Project Recipe
Cut Thick Basic White card stock to 8-1/2" x 5-1/2" and fold in half creating card base.
Cut Sweet Sorbet card stock to 5-1/4" x 4" and adhere to card base.
Cut Basic White card stock to 5-1/8" x 3-7/8".
Ink up swoosh stamp from Seasonal Chic in Sweet Sorbet ink.
Stamp 3 times on Basic White card stock, without reinking.
On scrap of Basic White card stock, stamp 2 heart outlines and 1 full heart from Country Bouquet. Cut out with Snips. Adhere one heart to the end of each "swoosh"
Stamp the sentiment in Sweet Sorbet below the "swooshes".
Adhere panel to card front.
Add Iridescent Rhinestone Basic Jewels to each heart and to the card front.