Project Recipe
ALL MEASUREMENTS IN INCHES
Card Base: Early Espresso cut to 8-1/2 x 5-1/2 scored at 4-1/4 on long side
Card Front Mat: crumb Cake cut 5-3/8 x 4-1/8
Card Front DSP: blue designer series paper from World of Good cut to 5-1/4 x 4
Inside Crumb Cake: cardstock piece that will be cut & scored, cut 8-1/2 x 5-3/8. Do the "cut" lines first as this will help with the start/stop of the score lines.SOLID LINES ARE CUT LINES AND DOTTED LINES ARE SCORED.
Fold each scored line, one at a time. Going from left to right, each score line starts as a Valley fold (fold away from you). Second score line would be a Mountain fold (fold towards you). Alternate between valley and mountain folds. A larger view of this diagram is on a separate PDF file.
Once the Crumb Cake piece is cut, scored and folded, the purple arrows point where to apply adhesive. DO ONE SIDE AT A TIME. Apply adhesive to the whole area that looks like a C or [.
When adhering to card base, leave an even border between the card base and the Crumb Cake piece.
Inside Cut Dimensions:
2 large rectangles (book) in center of card. DSP cut 2-3/8 x 3-1/4
2 Very Vanilla centers: 2-1/8 x 3
2 sides to the center "book": DSP cut to 5/8 x 3-1/4
2 long strips blue DSP: 7/8 x 5-1/4
4 small rectangles blue DSP: 7/8 x 1-3/8
4 rectangles tan DSP: 7/8 x 1-3/4
Inside on Very Vanilla:
Die Cut or stamp 4 swirls in gold
Globes stamped off in Misty Moonlight ink
Text is stamped directly in Misty Moonlight
Card Front:
Die cut globe and globe stands in Gold Foil paper
Adhere globe stand
Use circle die from Beautiful World Bundle and die cut in Misty Moonlight cardstock
Glue Gold Foil globe to Misty Mooonlight cardstock, then adhere with Dimensionals
Text from Itty Bitty Birthday stamp set, stamped Misty Moonlight on Very Vanilla cardstock that is 1 inch wide.
Punch ends with Lovely Labels Pick A Punch