U sing the "A Little Latte" suite collection to create a portrait faux centre step fun fold card.
Project Recipe
Card measurements:
Card base: Pecan Pie 27.9cm x 10.5cm (11"x 4 1/4")
Scored at 2.5cm, 5cm and 16.5cm (1", 2"and 6 1/2")
Crease your score lines with a bone folder create a small mountain fold at (2.5cm score), small valley fold at (5cm score) and larger mountain fold at (16cm score).
Centre piece - Pecan Pie card stock
21.7cm x 8cm (8 1/2" x 3 1/8")
Scored at 7.5cm (3")
Fold your score line to make a mount fold at 7.5cm.
Designer Series Paper layers
for card base 10cm x 11cm x 1 piece (4" x 4 3/8")
for card base 2.5cm x 10/8cm x 1 piece (1"x 4")
for front panel 7.5cm x 13.6cm x 1 piece (3"x 5 5/8")
Start by adhering your designer series paper to your card base.
Adhere the 10cm x 11cm (4"x 4 3/8") piece to the larger mountain fold of the card base.
Adhere the 2.5cm x 10cm (1"x 4") piece to the smaller mountain fold of the card base.
Adhere the piece 7.5cm x 13.6cm (3"x 5 5/8") to the centre panel card front.
Adhere the centre panel to your card base, centring it in the middle of your card with your small mountain and valley folds in place.
Then adhere the centre panel at the back of the card base.
Stamp or die cut your images from the "A Little Latte" suite collection and adhere them to the front centre panel.
Stamp a sentiment onto a Stylish Shape banner die using Early Espresso ink.
Finish your card off using embellishments.
You can add a piece of designer series paper to the inside of the card or stamp images inside.