C
utting & Scoring
~Crumb Cake base- 8-1/2" x 5-1/2" score at 4-1/4" fold and burnish
~A Little Latte DSP- 2-3/4" x 5", 1" x 5" and scraps
~Early Espresso- 4" x 5-1/4"
~Basic White- scrap, 4" x 5-1/4" inside
~Gold Foil- scrap
Project Recipe
Video Tutorial- https://bit.ly/4aoJKQV
Adhere both DSP layers (leave space between both DSP pieces) on to Early Espresso layer.
Wrap with 5-1/2" length of ribbon tape both ends to back of DSP layer. Take 3-1/2" length of ribbon and snips to cut each strain apart. Tie 3-4 strains to adhered ribbon. Adhere layer to card base front.
Die cut three cups from the DSP (you can use the edge of the paper to cut one for the inside of card).
Die cut circle image from scrap White. Stamp sentient in Early Espresso ink.
On Gold Foil scrap stamp spoon image using Stazon Black and die cut.
Pop up both cup to card front. Adhere White circle along with Gold spoon.
On inside White layer, use Blending Brush and Pecan Pie to add ink to inside corner where you want to add the cup from the edge of paper. Stamp sentiment in Pecan Pie.
Embellish card front with Adhesive-Backed Swirl Dots