I've been wanting to try a free-standing pop-up and the chef from Voila just seemed to be begging me... I had to play with the dimensions a bit since he is so large, so this is a 5x5 square card.
Date: Friday, August 4, 2006 GMT Views: 1096
Favorited:10
Registered: April 2, 2004 Location: Near Wilmington Beaches in NC Posts: 532
Fri, Aug 04, 2006 @ 2:01 PM
Okay, you have me intrigued! Any additional instructions for this? As luck would have it, I am working on my set sampler for this very set right this very minute! OMG. THis is fascinating! Any clues?
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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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Registered: April 12, 2005 Location: SW Michigan Posts: 63356
Fri, Aug 04, 2006 @ 3:15 PM
I am so in love with this set and am glad that you created something other than the "standard" card. Thanks for sharing! Love everything about your sample!
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