Sunday, October 15, 2017

Merry Cafe Gate-Fold Card - CPC76


Here's my submission for the Creating Pretty Cards Sketch #76 (CPC76). This sketch has a little twist, as it uses a special fold called the Gate-Fold. CLICK HERE to see the sketch, and to get the mini tutorial on how Regina made her card. The instructions for my card are below.

If you play along with the CPC76 sketch, you could win a FREE month subscription to Craft Project Central! With every 10 cards submitted, a winner will be drawn. If a CPC designer, like me, submits a card, it'll go towards the card count, but won't be in the drawing. Please go to the CPC76 post to get all of the dos and don'ts. You must submit your card by October 31!


Dimensions:
  • Early Espresso:  8-1/2" x 5-1/2" (card base) & 2-1/2" x 3/4" (cup lid)
  • Cajun Craze:  3" x 4" (embossed layer mat)
  • Soft Sky:  2-3/4" x 3-3/4" (embossed layer)
  • Crumb Cake:  2-1/4' x 1-1/2" (embossed cup band)
  • Very Vanilla:  4-1/4" x 1-3/4" (stamped cup band, greeting oval, & mini cup) & 4" x 5-1/4" (inside of card)
  • Painted Autumn Designer Series Paper (DSP):  (2) 2-1/8" x 5-1/4" (side flaps) & 2-1/4" x 3" (large cup)
  • Jute Twine:  9" (bow)
Instructions:
  1. With the 8-1/2" sides on the top and bottom, and using the score blade in the Stampin' Trimmer, score the largest Early Espresso piece at 2-1/8" on each side. Fold along the score lines to close the gate-fold card. Attach the DSP side flap pieces to the outside of both side flaps of the card.
  2. Emboss the Soft Sky piece by running it through the Big Shot with the Pinewood Planks 3D Dynamic Textured Impressions Embossing Folder. Attach the piece to the center of the Cajun Craze piece. Put SNAIL Adhesive onto the back of the left half of the Cajun Craze mat piece, and attach it to the bottom of the left card flap. (see picture). The right side of the piece will hang over the left card flap.
  3. Stamp the "Hello Fall..." stamp from the Merry Cafe Stamp Set onto one side of the smaller Whisper White strip using the Cajun Craze Classic Stampin' Pad. Die-cut the words out using the cup band framelit die, making sure the greeting is at the top of the cup band. Stamp the maple-like leaf outline stamp onto each end of the bottom of the cup band using the Early Espresso Classic Stampin' Pad. Stamp the maple-like leaf bold stamp into the inside of each leaf outline using the Tangerine Tango Classic Stampin' Pad. Stamp the multi-leaf branch outline stamp onto the bottom center of the band using the Early Espresso ink pad. Stamp the multi-leaf branch bold stamp inside the outline using the Soft Sky Classic Stampin' Pad.
  4. Die-cut the embossed cup band die from the Coffee Cups Framelits Dies out of the Crumb Cake piece. Cut the band in half lengthwise. Attach the bottom Crumb Cake band half to the bottom of the greeting band, and attach the top Crumb Cake band half to the top of the greeting band. Make sure some of the Crumb Cake band shows from the front of the greeting band on the top and bottom. If necessary, trim off the sides of the bottom half Crumb Cake band that are hanging past the sides of the greeting band.
  5. Die-cut the largest cup die out of the last DSP piece. Attach the coffee band from Step 4 across the center of the cup. Stamp the lid stamp onto the smallest Early Espresso piece using the Early Espresso ink pad. Die-cut it out with the lid die. Attach the lid to the top of the cup. Attach the whole cup to the center of the Soft Sky layer using Stampin' Dimensionals. Tie the Jute Twine into a bow, and attach it to the left side of the cup lid using a Mini Glue Dot.
  6. Stamp the "perk up" cup stamp onto the same Very Vanilla piece as above, using the Cajun Craze ink pad. Die-cut it out with the smallest cup die. Stamp the "love is brewing" stamp onto the same Very Vanilla piece using the Early Espresso ink pad. Die-cut it out with the oval die. Attach the oval to the small cup, covering up the "perk up" section of it. Put a Stampin' Dimensional onto the back, center of the small cup. Hold the card closed, and attach the small cup next to the top, left corner of the main image piece, making sure some of the small cup is over the corner of the main image piece. This will keep the card closed. To open the card, slide the main image piece out from under the small cup. To close, tuck the top, right corner of the main image piece back under the small cup.
  7. Inside of the Card:  Stamp the "Apple Cider" stamp onto the bottom, left corner of the largest Very Vanilla piece using the Early Espresso ink pad. Stamp the heart-like shaped stamp inside the apple image using the Cajun Craze ink pad. Stamp the"a cup of" stamp above "apple cider" using the Tangerine Tango ink pad. Open the card, and attach the piece to the middle section of the card's inside.

Inside of Card




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