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ASEd from http://personally4u.blogspot.com/
Happiest birthday bifold card with ice cream cone
Project Recipe
Fold Pumpkin Pie base at 2 1/8" & 4 1/4" so that top fold folds back towards center fold and top of card only covers half of the middle of card.
Cut strip of ice cream cone DSP to 5 1/4" x 2" and adhere to top fold layer.
Using stitched shapes framelits cut 1 1/4" x 3 1/4" oval from Whisper White and layer on 2 5/8" x 3 1/2" oval of Soft Sky (cut using layering ovals framelits)
Adhere to top fold of card so approximately half of the oval is on the folded section and half covers the middle.
Cut scoop shape from a Frozen Treats dies out of Tangerine Tango and Pear Pizzazz. Cut cone from Crumb Cake, topping from Early Expresso, and cherry from Cherry Cobbler.
Color cherry stem with Early Expresso Stampin' Write marker. Be sure to get the sides
Assemble ice cream scoops, topping, and cherry using snail adhesive on back.
Run a line of Snail adhesive across top of cone
Assemble cone
Adhere cone to ovals using Stampin' Dimensionals.
Stamp corners of 4" x 5 1/4" Whisper White card stock with confetti stamp using Pear Pizzazz, Tangerine Tango, and Soft sky. Stamp happiest birthday twice so that oval covers the sentiment. Use Tangerine Tango and Soft Sky.