Project Recipe
Measurements:
8 1/2" X 5 1/2" Crumb Cake cardstock
Real Red - 2 3/4" square, 4" x 5 1/4"
Very Vanilla - 2 1/2" square, 3 3/4" X5" , 3" x 3/4"
Candy Cane Lane DSP 2" x 2 1/2" (crumb cake with white dots)
Candy Cane Lane DSP piece with gingerbread house
Candy Cane Lane piece 1" x 3 1/2" of red with small dots and trees
Candy Cane Lane washi tape
Softly Falling TIEF
Directions:
1. Score the Crumb Cake cardstock in half at 4 ¼”. Slide
the cardstock over and line up at 3”. Use the cutting
blade to cut from 2 ½” down to 4-7/8”.
2. Turn the cardstock 90 degrees and line it up at 3” again.
Cut from 3” up to 5/8”.
3. Turn the cardstock so that the 8 ½” edge is at the top
and the cuts are on right section of the card.
4. Push the bottom left corner of the cut “L” and push it through, pulling
the top right corner toward the middle of the card front. Use a Bone
Folder to get a good crease on the diagonals of the fold. Secure the corner with a glue dot. Run the front only through the Big Shot with the Softly Falling TIEF.
5. Fussy cut out the house from the Candy Cane Lane DSP. Mount the small 2" x 2.5" DSP to the right side of the small 2.5" square Very Vanilla cardstock. Add a piece of washi tape at edge of DSP and mount the Very Vanilla square to the Real Red 2.75" square. Add the fussy cut house on top of the DSP with dimensionals.
6. On inside of card add the Real Red 4" x 5.25" and mat with Very Vanilla piece 3.75" x 5".
7. Stamp the greeting in Early Espresso on the Very Vanilla piece (3" x .75") Flag the right end.
8. Add this to the DSP piece1" x 3.5" and flag the end of the DSP.
9. Add some washi tape on the unflagged end and and adhere it to the left corner of the card front.