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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
Trim a piece of French roast cardstock to measure 21.5 x 10.5cm. Score and fold at 6.5cm on the long length. Stick this down to the front of an A6 card blank. Cover the outer small flap and the inner large flap with patterned paper from the Scrumptious Paper Pack. Ink the edges of the paper before fixing.
2
Cut a piece of St. Valentino cardstock to measure 22 x 8.5cm. Score and fold at 11cm. Cover the two inside panels with patterned paper, inking the edges before sticking down. Making sure the opening is on the right hand side, cover the uppermost panel with paper, using a stamped frame to surround the ‘I love you’ text. Cover the bottom with complementing paper using the scalloped stamp to create a border.
3
Using Papermania Alphaminis spell ‘More than..’ on the panel as shown. On the left inside panel assemble the chocolate cake using foam pads, and on the right hand side spell chocolate cake! Stick this to the main card blank so that the flap on the left side of the card blank will slip into it.
4
Stamp the heart in the circle once onto St.valentino and once onto rose red cardstock, cut out and layer using foam pads. Stick to the left side panel so that it over laps the opposite panel. Apply foam pads only to the left hand side of the heart circle. This will allow the panel to be opened and closed.
5
Finally apply clear gloss and gem stones to the frame, and adhesive stone hearts to the scalloped border as shown.
6
Print out and use the template to cut out the parts of the chocolate cake using chocolate mocha, vanilla cream and rose red core’dinations. Shape, sand and ink the edges. Stamp a heart onto rose red cardstock, cut out and ink the edges and put to one side.