Chocolate Chip card stock is cut at 4 1/4" x 6 1/2 - score at 3" and 6", put sticky strip on the 1/2" piece and across the bottom - close. Use the crimper on the bottom to add some texture. I used the Coluzzle Oval and the small corner rounder (guard removed) to make the scallop edge - then punched with my 1/16" hole punch. On the green galore I also used the small corner rounder (guard removed) to add some scallop and repeated with the 1/16" hole punch. I used markers to color the cake - then applied versamark just to the cake itself and added Heat and Stick Powder and DD Glitter. 1 1/4" circle punch was punched 1/2 way down on the top.
Date: Sunday, April 8, 2007 GMT Views: 855