Step1
Step One
Fold the 5 1/2" x 8 1/2" Sweet Leaf CS in half, creating a side-fold card.
Step2
Step Two
Using Chocolate ink, swipe the edges of the bottom half of the card front and the top, right, and bottom edges of the 1 3/4" x 2" Colonial White CS.
Step3
Step Three
Using Chocolate ink and the DTP technique, distress the edges of the three Chocolate CS pieces
Step4
Step Four
Using Chocolate ink, stamp the butterfly in the center of the 1 1/2" x 2 1/4" Colonial White CS. Using Blush ink and the sponge, randomly sponge Blush ink on the stamped butterfly. Apply Liquid Glass on the lines of the stamped image. Set aside to dry.
Step5
Step Five
Using Chocolate ink, stamp the flourish image on the 3" x 1" Chocolate CS. Apply Liquid Glass on the stamped image. Set aside to dry.
Step6
Step Six
Using Chocolate ink, stamp the sentiment on the 1 3/4" x 2" Colonial White CS.
Step7
Step Seven
Adhere the 3 1/4" x 4 1/4" Colorful Flourish B&T paper to the top of the card, flush with edges.
Step8
Step Eight
Adhere the 1/2" x 4 1/4" Chocolate CS to the middle portion of the card, slightly overlapping the Colorful Flourish B&T paper.
Step9
Step Nine
Attach the three pewter brads to the 1/2" x 4 1/4" Chocolate CS, spaced evenly.
Step10
Step Ten
Adhere the 1" x 1" Chocolate CS to the bottom portion of the card, about 1/2" from the bottom edge and about 3/4" from the right edge.
Step11
Step Eleven
When the butterfly image is dry, adhere it to the center of the 1" x 1" Chocolate CS.
Step12
Step Twelve
Adhere the sentiment to the top half of the card, about 1" from the top edge and about 1/2" from the right edge.
Step13
Step Thirteen
When the flourish image is dry, adhere it to the left of the sentiment, keeping the edges flush with the sentiment and the 1/2" x 4 1/4" Chocolate CS.