P retty card box using Stampin' Up! products.
Cut cardstock and foil sheets pieces to the following sizes using a Stampin' Trimmer:
- 4-3/8" x 5-3/4" from Sahara Sand Cardstock
- 2-1/2" square from Champagne Foil Sheets
- 3" square from Whisper White Cardstock
Fold all the flaps on each end of the Acetate Card Box to the inside of the box.
Pick out the line of flowers embossing folder from the Petal Pair Embossing Folders. Insert the box into the folder so that the bottom of the folder is just above the long skinny flap folded into the inside of the box on one side.
Place the folder with the box inside it on top of a Cutting Pad on your Big Shot Platform at the lowest possible setting. Place another Cutting Pad on top of the folder and run through the Big Shot.
Pull the flaps out from inside the box. Fold on all score lines and insert the bottom flaps into the box to close off the bottom end.
Slide the piece of Sahara Sand Cardstock into the box so it rests against the front of the box. Put cards or treats behind the cardstock and close the top of the box.
Cut a 16" piece of Berry Burst 3/8" Metallic-Edge Ribbon. Tie it around the box just below the dry embossed strip using a knot. Trim the ends. Center the knot.
As you are ready to stamp using the Beautiful Peacock Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the full tail with space for the body to be stamped inside it image from the Beautiful Peacock Set on Block C. Ink it up with the Calypso Coral Ink Pad. Stamp in the center of the white square.
Mount the bird body image from the Beautiful Peacock Set on Block B. Ink it up with the Berry Burst Ink Pad. Stamp in the blank space on the tail image you already stamped.
Use the Calypso Coral Marker to color in the wing on the bird's body.
Unlock the 2" Circle Punch. Holding the punch upside down so you can see the punching area, slide the stamped peacock image into the punch. Center the peacock in the punching area. Punch.
Pick out the scalloped circle framelit from the Layering Circles Framelits that cuts out a 2-1/4" scalloped circle. Place the Champagne Foil Sheets square on the Cutting Pad on top of the Platform on the Big Shot. Place the scalloped circle framelit on top. Place another Cutting Pad on top and run through the Big Shot.
Use Tear & Tape Adhesive strips to adhere the peacock circle to the center of the champagne scalloped circle.
Use Stampin' Dimensionals to adhere the circles to the front of the box on the left side so it just overlaps the ribbon.