Thursday, September 8, 2011

Spice Cake Scrapbook Layout


1. Cut 8” x 8” from Pear Pizzazz Card Stock.
2. Cut 8” x 1 ¾” from Chocolate Chip Card Stock.
3. Cut 8” x ½” strips from Spice Cake Designer Series Paper . Center three Spice Cake strips on the Chocolate Chip Card Stock with Dotto (repositionable) Adhesive. Attach the Chocolate Chip Card Stock to the Pear Pizzazz Cardstock with Dotto (repositionable) Adhesive.
4. Peel back several inches of the Spice Cake Designer Series Paper from the bottom of the Chocolate Chip pieces and reposition in a woven pattern.
5. Stamp sentiment on a scrap piece of Very Vanilla Card Stock. Tear long edges and sponge with Chocolate Chip Classic Ink.
6. Crumple and then smooth out 3 ½” x 3 ½” Very Vanilla Card Stock. Sponge with Pool Party Classic Ink.
7. Thread Spice Cake Designer Button with Natural Hemp Twine. Attach with Mini Glue Dots.

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