This sweet card was CASE’d from fellow demonstrator Rachael Kent. It’s definitely apple time here on our farm and with the kids all grown I don’t really have the need for 5 apple trees anymore. I used to can dozens of jars of apple sauce, bake and freeze dozens of apple pies and dry apple chips until I didn’t know where to store them all. Now I just bake what we eat fresh and my old horse Hobby gets to eat apples every day.
For my base, I started with a standard 8 1/2″ x 5 1/2″ piece of Crushed Curry cardstock scored at 4 1/4″. Next, I used one of the first dies that I ever purchased, a Circle Die set that included a 4″ circle die. Hang the die over the card base fold to leave a hinge and with the card closed die cut through both layers at once, run it back and forth twice if needed to cut through both layers. If you don’t have a 4″ circle die, find a plate or plastic lid and draw the circle on the card and cut out with a scissor.
In this photo you can see how the card opens with the hinge that was left. The lattice strips are 1/2″ wide and there are 6 of them. The 16 Crumb Cake leaves are cut using the Pansy Die set. The edges of both the leaves and lattice strips have been colored with Crumb Cake ink and a sponge dauber to make them looked browned.
The greeting and small leaves are from the Wickedly Sweet Treats Paper Pumpkin kit stamp set from September 2015. The leaves are done of Crushed Curry, Pumpkin Pie and Cajun Craze cardstock and matching inks were used, then they were fussy cut. The bow is made with the Open Weave Pale Papaya Ribbon.
Wouldn’t this make a sweet birthday card for a pie lover? What’s your favorite pie?
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WATCH MY SWEET AS PIE VIDEO TUTORIAL
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