Project Recipe
Begin with a card base of Crisp Cantaloupe that measures 5 1/2" x 8 1/2" and is scored at 4 1/4". Punch the confetti stars along the bottom of a coastal cabana card stock that measures 5 1/4" x 4" and attach it to the front of the card.
On a piece of whisper white card stock that measures 3 3/4" x 3 3/4", stamp the images in crisp cantaloupe, crushed curry and coastal cabana. Save the stars from the confetti stars of the silver glimmer paper, coastal cabana, crisp cantaloupe and calypso coral and place a pinch of them on top of the white piece of card stock and place in a clear bag and seal it and tape along the back and attach to the front of the card.
On a piece of whisper white card stock that measures 3/4" x 2 1/2", stamp the birthday, cut the ribbon on the left end, add a piece of the coast cabana ribbon and add it to the right side and attach to the card with dimensionals.
Stamp the inside greeting on a piece of whisper white card stock that measures 4" x 5 1/4" and add to the inside of the card.