Project Recipe
Begin with a piece of Crisp Cantaloupe card stock that measures 5 1/2" x 8 1/2" scored at 4 1/4" as your card base. Add a 3 7/8" x 5 1/8" piece of Gold Soiree DSP that has the scallops to a 4" x 5 1/4" piece of Garden Green card stock. Add this panel to the base card using dimensionals and then add a ribbon cut of the Gold Soiree DSP that measures 1 1/4" x 4 1/4".
Cut the Striped scallop from a piece of the Gold foil sheets that measures 2 1/2" x 4 1/4" and then add this to a Garden green cardstock that measures the same. Add this to the outside of the card.
Stamp the birthday greeting using versa mark ink on a piece of pistachio pudding and then add gold embossing powder and heat. Cut out using the Ovals framelits and add to the front of the card using dimensionals.
Stamp three of the petite petals flowers using crisp cantaloupe paper and calypso coral ink and then punch out using the petite petals punch. Add these to the front of the card and then add pearls to the center of the flowers.
On a piece of 5 1/4" x 4" whisper white cardstock, stamp an inside greeting using the garden green ink and then add a couple of the flowers in calypso coral to the corner and attach to the inside of the card.