T hank you to Lillian Kemp for the inspiration.
Project Recipe
1. Cutting Instructions: Bermuda Bay Cardstock: cut @ 4 1/4" x 11"; with the 11" side at the top score at 2 1/4", 3 5/8", 7 3/8", 8 3/4".
2. Ice Cream Corner DSP: cut 4" x 10" then cut into 2" x 4" strips for a total of 5, 2" x4" pieces. NOTE: if the pattern is directional, cut so the pattern looks correct when looking at it with the 2" side at the top (i.e. portrait view).
3. Basic White Cardstock: cut 1 @ 2" x 3 1/4"; cut 1 @ 3 1/3" x 4".
2. Instructions:
- Starting from one end of the Bermuda Bay Card base, fold up creating a "valley" fold. At next scored line fold down creating a mountain" fold. At next scored line fold down creating a "mountain" fold. At the last scored line fold up creating a "valley" fold. Burnish all folds with bone folder.
- Leaving a small border around it, adhere one of the 2" x 4" pieces of DSP to the LEFT side of the raised centre panel (the 3 3/4" x 4 1/4" panel).
- Centre and adhere 1 of the 2" x 4" DSP pieces to each of the 2 outside edge panels.
- On 2" x 3 1/4" Basic White cardstock apply Bermuda Bay Ink to piece with blending brushes then stamp greeting from Sweet Ice Cream stamp set.
- On 3 1/2" x 4" piece of Basic White cardstock stamp sentiment and decorate with stamps from Sweet Ice Cream stamp set. Adhere to the centre section on the back of the card.
- On the back of the card centre and adhere 1 of the 2" x 4" DSP pieces to each of 2 outside panels.
- Turn card to the front, on the centre 3 3/4" x 4 1/4" panel decide on placement of the stamped piece and adhere with dimensionals. Decorate with Ice Cream Sprinkles.