Whoa, I love the way this card turned out. It was very hard to part with it, but I guess I can always make another one! I love the Elegant Soiree DSP so very much–this pattern especially.

This is another Gate Fold card (see this post for measurements) using the Word Play stamp set. I especially love the “happy I do day” sentiment, which I colored with Baja Breeze and Basic Black marker. That was stamped on Very Vanilla card stock and I added a Basic Rhinestone accent to the diamond ring. The very vanilla was paper pierced before being layered with Basic Gray and Baja Breeze card stock.

The card base is Baja Breeze, and the front panels are layered with Basic Gray and Elegant Soiree DSP.  After adhering paper to the front panels, I attached the stamped portion to the left panel using a small amount of Sticky Strip. On the other side, I used a small magnetic closure.

Inside, I layered Very Vanilla on Basic Gray card stock and adhered it to the base. The sentiment is from Goody Goody Gumdrops. Across the bottom, I used some scraps to make a pocket. I put mini glue dots along the bottom and sides, keeping the top open for a gift card, money, etc.

OK I am officially in love with this Elegant Soiree Designer Series Paper. I knew I was going to like it from looking at the new catalog but having it in my hands and using it–WOW! The colors are great: Crumb Cake, Baja Breeze, Very Vanilla, Soft Suede, and Basic Gray.

Card number 1 is a simple congratulations card, and uses a few retired items. I have to use up the old to make room for the new, right?

For the base, I used Baja Breeze, layered with Chocolate Chip and Elegant Soiree Designer Series Paper. The sentiment is from  Congrats (retird SAB set) stamped with Chocolate chip ink on Very Vanilla. I layered the Vanilla on Baja Breeze and Chocolate Chip, scalloped with the Scallop Trim Border Punch.

I attached the sentiment layer to the base with stampin dimensionals and added a Crochet Flower (Fleurette) with a stampin dimensional as well.

The Fleurette is actually on backwards, but I didn’t want the pink to show so I used the reverse side. I think the pop of red works on the card because everything is so neutral.

It’s hard to pick a favorite, but I think this might be it. Even though I used up the last of my Valet Ribbon Originals Baja Breeze Satin Ribbon (it was so worth it).

The base is Sahara Sand, layered with Early Espresso and this awesome Elegant Soiree DSP pattern. I folded the ribbon and used mini glue dots to secure each fold. Then, I adhered the ribbon to the card with some more glue dots.

Across the front, I stamped “congratulations” from Curly Cute in Soft Suede ink on Very Vanilla card stock. I paper pierced around the sentiment and framed it with a layer of Early Espresso. I added two stampin dimensionals to the ends and attached it over the ribbon, adhering it to the base.

Finally, card number 3 turned out even cuter than I imagined. The base is Gina K Luxury White base weight, layered with Baja Breeze and yet another pattern from Elegant Soiree DSP.

In keeping with the french theme, I stamped the Eiffel Tower image and “merci” from Chic Boutique with Soft Suede ink on Very Vanilla card stock. I paper pierced just the corners of the main image and matted it on Baja Breeze. The sentiment is punched out with the Word Window Punch and layered on Baja Breeze Modern Label Punch. I paper pierced on either side of the sentiment as well. That was attached to the base with stampin dimensionals.

And since I turned into a button freak, I had to add three buttons to the bottom. Even though the colors are not exact, I think they work. Buttons are from Button Latte and Brights Collection. I tied some white string through them, and knotted the one in the center to make a bow. I think it makes the card!

Here is another sample of the In Color Prints Pack (Level 1 Hostess Choice) in Peach Parfait. The large polka dot pattern caught my eye right away, and on the back was this lined pattern, which reminds me of a recipe card. Since I had pie on the mind after ordering Every Little Bit, this is the card I came up with.

The base is Early Espresso. I sponged the DSP with Creamy Caramel ink slightly, just to tone down the bright white. I cut a strip of the large polka dot DSP and layered Crumb Cake underneath. I used the Scallop Edge Punch on the Crumb Cake, and the paper piercer to make holes in each scallop.

I added some vintage crochet ribbon, Victoria Crochet Trim, around the front of the card to give it a “from grandma’s kitchen” feeling.

The stamped image is from Every Little Thing, and the sentiment is from Birthday Bakery. I stamped the pie three times onto Whisper White and once on white scrap. Then, I distressed the Whisper White card stock by using the Cutter Kit Distressing Tool, rubbed Peach Parfait Marker along the edges, and sponged lightly with Creamy Caramel ink to tone it down. Along the top, I used the Spiral Punch.

After coloring in the pie I stamped on scrap with Copics and Stampin Up Markers, I trimmed it out and attached it to the card with a stampin dimensional.

I added some holes on either side of the sentiment with the paper piercer and used a brown Basic Brad to accent. Then, that piece was attached to the base with stampin dimensionals.

In the bottom right corner, I stamped “happy birthday” from Eat Cake (retired) in chocolate chip ink to finish off the card.

