets the center point, repeat with the West corner.
• Carefully turn it back to the front side and you will have a very tidy serviette with two cuffs in the middle.

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.

Steps:

• Lay your serviette out flat before you in a diamond shape.
• Fold the South point of the diamond up to meet the North point of the diamond.
• Turn the serviette so that the crease is vertical on the left side and the point points out to the right.
• Bring the top point of the napkin diagonally towards you and to the right so that the crease falls an inch (2.5cm) or so short of the right-most corner and the newly formed point at the bottom is a few inches (5-6 cm) to the right of the left one.
• Fold the right-most point towards you, the top point remains in the same place as before and the bottom comes about half way along the remaining edge. This creates two neat triangles and a diamond shape and a very simple but elegant serviette.

Steps:

• Lay your serviette square out flat before you.
• Fold the top and bottom left hand edges to meet the top and bottom right hand edges. You will have a long rectangle with the fold on the left hand edge.
• Fold the bottom short edge up about 1/3 of the way up the rectangle. Then repeat another 1/3 of the way up.
• Carefully turn the serviette over and fold the top and bottom East edge to the centre.
• Repeat with the West edge.
• Carefully turn this over again and you will have a neat package that has a pocket at the bottom into which a nametag, cutlery, flowers or a small gift can be inserted.

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you.
• Take the East point of this diamond and fold it into the center point, and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X.
• Carefully turn the serviette over and fold each of the corners into the center point again.
• Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer).
• Turn back over to the previous side, lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach underneath with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower.
• Repeat with the other 3 corners.
• If you are not putting something in the center of this serviette you may need to carefully secure the 4 central points with a pin.

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
• Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
• Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
• Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other.
• Turn the serviette over and press it flat at the outside edges. looks great presented on a plate and can be made in advance.

Steps:

• Lay your serviette square out flat before you in a square shape.
• Fold the bottom left and right corners to meet the top left and right corners. You will now have a rectangle with the crease along the bottom edge.
• Place your finger at the center of the top edge, with your other hand fold the bottom right hand corner to meet your finger.
• Now take the very top right hand corner, and fold it to the very top left hand corner. You should now have a square shape with a diagonal line running from top left to bottom right.
• Take the bottom left hand corner and fold it up to the top right and corner.You will now have a right-angle triangle (the right-angle being in the top right hand corner).
• Pick up the serviette so that the right-angle is facing away from you in the North position. Carefully open the inside folds so that you have something that resembles an ice cream cone (but with one side of the top higher than the other)The side closest to you will have all 4 loose corners visible.
• The side with the right-angle triangle will be the lowest point of the cone shape. Grasp this place ( it's also where the join is) firmly and carefully turn it it a little inside out, so that a small cuff is made all the way around. The bottom of your ice cream cone is now an elegant cone shaped sail and the cuff rises at one end like a little boat.

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.

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.
• Grasp your serviette about 2/3 of the ways up and starting at point that is on the East side of your serviette, make 5 folds or pleats more or less the same size, folding/ pleating towards from the East point to the West point.
• Slip your Serviette Ring over the north point and gently pull downwards so that only the top 1/3 of the serviette goes though the ring. Keep the north point of the serviette nicely centered.
• Spread the bottom half out the serviette into a fan formation so that both halves are equal and it looks pleasingly balanced.The top of the serviette should taper gently up to the North point and if wanted a small flower can be inserted into the fold at the top and down into the napkin ring.
• Place on empty plate.

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
• Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
• Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
• Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other, forming a circle.
• Holding the join firmly in place, slip your fingers inside to make the rest even and round so that the top point matches the point on the lower pleated cuff.

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.