Sunday, October 3, 2021

Nature's Harvest Thank You for Thanksgiving- Card for 2 occasions

 Thanksgiving will soon be here.  In Canada the date is October 10th, 11th just barely over a week away.  It may be too soon to mail a card, but hand given cards are just as well received.

If you get invited for Thanksgiving dinner this card could also double as a Thank you card.


  • Cut and fold a 5 1/2 by 4 1/4" piece of Crumb Cake card sock to create a side folding A2 card.
  • Cut a 4 by 5 1/4" piece of Crumb Cake, emboss with the Timeworn Type 3D folder.  With a sponge dauber sponge the edges and very lightly the embossed surface using Crumb Cake ink.
  • Add a 2 by 5 1/4 " banner of Crumb Cake Harvest Meadow (branch pattern) with the edges sponged with Crumb Cake ink slightly off center on the top of the embossed piece.
  • On a separate piece of Basic White card stock, stamp the image with Basic Gray ink and colour with Stampin' blends using the following colour pairs (Daffodil Delight and Cajun Craze on the flowers; Soft Succulent on stem and leaves)

  • Die cut using Celebration Label die 
  • Mat with a larger Cork paper Celebration Die cut  
  • Add matted image piece to card front using dimensionals.
  •  Stamp sentiment on a 2 by 5/8" of Crumb Cake.  Sponge edges.  Add to side of image piece extending over edge of die cut.  Add a dimensional under edge extending over the die cut.
  • Tie a bow with 3/8 " Embroidered ribbon and add at bottom of matted unit using a glue dot.
  • Add 3 Brushed metallic dots randomly

Inside: 

  • Sponge the edges of 4 by 5 1/4" of Crumb Cake card stock.
  • Stamp part of the cone flower image across the bottom right hand corner using Basic Gray ink.
  • Adhere to inside of card. 
Supplies Used:
Stamp:  Harvest Nature
Inks:  Basic Gray, Crumb Cake, Stampin' Blends (Daffodil Delight, Soft Succulent)
Papers:  Crumb Cake, Basic White, Nature Meadow DSP, Cork paper
Accessories:  3/8" embroidered ribbon, Celebration Dies, Brushed Metallic self adhesive dots, dimensionals, glue dots.

 

No comments: