F un fold card using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
For card:
- card from Pecan Pie Cardstock at 5-1/2" x 11" and scored at 1-3/4", 5-1/2", and 9-3/4"
- 4" x 5-1/4" from Very Vanilla Cardstock
- 3-1/2" x 5-1/4" of coffee splatters on light brown background design from A Little Latte 12" x 12" Designer Series Paper
- 1-1/2" x 5-1/4" of pink and light brown swirls design from A Little Latte 12" x 12" Designer Series Paper
- 1" x 5-1/4" of dark and light brown swirls design from A Little Latte 12" x 12" Designer Series Paper
For belly band:
- 1-3/4" x 9- /4" from Pecan Pie Cardstock
- 3" square from Calypso Coral Cardstock
- 2-3/4" square of white coffee beans on pinkish orange background design from A Little Latte 12" x 12" Designer Series Paper
- 2-1/4" square of pink, vanilla, and brown plaid design from A Little Latte 12" x 12" Designer Series Paper
- 1" x 1-3/4" from Pecan Pie Cardstock
Fold the 1-3/4" score line of the card as a mountain fold. Fold the 5-1/2" score line of the card as a valley fold. Fold the 9-3/4" score line of the card as a valley fold.
When you fold the card closed at the 5-1/2" score line, the two skinny outer flaps will fold over to the front of the card as shown.
Adhere the 3-1/2" x 5-1/4" coffee splatters A Little Latte Designer Paper to the front panel of the card.
Adhere the 1-1/2" x 5-1/4" piece of pink and light brown swirls A Little Latte Designer Paper to the front of the interior front flap of the card when the card is closed.
Adhere the 1" x 5-1/4" piece of brown swirls A Little Latte Designer Paper to the front of the second front flap of the card when the card is closed.
As you are ready to stamp using the Latte Love Set, place the cardstock or ribbon on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp. Put a piece of Grid Paper on top of the Mat to protect it from ink.
Mount the sentiment of choice from the Latte Love Set on an appropriate size block. Ink it up with the Pecan Pie Ink Pad. Stamp it in the center of the vertical Very Vanilla rectangle.
Adhere the stamped vanilla rectangle to the inside back panel of the card.
Mount the coffee splatters image from the Latte Love Set on Block B. Ink it up with the Pecan Pie Ink Pad. Stamp it all over the long, thin Pecan Pie strip. Remember to re-ink the stamp each time. Change the orientation of the stamp every so often. Let some of the images go off the edges of the cardstock. Clean the stamp using the Simply Shammy and/or Stampin' Mist Stamp Cleaner and Stampin' Scrub, but leave the stamp on the block.
Close the card making sure the two outer flaps overlap the front.
Wrap the stamped Pecan Pie strip around the card to form the belly band. Use small pieces of Tear & Tape Adhesive to hold the ends of the belly band together.
Cut a 5" piece of the Very Vanilla 3/4" Satin Ribbon.
Re-ink the coffee splatters image on Block B with the Saddle Brown StazOn Ink Pad. Stamp it all over the piece of ribbon. Remember to re-ink the stamp each time. Change the orientation of the stamp every so often. Let some of the images go off the edges of the ribbon. Set the ribbon aside to dry. Clean the stamp and put it away.
Pick out the circle die from the Deckled Circles Dies that cuts out a 2-7/8" circle. Put it on top of the Calypso Coral square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
Pick out the circle die from the Deckled Circles Dies that cuts out a 2-1/2" circle. Put it on top of the coffee beans on pinkish orange A Little Latte Designer Paper square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
Adhere the designer paper circle cut out to the center of the Calypso Coral circle cut out.
Use pieces of Tear & Tape Adhesive to adhere the matted circles to the center of the belly band covering the seam between the two ends of the belly band.
Note: Make sure NOT to get any adhesive over the edges of the belly band or you won't be able to slide it on and off of the card.
Mount the mug side view image from the Latte Love Set on Block D. Ink it up with the Pecan Pie Ink Pad. Stamp it in the center of the plaid A Little Latte Designer Paper square.
Pick out the matching mug die from the Latte Love Dies. Put it on top of the stamped image on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine.
Adhere the coffee cup cut out to the center of the circles on the belly band.
Mount the flattened oval, coffee liquid image from the Latte Love Set on Block B. Ink it up with the Pecan Pie Ink Pad. Stamp it in the center of the remaining thin Pecan Pie strip.
Pick out the matching coffee liquid die from the Latte Love Dies. Put it on top of the stamped image on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine.
Use Multipurpose Liquid Glue to adhere the coffee liquid cut out to the center of the top of the mug cut out as shown.
Tie a half knot in the center of the stamped ribbon so the stamped images are face up. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the front of the belly band at a slight angle as shown so it is centered just below the base of the handle on the right side of the mug.
Use the mini spatula on the Take Your Pick to carefully peel up 3 Petal Pink dots from a sheet of Adhesive-Backed Swirl Dots making sure that you get the adhesive backings as well. Adhere them to the card front as shown.