Project Recipe
Cut Tangerine Tango card stock to regular card size 5.5" x 8.5" and score at 4.25". Fold on score line.
Cut Designer Series Paper to 5.25" x 4.25" and adhere to the card front.
Insert the left side of the card front into the Envelope Punch Board punch so that it lines up with the left side of the opening and punch. Then, slide the card down so the left side is on the 3 inch mark. Punch again. Now you have formed the first file folder tab. Put the card on the Stampin' Trimmer and line up so that valley after the tab lines up with the groove on the trimmer and cut straight across.
Flip the card over and repeat this process on the tangerine tango side.
Insert the square edges of the card front and back (opposite from the tab side) into the rounder on the back of the punch board button to round these two edges of your card.
Emboss the back of the card using the Textured Impressions Embossing Folder.
Stamp your sentiment and punch out using the Modern Label punch. Adhere with Stampin' Dimensionals to the tab on the card back.
Cut a length of burlap ribbon in half lengthwise. Unravel 1/2" on each end. Adhere to card front.
Cut a length of Victoria Crochet trim and adhere to burlap ribbon.
Tie a piece of linen thread around the ribbons.
Stamp Delicate Doilies with Crumb Cake and Daffodil Delight ink and punch out using the two sizes of Scalloped Circle punches. Adhere to card front with Stampin' Dimensionals.
Stamp Petite Petals dotted flower with Tangerine Tango and punch. Adhere to Deliciate Doilies with Stampin' Dimensionals. Adhere a pearl for the flower center.