Birthday Flowers & Dots

I made this card for my husband’s grandmother. He suggested mailing her a card but I told him that was impossible because this one was BIG and bulky!

The card base is chocolate chip, layered with Chocolate Chip DSP in this polka dot pattern. As for the flowers, I made them by punching different colored card stock  with the Scallop Circle Punch. Then, I sprayed the scallop circles with water, crumpled them up, and let them dry. I added a white Basic Brad in the center of each flower, topped with a Rhinestone Jewel.

In the background, I used Apricot Appeal card stock, layered with Whisper White that I ran through the Big Shot with the Elegant Lines Embossing Folder. Using the sponge dauber, I added Certainly Celery ink to the raised portions.

The sentiment is from Bring on the Cake. I stamped it in Chocolate Chip ink on Pretty in Pink card stock, then punched it out with the Decorative Label Punch. To give it more interest, I sponged the edges with Pretty in Pink ink and added white dots with the White Gel Pen.

Vintage Recipe Card Style Birthday 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.

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