This project is so easy to make but it has a lot of interesting details that will give you ideas and ispiration to start your own creation.
Picture 1. Using the eyelet border punch for the edge. Save the straight piece for your stem.
The Chcolate Chip circle is 3/4" punch.
Picture 2. Start cutting each scallop petal.
Picture 3. Fold the scallop flower halfway. Adhere the Chocolate Chip and cut off excess.
Use the white gel pen to create the dots.
Stamps: Birthday Count
Paper: Pink Pirouette, Kiwi Kiss, Chocolate Chip, Whisper White
Ink: Chocolate Chip, White Gel Pen
Tools: Texture plates, Big Shot machine, scallop flower punch, 3/4" circle punch, leaf from the Birds and Blooms.
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