hen you want a Christmas card in non-traditional colors you can't miss with Crumb Cake and champagne foil.
Little details like stitching on the stars and elegant punched edges on the greeting make this card extra special.
Get the complete instructions and supply list below.
Cardbase (Very Vanilla) left hinge fold, 8 1/2" x 5 1/2", scored along the long side at 4 1/4" and fold in half
Pretty paper (Night Before Christmas DSP) 4" x 2"
Accent strip (Champagne Foil) 4" x 1/2"
Star accent (Crumb Cake) approx 2 3/4" x 2 3/4"
(Champagne Foil) approx 2 1/2" x 2 1/2"
Greeting (Very Vanilla) 2 3/4" x 1 3/4"
Stamp stars randomly on the top 2/3 rds of the cardbase using Crumb Cake ink
Attach a 4" x 2" piece of pretty paper at the bottom of the card using an equal space on bottom and two sides.
Attach a 4" x 1/2" piece of Foil paper for an accent just above the pretty paper.
Cut out two stars to be layered. Shown on card is a Crumb Cake star with stitched edges and a Champagne Foil cut out star.
Use a thin layer of glue on the back of the Champagne Foil and attach to the Crumb Cake star
Use Dimensionals to pop the stars up and attach over the foil stripe on the left side of the card front
Stamp the greeting on a scrap piece using Crumb Cake ink and punch out. Attach this to the bottom right corner of the card using Dimensionals.
Inside cardbase stamp a greeting and add stamped off stars using Crumb Cake ink