Β Cut a Pink Pirouette Card 5 Β½ Β x 11Β and score at 5 Β½ Β with fold at the top
Β Cut the Chocolate Designer Paper with the Small Pink Polka-dots 5 ΒΌ Β x 5 ΒΌ Β, adhere to card front with Snail Adhesive
Β Cut Chocolate Chip Cardstock for 4 Β½ Β x 4Β and ticket corner punch all four corners
Β Cut Pink Pirouette Paper to 4 ΒΌ Β x 3 ΒΎ Β and ticket corner punch all four corners. Adhere to the Chocolate Chip with Snail Adhesive.
Β Wrap the 6Β piece piece of Chocolate Chip ribbon around this piece slightly above the center
Β Using the Piercer and foam mat make a hole on either side close to the outer edges and insert pink brads
Β Cut Chocolate Chip Mat 3 Β½ Β x 2 Β½ Β and adhere to the center of the card front with StampinΒ Dimensionals
Β Stamp the Chocolate Chip tree image with Basic Brown. Color the image as desired with Markers and Blender Pens. Use an old CD or Ceramic Tile as a Palette
Β Adhere to the card front with Snail Adhesive
Β Cover the icing on the cupcakes with a thin layer of Crystal effects
Β Generously apply Dazzling Diamonds over the crystal effects. Return excess to the container.
Β Set the card aside to dry for 30-60 minutes.
Date: Sunday, April 5, 2009 GMT Views: 315
Favorited:18
I love this card! I just started offering technique classes and this would be a perfect project for next month. Thanks for all of the dimensions too, that is a wonderful bonus. TFS!