Project Recipe
Make your card base by cutting Sweet Sorbet cardstock to 8 1/2 X 5 1/2 inches, then score at 4 1/4 inches, fold, and burnish the edge with your bone folder.
Take the basic white piece of cardstock cut at 5 1/4 x 4 inches, and adhere it to the inside of your card base.
Using the flowered stamp from the country bouquet stamp set, stamp around the edges of your card base in various directions using sweet sorbet ink.
Now take your kraft paper, cut it to 5 x 3 3/4 inches, and set it aside.
Cut the country floral lane DSP to 3 1/2 inches x 4 3/4 inches, and adhere to your kraft paper.
Next, take the burlap ribbon and using mini glue dots adhere it 3/4ths of the way down your layer.
Now, take the real red ribbon and adhere, centered, on top of your burlap ribbon. Then adhere this down to the front of your card base.
Next, using the stylish shapes die set cut a circle out of the remaining kraft paper, and adhere about 1/4 inch down from the top of the DSP, centered.
Take your small 3 1/2 x 2-inch basic white piece of card stock and stamp your two hearts using sweet sorbet ink. Then using mossy meadow ink stamp your leaves.
Tip: be sure to stamp your image so that your other image is not cut out by the punch. I suggest stamping then punching a heart, then stamping and punching the next heart, etc.
Stamp your sentiment inside the heart using memento black ink. Now, using stampin' dimensionals center and adhere the heart with the sentiment onto the craft circle.
Next, take your little red solid heart, and pt a small dab of multipurpose glue on the back of the heart peak, and let it dry for a minute. Then take your leaves and use multipurpose glue to slide them in under the hearts.
Finally, place 3 pastel adhesive-backed sequins randomly on your circle or hearts.