Total Weight: 0.13125 lbs
The first thing that we will do is prepare our paper. We need an A2 base in cream cardstock. So, to make the base cut an 8-1/2″ x 11″ piece of cardstock in the middle at the 5-1/2″ mark on the long side. Then take one of those pieces and place on a paper scoring board and score in the middle on the long edge at 4-1/4″. Now, you have a base!
For the other cuts you’ll need:
Emboss the red cardstock with a dots embossing folder. On the cream panel stamp the Tiny Poinsettia, Tiny Leaf, and Tiny Bell in summer sky ink. Glue to the blue card panel and glue that to the embossed red panel.
In the white oval die cut stamp the Tiny Poinsettia in rhubarb stalk, stamp two more times near the first without re-inking for a variation in color. Stamp the Tiny Holly Leaves in bamboo leaves ink, rotating the stems toward the flowers. Stamp the Tiny Bell in Bahama blue ink. Using a make-up brush color on summer sky ink around the oval’s edge. Color the center of the bells and the berries on the holly with stardust gel pen.
On a small piece of scrap piece of white cardstock stamp the Tiny Flying Bird in espresso truffle ink and the Tiny Sitting Bird in rich cocoa ink. Stamp the Tiny Holly in bamboo ink, rotating the stems toward the birds, stamping a second time without re-inking. Fussy cut.
Stamp the birds again on another piece of cardstock and color the centers with the gel pen. Fussy cut each bird individually. Put a tiny piece of dimensional tape to the back of each bird and attach on top of the birds you previously stamped.
Remove the backing from the foam tape on the back of the fussy cut holly and adhere to the center of the stamped oval. Glue to the blue oval and glue it to the stamped cream cardstock.
Cut 2 small pieces of blue ribbon and 1 iridescent ribbon and tie in a know. Glue to the stamped oval. Stamp the whole project to the card base.
For the envelope, cut a piece of cream cardstock to 8″ x 8″ and follow the instructions on the Scor-Envi to make it.