For this card, I was inspired by a Halloween card I did a few years ago. This time I made it a Thanksgiving card. I demonstrated this card and you can check out my video on my Facebook business page facebook.com/stampscrapgo . The recipe is as follows:
RECIPE:
card base 5 1/2″x4 1/4″ crushed curry and 9 3/4″x 4″ blackberry bliss. you will need some scrap Whisper white and a Whisper white piece that is 3 3/4″ by 2″. You will also need some coordinating scrap card stock. For my card, I used crumb cake, soft suede, old olive, and crushed curry.
INSTRUCTIONS:
you will score the 9 3/4″ fully at 5 1/4″, then at 3″ from the top down for 3″, then at 7 1/2″ up from the bottom for 1 1/4″. Place your card in your trimmer lengthways down, at the 1 1/4″ mark from the bottom edge and slice from the 3″ score line to the 7 1/2″ score line…the slice should only be between the 3″ & 7 1/2″ scores. You will bend the scores mountain then valley. You should see a square hole if folded properly.
After all the scoring and slicing, stamp your design & sentiment of choice across the piece. On the scrap Whisper White, I stamped a sentiment and used my dies from the holiday catalog Ornate Frames dies, (I sponged the edges with Blackberry Bliss) and used crushed curry for framing the sentiment. I adhered with dimensionals to the upper front panel. On the Whisper White 3 3/4″x2″ I stamped pine bows and sponged the edges with Blackberry Bliss. I adhered that to the back panel of the long piece. Stamp your sentiment on two pieces of Whisper White to accommodate the mountain fold. I cut some pinecones & pine bows with my dies and adhered throughout the card with dimensionals & snail. Once the design was completed, I adhered to the back of the back panel with tear tape (for strength) to crushed curry 5 1/2″x4 1/4″ with a 1/8″ border to the right edge.
Thanks for stopping by and keep on stampin’!
Francine
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