This color combination is from the Color Coach: Poppy Parade, Baja Breeze, and So Saffron. The base is Poppy parade, layered with Poppy Parade DSP from the Level 1 Hostess Prints Pack. The patterns are different from anything we’ve ever had–I love them.

I stamped the pies from Every Little Bit on Whisper White with Chocolate Chip ink. Then, I colored them in with coordinating color Stampin Write Markers. I paper pierced around the edges with the paper piercer to tie everything together.

The stamped layer is matted on Baja Breeze, which I embossed with the Square Lattice Embossing Folder and the Big Shot. The ribbon is White 3/8″ Taffeta Ribbon that I colored with So Saffron Marker. The Whisper White and Baja Breeze layers are each adhered with stampin dimensionals.

Inside, I used scraps of Poppy Parade DSP, Whisper White, and Baja Breeze. I stamped the sentiment from Birthday Bakery Hostess Level 1 set in Chocolate Chip ink. I punched it out with the Word Window Punch and layered it onto Poppy Parade punched with the Modern Label Punch.

I started out with inspiration from this card. Although this pattern from Greenhouse Gala DSP matches the Ornate Blossom stamp set, I could not figure out a way to use them together. It was overkill whenever I tried. By sticking with a small section of the paper however, it balances out and doesn’t make the pattern seem too bold.

Card base is Marina Mist, with a strip of Greenhouse Gala DSP paper pierced. I stamped the Ornate Blossom stamp in Marina Mist ink and the “just for you” in chocolate chip ink, from the Level 1 Hostess set Afterthoughts.

At the top, I used the corner rounder and tied some 1/4″ Chocolate chip twill ribbon (retired) around.

To add some more color, I attached three flower buttons with mini glue dots.

Along the same lines, I made this card using Ornate Blossom and Curly Cute stamp sets. The base is Marina Mist, with a strip of Greenhouse Gala DSP layered with chocolate chip card stock along the bottom.

I stamped the Ornate Blossom with chocolate chip ink on whisper white card stock and paper pierced all around with the paper piercer. Then, I layered it onto pear pizzaz card stock with stampin dimensionals.

The “thinking of you” is from Curly Cute, stamped in chocolate chip ink on whisper white. I added a pierced line below the words to coordinate with the main image.

For this last card, I stamped the Ornate Blossom stamp in Versamark on whisper white card stock and heat embossed it with White Embossing Powder. Then, I used the Brayer to add Pacific Point, Marina Mist, and Baja Breeze ink over the embossed image, darkest to lightest. Wipe the ink off the embossed image with a tissue.

Next, I stamped “for you” from Great Friends in Versamark and again, heat embossed it with White Embossing Powder. I paper pierced on either side of it with the paper piercer.

The main image was then matted onto whisper white card stock that I punched with the Scallop Edge Border Punch and paper pierced each scallop.

The card base is Baja Breeze, stamped with En Francais in Baja Breeze ink. I attached the whisper white layer to the base with stampin dimensionals and then added three pearls from Pearl Basic Jewels.

With an upcoming fall wedding (well, I haven’t technically been invited yet, but I know the invitation’s coming since I helped make them) I have autumn colors on the brain. This started out as a possible wedding invitation, but by leaving off any type of “you’re invited” sentiment, it’s general enough to use for any occasion really.

This card is 5″ x 7″ finished size, with the base color being Crumb Cake. I stamped the front with the Woodgrain stamp in the same crumb cake ink. Across the front, I added a strip of chocolate chip card stock, paper pierced along the bottom.

The main image is from Season of Friendship, stamped on Very Vanilla card stock in chocolate chip ink for the trunk, so saffron, pumpkin pie, and cajun craze for the leaves. As for the birds, I stamped them in taken with teal ink, then cut them out. In order for them to face each other, I turned over one of the birds and stamped all over the back with the stamp and taken with teal ink. Then, I used the White Gel Pen to make a little eye and that’s it–now they’re love birds! I attached them to the tree with 2 mini glue dots each.

In the lower corner, I stamped “love” from Tiny Tags in chocolate chip ink. I LOVE those little brackets–they are too cute.

I distressed the edges of the very vanilla card stock with the Cutter Kit distressing tool and rubbed some Creamy Caramel ink around the edges with a Sponge Dauber. Then, the very vanilla was layered with Cajun Craze and attached to the base.

Finally, I sprayed the whole front of the card with Shimmer Mist that I made using 70% Rubbing Alcohol and Frost Shimmer Paint.

Until the invitations are mailed, I don’t want to post a picture and spoil the surprise–so be on the lookout for the invitation that made the cut!

The new Basic Pearls Jewel Accents are backed with adhesive, so sticking them on any project is simple. Here, I decorated some of my cakes from Birthday Bakery (Hostess Level 1) with them!

I stamped the cakes onto Whisper White and colored them in with Copic Markers. Across the top and the bottom, I paper pierced the white card stock and layered it onto Pink Pirouette.

