Stamps:
You've Got This
Paper:
Basic Black 5 1/2 x 4 1/4, 4 x 1 1/4
Mint Macaron 5 1/4 x 8, 3 3/4 x 1
Very Vanilla 5 x 7 1/2
Vellum 2 3/4" Strip
Ink:
Archival Basic Black
Mint Macaron
Technique:
Trifold Card
Die Cutting
Distressing
Accessories:
Starburst Framelits Dies, Stylus, Paper Piercing Mat, Glue Dots, Distressing Tool, Adhesive
First, fold the Mint Macaron piece in half. Open it and run it through your die cutting machine using the Starburst Framelits Dies.
Fold the Very Vanilla piece in half and adhere it upside down so that it opens left to right. (You will stamp on the outside and then open it to write your personal thoughts.)
I then closed the Mint Macaron card and made light pencil marks to mark my circle on the Very Vanilla. This way I can center my stamped flower.
Stamp the background using Mint Macaron and then the flower with Archival Basic Black. Don't forget to erase your pencil marks.
I then stamped the flower on a piece of vellum. Turning the flower upside down on my piercing foam mat, I gently rubbed it using my stylus. As the stylus broke up the fibers in the vellum it turned white and caused it to rise a bit. I then adhered it onto the stamped flower with glue dots. Here is the inside of the card.
I then stamped my sentiment on the 3 3/4 x 1 Mint Macaron piece and distressed the edges with my distress tool. You can also use scissors to accomplish this effect. I then adhered it to the Basic Black piece, and then onto the Mint Macaron card. Note that this Very Vanilla piece will open from the left to the right making the third fold.
Lastly, I adhered the Mint Macaron card onto the Basic Black 5 1/2 x 4 1/4 piece.
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HAPPY STAMPING!
Sally, this is gorgeous! I love that flower!
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