A
n easy card when you need to make a bunch.
Measurements:
Crumb Cake - 5 1/2" x 8 1/2"
Chocolate Chip - 3 7/8" x 3 7/8"
Delightful Dijon - 3 3/4" x 3 3/4"
Daffodil Delight - 5 1/2 x 2 1/2"
Pear Pizzazz - scrap
Project Recipe
Emboss the Delightful Dijon panel with the Honeycomb embossing folder.
Sponge the edges of the embossed Delightful Dijon and the Crumb Cake card base with Chocolate Chip ink.
Adhere the embossed Delightful Dijon layer to the Chocolate Chip mat.
Hold the panel in place and stamp the greeting just below the panel using Chocolate Chip ink.
Adhere the honeycomb panel to the card base.
Stamp the sunflower stamp two times on Daffodil Delight cardstock using the Delightful Dijon ink.
Stamp the line art flower on Pear Pizzazz cardstock using Pear Pizzazz ink.
Punch out the 3 stamped flowers using the Fun Flower punch.
Stamp the sunflower stamp using Chocolate Chip ink on Chocolate Chip cardstock.
Punch out the center of the Chocolate Chip flower using the 7/8" Scallop Circle punch.
Cut up the Pear Pizzazz flower to create separate "leaf" sections - I used 1/2 of the flower for the leaves.
Adhere the leaves behind one of the Daffodil Delight flowers so that they extend beyond the flower.
Adhere the flower/leaf unit to the card base.
Layer the second Daffodil Delight flower over the one on the card so that is it offset; attach with 3 Stampin' Dimensionals.
Attach the Chocolate Chip flower center to the sunflower using a Stampin' Dimensional.