The base is Crumb Cake, layered with a scrap of Shades of Spring DSP I had in my desk drawer. Across the front, from top to bottom, I wrapped a piece of 1″ Chocolate Chip Satin Ribbon around the DSP and tied a smaller piece into a knot at the top. Then, I attached the stamped layer to the base with stampin dimensionals.

Inside sentiment

This idea was cased from Connie Collins. I love the look of the Bigz Lattice Die, I just wish it made a bigger piece! In order to make the lattice image span across the entire front of the card, I simply folded my Pear Pizzaz (In Color) card stock in half, placed it on the die, keeping the fold just slightly below the edge of the blades, and ran it through the Big Shot.

I used SNAIL to adhere the lattice design to the Early Espresso base, but you could also use Mini Glue Dots. I cut off the overhang of the lattice design with my paper cutter to give it a really clean look. That was layered onto a wider strip of Whisper White that I used the Scallop Trim Border Punch along the bottom.

The card base is Pear Pizzaz. The sentiment is from Perfect Punches, stamped in Poppy Parade ink and punched out with the Wide Oval Punch. I layered it onto a scalloped Early Espresso circle, made with the Scallop Circle Punch. I added white dots with the Signo Gel Pen and adhered it to the base with Stampin Dimensionals.

This next card reminds me of being in Aruba or Hawaii–it’s very tropical without trying to be. The card base is Whisper White, with a top fold. I used the Square Lattice Embossing Folder to emboss the Tempting Turquoise card stock and adhered it to the base with Stampin Dimensionals.

Next, I stamped a piece of Crumb Cake (Kraft) card stock with the Woodgrain Background stamp in Crumb Cake ink. That was then put through the Big Shot using the Lattice Bigz Die and attached to the card with Mini Glue Dots.

Underneath, on Chocolate Chip card stock, I stamped “happy” from Happy Everything in Versamark and heat embossed it with White Embossing Powder. I layered that onto a wider strip of Whisper White and with the Paper Piercer, pierced holes along the top and bottom edge before attaching it to the base with Stampin Dimensionals.

This picture is terrible but it was late and I was in a rush to get this posted so here it is anyway. The card base is Whisper White and I stamped the sentiment from Heard from the Heart directly onto the base with Early Espresso ink.

Above that, the lattice image was made by running Whisper White card stock through the Big Shot with the Lattice Bigz Die and then sponging it with a mixture of Baja Breeze Reinker and Frost Shimmer Paint. I layered it onto a square of Early Espresso and then a slightly larger square of Baja Breeze card stock. The ribbon is from Valet Originals (retired) but it’s Baja Breeze satin ribbon. All of that was attached to the base with Stampin Dimensionals.

I made this card as part of an ice cream gift basket–with cones, sprinkles, hot fudge, etc. The colors were inspired by the basket I used.

The card base is Gina K Luxury White Base Weight card stock, layered with polka dot DSP from Island Oasis. I stamped the cone from Sweet Scoops in Creamy Caramel ink on Whisper white. Then, I stamped the ice cream in Pretty in Pink ink onto a scrap of Whisper White and cut it out. I attached it to the base with a Stampin Dimensional.

The Whisper White is layered with Old Olive. I paper pierced the White and then adhered it to the Old Olive with Stampin Dimensionals. Behind the Old Olive, I added a strip of Rose Red card stock that I punched with the Scallop Trim Border Punch.

Lastly, the sentiment is from an old SAB set called Yummy. I stamped it on Whisper White and punched it out with the Large Oval Punch. Then, I took Rose Red card stock and punched it with the Scallop Oval Punch, layering the two pieces. That was adhered to the base with Stampin Dimensionals.

This is a possible contender for my daughter’s birthday invitations. The theme is going to be a Luau, and I already found cute child size grass skirts and some other decorations for the party. When I saw this Island Oasis DSP in the Summer Mini, I decided that would be the theme!

The invitation is A2 size, base is Crumb Cake (Kraft). I used the Island Oasis DSP in the green leaf pattern and rose red flower pattern to layer with Whisper White. I stamped the invitation stamp from Introducing in Early Espresso ink and wrote the details with Stampin Write Markers in Rose Red, Old Olive, Pumpkin Pie, Tempting Turquoise, and Summer Sun. I used the Paper Piercer around the top layer and adhered it to the base with Stampin Dimensionals.

At the bottom, I took a strip of Early Espresso card stock and stamped “You’re Invited” in Versamark, and heat embossed it with White Embossing Powder. Then, I used the Paper Piercer again along the bottom edge.

The flower is from Fresh Cut Notes. I layered a piece of striped Island Oasis DSP behind it, then trimmed the flower with scissors. In the center, I added a 1/4″ Chocolate Chip Epoxy Brad and adhered it to the base with Stampin Dimensionals.

At the top, I added a short piece of Chocolate Chip 5/8″ Grosgrain Ribbon, folded in half, attaching it with a staple.