ome home to this beautiful card that opens to a popped up sentiment!
CS: Card Stock
Cut CS as follows:
Crumb Cake: 5-1/2" x 8-1/2" (card base); 4-1/4" x 5-1/2"
Always Artichoke: (2) 4-1/4" x 5-1/2"(1 is card front)
Early Espresso: 2-1/2" x 4-1/4"
Cajun Craze: (2) 1-1/4" x 5-1/2"
Using the Brick Wall embossing folder, run the artichoke CS throught Big Shot. Adhere to front of Crumb Cake card front.
Stamp door on Crumb Cake in Chocolate Chip. Use thinlit to cut out door.
NOTE: The door thinlit cuts the door so it can be opened--so you will need to reposition the thinlit to cut other side.
Cut door frame out of Early Espresso. (These can be cut at the same time.) Adhere door to door frame using Fast Fuse and place on card front using dimensionals.
Stamp welcome mat and flower pots (2) in Cajun Craze. Stamp greenery in Always Artichoke*. Cut out using thinlits. Color greenery ornaments in Cajun Craze. Adhere mat with glue dots and plants with dimensioals.
*Place pot on edge of stamp pad so it is the only part that is inked--do the same with the greenery and the Always Artichoke pad.
Stamp the wreathe in the lower edge of the Always Artichoke CS using Always Artichoke ink. Place both laurel thinlits above wreathe. Cut out. Use Big Shot Brush to clear cut out pieces.
Using same piece of Crumb Cake that you used for the door, cut out 2 pieces of banner and 1 for sentient. Place in center of laurel.
**Check out above mentioned youtube for detailed instructions!!!
Emboss 2 Cajun Craze strips with Cable Knit folder and adhere to inside edges as shown.