Here are the instructions for the card shown HERE.
- Cut a piece of pink pirouette cardstock to 8½" X 5½". Score at 4¼" and fold in half. This is your card base.
- Cut a piece of always designer series paper to 4" X 4". Wrap a piece of chocolate chip double stitched ribbon around the DSP. Adher this entire piece to your card base.
- Stamp the large cupcake using basic black ink onto a piece of whisper white cardstock cut to 3½" X 3". Using a blender pen and your stamp pads color in the candle, flame and frosting on the cupcake. I used tangerine tangoo, pink pirouette and summer sun ink pads. Stamp the cupcake on a separate scrap piece of DSP and cut out the bottom portion of the cupcake (the wrapper). Adher this piece onto the stamped cupcake. Apply versamark using a versamarker to the frosting portion of the cupckake. Apply heat and stick powder to this area. Gently heat using you heat tool just until the powder begins to melt. Apply dazzling diamonds glitter to the cupcake.
- Adher the above piece onto a piece of pink pirouette cardstock cut to 2¼" X 3¾".
- Adher the above piece onto a piece of chocolate chip cardstock cut to 2½" X 4"
- Adher the above piece onto a piece of tangerine tangoo cardstock cut to 2¾" X 4¼"
- Using your 1 ¼" circle punch, punch a circle of whisper white. Stamp the sentiment, "To You From Me" using tangerine tangoo ink (The sentiment is from the level 1 hostess set, "Best Yet").
- Layer the above circle onto a 1 3/8" pink pirouette circle.
- Using one of the mini library clips and a stampin dimensional adher this circle piece to finish the card.
