E legant Paisley card.
1. Cut a piece of Espresso Cardstock 5 1/2 inches by 8 1/2 inches and fold.
Cut 1/2 inches off of the card front. Cut a piece of Artichoke Cardstock 3 7/8 inches by 5 1/4 inches. Cut a strip of Cajun Cardstock 5 1/2 inches by one inch.
2. Cut four Cajun and two Espresso small Paisley pieces with Edgelets from bundle.
Using the Santa Thinlet border, cut a border line slightly below the middle of the Artichoke piece. Glue the Artichoke piece to the front of the card. Glue the Cajun piece inside letting enough hanging out to even out the front of the card.
3. Stamp the sentiment in Early Espresso Ink below the line. Glue the paisleys in a line above the the Thinlet line.
Emboss a pearl with copper embossing powder and glue to the middle of the border.