Spiced Marmalade and Picked Raspberry Distress inks, Canson watercolor cardstock, Versamark Ink, Gansai Tambi Watercolors, Koi Watrbrush, White flower sequins and gold sequins
For more tips on creating with the Buttons and Blooms collection, watch the tutorial at https://youtu.be/WpR2XrSH0U0.
Card size is 5 x 7". Stamp the flowers from Buttons and Blooms Cling Stamp Set using VersaMark Ink on watercolor cardstock and heat emboss them using Heat It Craft Tool and White Embossing Powder. Color them using Koi Water brush and blue, pink, orange, yellow and green colors from Gansai Tambi Watercolors. Die cut them using matching dies from Buttons and Blooms Die. Shape all the flowers using Deluxe Flower Shaping Kit. Use the green flower petals as leaves for the flower arrangement. Apply 3-D Crystal Lacquer to the flower centers.
Cut two 4 3/4" x 6 3/4" and 4 1/2" x 6 1/2" pieces of pattern papers from Buttons and Blooms Paper Collection and adhere them on a 5" x 7" white card base. Die cut a piece of white cardstock using the die from Fleur Borders and Pockets Die. Ink it with Spiced Marmalade and Picked Raspberry Distress inks using Stack and Store Daubers. Adhere it to the top left corner of the card front.
Arrange and adhere the flowers and leaves as shown on the bottom right corner of the card front. Glue some white flower sequins and gold sequins around the flower arrangement. Put tiny drops of Rhubarb Crumble Nuvo Crystal Drops to the white flower sequins.