Smooth white cardstock, Paper Distressing tool, Scoreboard, Die Cutting Machine, Foam Dots.
For more tips on creating with the Sugarspun collection, watch the tutorial at https://youtu.be/kLs8-V6iBG8.
The ready top-fold card from white cardstock measures 6 1/2" by 6 1/2". Next, choose a dark pink paper from the designer paper collection and cut it measuring 6 1/4" by 6 1/4". Distress all the sides with paper distressing tool and layer it on the card base using foam tape.
For top panel, choose a 6" by 6" card panel from the designer paper collection and distress all the four sides using the paper distressing tool. Glue the distressed card panel on the white card stock keeping a border of 1/16" an all the four sides. Align and secure the second circle die from Eyelet Circle & Basics Small Die set and run it through the die cutting machine and create a window. Cut a white frame by nesting outer 2 dies of Eyelet Circle die set and glue it to frame the window. Layer the window panel on the ready card base as shown. Create 2 die cut panels from white cardstock and teal color paper from the paper collection using Elegant Pocket Accents Die and its shadow dies Layer die cut panels between the card layer as shown.
Stamp the images from Sprinkled Confetti Cupcakes Cling Stamp Set and Sweet Shoppe Treats Cling Stamp Set with black archival ink and paint them using Zig Clean Clear Brush Markers. Die-cut them using their coordinating dies. Stack extra 2 die cuts under the painted images for extra strength (optional). The numbers 5 and zero are stamped using teal and olive green stazon inks and then cut using their coordinating dies. Once all the embellishments are ready, assemble all the cards as shown and finish the card by adding a little sparkle and a fussy cut sentiment from the paper collection.
Once all the embellishments are ready, assemble all the cards as shown and finish the card by adding a little sparkle and a fussy cut sentiment from the paper collection.