Full Circle
Howdy!
We have a lot of work anniversaries and birthdays in May, so I am making a lot of cards lol bear with me as I share them all with you.
This one is a circular card that I created for a special coworker using our Layering Circles Framelits and the new Eastern Medallions Thinlits. I started by cutting out two of the largest (3") circles from the Layering Circles Framelits in Pear Pizzazz and scored one circle 1/2" in.
Next, I used a few of the thinlits from the Eastern Medallions set with Fresh Fig and then cut that out with the largest circle again.
I layered the medallion circle over the unscored Pear Pizzazz circle using our Fine Tip Glue Pen. I weighed it down with a block while it dried and moved on to sentiment.
I stamped "congratulations" on a strip of Very Vanilla in Fresh Fig. Then, I used the same circle framelit to cut the edges to match. I used dimensionals to attach the sentiment to the medallion circle. Finally, I used Fast Fuse to attach the front to the scored circle.
Thanks for visiting!
We have a lot of work anniversaries and birthdays in May, so I am making a lot of cards lol bear with me as I share them all with you.
This one is a circular card that I created for a special coworker using our Layering Circles Framelits and the new Eastern Medallions Thinlits. I started by cutting out two of the largest (3") circles from the Layering Circles Framelits in Pear Pizzazz and scored one circle 1/2" in.
Next, I used a few of the thinlits from the Eastern Medallions set with Fresh Fig and then cut that out with the largest circle again.
I layered the medallion circle over the unscored Pear Pizzazz circle using our Fine Tip Glue Pen. I weighed it down with a block while it dried and moved on to sentiment.
I stamped "congratulations" on a strip of Very Vanilla in Fresh Fig. Then, I used the same circle framelit to cut the edges to match. I used dimensionals to attach the sentiment to the medallion circle. Finally, I used Fast Fuse to attach the front to the scored circle.
Thanks for visiting!
Comments
Post a Comment