Project Recipe
Create a UK C6 Crumb Cake card base by cutting a piece of A4 cardstock in half at 14.9cm and then scoring at 10.5cm.
On a piece of whisper white cardstock measuring 12.9cm x 8.5cm, stamp 2 So Saffron flowers. created by stamping the 3 petaled flower 2 on top of each other, turning the stamp to given even spacing of the petals. Stamp the open leave image in Old Olive around the flowers. Onto whisper white card, stamp the large solid flower twice in petal pink ink and the small solid flower twice in Blackberry Bliss Ink. On shimmery white cardstock stamp the open flower imaf=ge twice with Versamark and heat emboss with white embossing powder. Using an Aqua Painter, add Calypso Coral ink to the embossed flowers. Using Crushed Curry ink add the respective flower centres to each of the flowers. Stamp 2 sets of the open leaves onto whisper white card using Old Olive ink. Cut out the 6 flowers and 2 leaves.
Stamp the solid leaves image onto Soft Sea Foam cardstock with Mossy Meadow ink 3 times. Punch these out with the leaf punch
Stamp the greeting onto Calypso Coral cardstock using Versamark and heat embossing with white embossing powder. Die cut with a small stitched rectangle.
Stick a strip of Perennial Essence DSP to the top left of the card base and a strip of the Perennial Essence So Saffron Vellum to the bottom right of the card base. Both these strips measure 13cm x 2.5cm. Attach the stamped Whisper White panel over these at an angle. Using the picture as a guide, arrange the flowers, leaves and greeting panel to the front of this panel.
Take a length of the Petal Pink Organdy striped ribbon and cut the edge off. Use this to tie a double bow along with a length of Whisper White bakers twine. Attach to the card with a glue dot.