Cut the Merry Merlot cardstock to 29cm x 11cm and score at 14.5cm to make the card base and use in portrait style.
POP OUT MECHANISM - Cut Crumb Cake cardstock to 15cm x 15cm and score at 7.5cm, then turn and score at 7.5cm (forms a cross), then score diagonally from one corner to the opposite corner.
FOLD MECHANISM- Fold the diagonal score as a mountain fold and all the others are valley folds. Hold it so the diagonal score is left to right, then fold in on itself to form a square.
FRONT - Cut Pressed Petals DSP to 11cm x 10cm and a coordinating DSP to 11cm x 5cm. Stick the bottom one down first and then the top one and then stick down a piece of ribbon over the join and wrap around the cardstock. Using the circles from stitched shapes cut the 2nd largest one and the next size down out of Very Vanilla and stamp your sentiment. Layer them and then 3D them on the top section of the card.
DECORATE INSIDE - Stick down a thin ribbon on the inside of each piece of cardstock to tie the card (will be covered). Cut 2 pieces of Old Olive to 14.3cm x 11cm, cut 2 pieces of Pressed Petals DSP to 14cm x 10.5cm. Mat the Pressed Petals with the old olive and stick to both inside the card (top and bottom).
MECHANISM - Cut 4 pieces of Old Olive cardstock to 7cm x 7cm and cut 2 diagonally.
Cut 3 pieces of Pressed Petals DSP 6.5cm x 6.5cm (2 of one pattern and 1 coordinating). Cut the 2 of the same pattern diagonally and leave the other one square.
Cut Very Vanilla to 6.5cm x 6.5cm.
Mat them all onto the Old Olive pieces.
Stick them all onto the mechanism with the Very Vanilla at the bottom and stamp a small flower at the bottom pint of the Very Vanilla.
Now fold the whole mechanism down to the square shape. Put some glue on the bottom side of the square and stick it down inside the card and repeat for the top.