End of Summer Sunflower {Gatefold Card}

Gatefold cards are easy to make, and you can find many tutorials online. Below, I’ve provided measurements for this card, but you can alter them to make any size card you like. I was inspired by the recent Stampin Success issue I received, more specifically, the sunflower.

Sunflower Instructions:

  1. Run So Saffron card stock through the Big Shot with the Scallop Circle Bigz Die.
  2. Then, cut between each scallop to make the flower petals.
  3. Next, I used a sponge dauber and So Saffron ink (with a very small amount of Champagne Shimmer Paint) to color the flower petals.
  4. Finally, I punched Early Espresso card stock with the 1/4″ Circle Punch and attached them to the center of the flower with mini glue dots. See the close up below.

Gatefold Measurements:

The card base is Early Espresso, cut to 5 1/2″ x 8 1/2″, scored at 2 1/8″ and 6 3/8″. I used So Saffron card stock on the front panels, layered with Greenhouse Gala DSP. I attached the sunflower to the left panel only with a small piece of Sticky Strip.

Inside, I lined the base with So Saffron, Greenhouse Gala DSP, and Whisper White stamped with the Curly Cute congratulations stamp in Early Espresso ink. At the bottom, I attached a strip of card stock and DSP with mini glue dots (along the sides and bottom only) to form a little pocket. It will hold a  gift card or folded bill/check.

Elegant Soiree Card Trio

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!

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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