Ok, this is by no means professional or anything, but I tried.
I guess this is self-explanatory enough. One thing I didn’t mention is that you need to make sure when you are doing the little folds, you’re doing them tightly so that they pull in all the excess paper, but not so tight that you tear the paper. Some wrappers are especially fragile and easy to tear.
Absolutely beautiful. Thank you very much.
It seems like that the last fold doesn’t want to stay down for you, either. 😛
Thanks again!
Whether it stays down or not partly depends on the paper. Once you stacked them up though, and left alone for a while, the paper will stay down. When I first opened this cake again it was solidly stuck into the hole.
Thanks for posting this. I have a couple newer cakes that use very thin paper and were sealed with a sticker. This makes them very tough to unwrap without tearing the paper. Do you have any tips or tricks for open those bings?
Nope, unforutnately. Those stickers should really only be used on thick papers. The manufacturers that use thin paper and a sticker should be shot.
OMG, MarshalN, you have become a movie star. This is exactly what I need to know. Thank you, thank you, thank you!
Cheers for that MarshalN, I feel a little bad about commenting on your paper folding article and only reading the wealth of tea info you provide but this is far more instant gratification.
Shot for sticker application? You truly are living up to the tea addict claims.
thanks, marshaln!
kind of reminds me of making dumplings–pressing the dough in little folds along the seam…
Actually making dumplings is a good analogy. You can’t make nice dumplings if your folds are too big — they just won’t hold.
Very instructive. The subhead could be Marshal arts. And thank you, thank you again for your beautiful informative blog.
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