Registered: February 8, 2004 Location: Fort Wayne, IN Posts: 69
Fri, Aug 04, 2006 @ 2:09 PM
Here are my dimensions for the card...
The marigold is a strip of 11 x 5, scored at .5", 2.75", 3.25", 5.5", 7.75", 8.25", and 10.5". All are mountain folds. At the center score line (the one at 5.5") put the paper at the top of your cutter and start your blade at .75", then cut down to 4.25". You'll have a slit in the middle that is 3.5". The paper the chef is stamped on will slide down in this slit (I cut the cranberry pop up piece at 5 x 3.25, and the white I stamped the chef on was just slightly smaller, and I scored the bottom at .5" so I'd know where to put his feet! The bottom half inch is adhered and won't be seen.) Wow, this sounds confusing - I know there is a great tutorial on here somewhere, though! When you fold your card, the half inch scored ends both fold completely inward and adhere to each other, with the bottom half inch of the chef piece in the middle, like a sandwich. If you can't figure it out feel free to PM me and I'll try to give better instructions!
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