Start off with a square paper. The size depends on how big you want your star to be. If you choose a heavier stock, it will be more difficult to fold and crease the paper. The result will also be bulky. The paper I used in these samples are origami paper, regular printer paper (20 lb. stock) and a stationery paper (a little heavier than 20 lb. stock).
Step by Step
- Step 1 : Start with a square paper; Step 2: Make two creases by folding the paper horizontally and vertically
- Step 3: Fold each corner into the centre – it will form a smaller square
- Step 4: Fold one of the sides into the centre making a triangle – Make sure the
tip is well creased. This will be the point of the star and will be visible. Do the same on the other side.
- Step 5: Turn over the paper Make a crease that aligns where the folded part.
- Step 6: Fold the middle of the paper
- Step 1: Line up two modules and inner the point of the module into the “pocket” of another module
- Step 2: Repeat until you can close to make a circle.
Here are samples of different size star
Here’s how I used the smallest star. I made cubes of graduated size using a discarded file folder. Here’s the link to the cube template.
Here’s a different twist on a traditional layered birthday cake, I made it using 4 round Belgian waffles. It’s kid-friendly to assemble! For this one, I chose a special Belgian Waffle recipe that is tasty just on its own. I added maple syrup in-between layers to keep the waffles moist. To finish off I iced the “cake” with chocolate ganache and decorated with mini candy-coated chocolate bits.
Here’s all the layers of waffles after brushing maple syrup in between layers and adding ganache on the cake sides.
Here’s a picture of the waffle cake of what was left from a birthday party.
- The trick to making light waffles is to add whipped egg whites to incorporate air into the batter.
- Freeze the waffles ahead to save time. Adding the maple syrup to a thawed waffle will help keep the moistness of the waffles.
- Use a serrated knife or bread knife to slice the cake.
- ½ cups heavy cream
- 12 oz semi-sweet chopped chocolate (or 50-60% cocoa)
- Scald the cream.
- Take off heat.
- Add chocolate. Let it sit for 2 minutes.
- Mix. until well blended.
For frosting cake: Leave at room temperature overnight
For truffle: Leave in refrigerator overnight.
Ice cake: Use in liquid form.
Another savoury dish that is quick, easy, and healthy based on this recipe. I changed it according to what freshest ingredients I had on hand and to taste. It is almost like a salad best served at room temperature. You can keep the leftovers in the fridge and heat up later but I find that it was not as well-received in the family as when it was first served.
- Spaghetti squash – roasted cut side down with a bit of oil (bake at approx. 30 minutes of until done)
- bacon bits (to add some crunch and savoury taste)
- sliced olives
- tomato wedges – cherry or grape tomatoes
- grated cheese (I used French Gruyère)
- olive oil – the good kind you would use in salads
- Roast the spaghetti squash in the oven, cut side down.
- Scoop out the spaghetti squash flesh using a big spoon but keeping the long strands to resemble “spaghetti noodles”.
- Add the bacon bits, sliced black olive, fresh tomatoes and grated cheese.
- Drizzle with olive oil.
Best served at room temperature.
What to do with bucketful of blueberries after picking fresh from the farm? A quick and easy dessert with puff pastry and fresh blueberries. This dessert was inspired from this Blueberry Tart recipe. Mine turned out smaller but the taste is wonderfully light and sweet with a bit of tanginess from the cream cheese and lemon.
I suggest you follow the recipe from the source. With the smaller puff pastry, I adjusted the cream filling proportionately.