Here are the cards and the instructions to make them:
This first one looks familiar? Yes, it is the same as the one I posted before, but I used a clear button instead of the flower.
Card #1
Paper Cutting list: Colonial White standard A4 card base
4” x 5 ¼” Heavenly Blue B&T
1 ½” x 4 ½” Diagonal Stripe B&T
2 ½” x 3” Chocolate CS
1 ¾” x 1 ¾” Baby Pink CS
1 ½” x 1 ½” Colonial White CS
Directions:
1. -Ink distress edges of Heavenly Blue B&T with Heavenly Blue ink. –Adhere to card base, centering.
2. –Ink distress edges of diagonal stripe B&T with chocolate ink. –Adhere to left edge of card approx. ½” from top.
3. –With Versamark ink, stamp “You’re the sweetest thing” on the bottom of chocolate CS. – Use white embossing powder and heat to set. – Ink distress edges using chocolate ink. – Glue to card front approx. ½” down and ½” over the edge of the diagonal stripe paper (see picture).
4. – Stamp cupcake image on colonial white CS using chocolate ink. – Color image using watercolor pencils. – Apply liquid glass to the three front cupcakes and sprinkle with Prisma Glitter. – Apply liquid glass to the cherries. – Ink distress edges using Baby Pink Ink. – Glue to baby pink CS. – Use 3-D Foam Tape to attach to card front.
5. Attach ribbon and button using Fabri-Tac glue at lower left corner of square.
Card #2
Paper Cutting list: Colonial White standard A4 card base
3 ¾” x 5” Diagonal Stripe B&T
2 ½” x 4” Heavenly Blue B&T
½” x 4 ¼” Chocolate CS
1” x 2” Pink B&T glued onto a piece of CS
½” x 2 ¼” Blue CS
1 ¼” Circle Colonial White CS
Directions:
1. Ink distress all edges of paper except card base using chocolate ink.
2. Glue diagonal stripe B&T on card base front a little towards the right edge of card.
3. – Stamp cake image using chocolate ink directly on the Heavenly Blue B&T (Candles should be almost to the top of the paper). – Color in the flames using yellow marker and the candles using chocolate marker. – Glue to card front approx. ½” from top and ½” from the right side of diagonal stripe paper.
4. Stamp cake image on Pink B&T using Chocolate ink. – Cut out and adhere to the card front using 3-D foam tape.
5. Stamp cake image (platter only) on Heavenly Blue CS. – Cut out and adhere to card front using 3-D foam tape.
6. – Stamp scallop image on chocolate CS, flip image over and stamp again using chocolate ink (see sample). – Adhere to card front just below the bottom of the cake stand.
7. – Stamp “Make a wish” on colonial white circle using chocolate ink. – Use 3-D Foam tape to adhere to card front.
8. Apply liquid glass to “make a wish”, polka dots on cake and candle flames. Apply Prisma Glitter to candle flames.
Card #3
Paper Cutting list: Colonial White standard A4 card base
1” x 1 ½” Blue flower B&T
2 ½” x 1 ½” Diagonal Stripe B&T
2” x 1 ½” Chocolate CS
2 x 4 ¼” Pink or Blue Textured CS
2” x 3 ¼” Colonial White CS
1 7/8” x 3” Chocolate CS
Directions:
1. Use corner rounder to round the 2 right edges of card base, all edges of colonial white CS, and all edges of chocolate CS.
2. Ink distress all edges of papers including the card base front using chocolate ink.
3. Use glimmer mist spray on textured CS piece. Set aside to dry.
4. Glue blue flower B&T to upper left corner of card base.
5. Glue diagonal stripe B&T to lower left corner of card base.
6. – Bend back upper right corner of textured CS approx. ¾”. – Punch hole and insert Chocolate bigger brad. – Adhere brown B&T behind textured CS and adhere to card front (see picture).
7. Stamp “Happy Birthday” using chocolate ink on lower left corner of card base.
8. Stamp cake image using Versamark ink on Chocolate CS. – Apply white embossing powder to image and heat set.
9. – Use edge distresser tool or scissors to distress the edge of the chocolate CS. – Glue to colonial white CS. – Use 3-D foam tape to adhere to card front.
10. Use a glue dot or Fabric-Tac glue to adhere ribbon to card front.
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