Beautiful Card

By  Lindsey Botkin 

size: 3-3/4"x6"

  • Beautiful Card


  • Cardstock: Whisper White; Chocolate Chip; Close to Cocoa
  • Chocolate Soufflé patterned
  • “Beautiful” rub-on
  • Silver eyelet
  • Ribbon: sheer white dot; dark brown velvet; light brown ruffled


  • Real High Country Wildflowers rubber stamp set
  • Classic Stampin’ Dye ink pads: Chocolate Chip; Close to Cocoa
  • Circle punch, 1-1/4”
  • 1. Cut Cocoa cardstock to 6"x7-1/2"; score and fold in half. Cut 3-1/2"x5-3/4" white cardstock piece and 3-1/2"x4-1/4" patterned piece. Adhere layers to card front.
  • 2. Cut and adhere 3-1/2" ruffled and velvet ribbon lengths to card.
  • 3. Stamp Chocolate Chip flower onto white cardstock, a second in Close to Cocoa, and a third in Close to Cocoa without re-inking. Cut out 1-1/2"x4" image and mat on Cocoa cardstock. Tie white ribbon around panel and adhere to card with dimensional adhesive dots.
  • 4. Apply "Beautiful" rub-on to Chocolate Chip cardstock; trim. Adhere to card just under ribbon edge.
  • 5. Punch Cocoa halfcircle; adhere to upper right corner of card. Insert eyelet; tie white ribbon through it.