Hi everyone, Annette Green here with Susan’s Garden Design Team, and I’ve got a “sweet” birthday card to share today. I adore the new Macarons die by Joset. Combined with the Christmas Pudding die for the cake stand and the easy-to-assemble Aster flower die by Susan, this fun card came together easily. Let me show you the steps so you can try your own.
1. Die cut three sets of two aster flowers and three stamens. Colorize each with desired ink. I used Tattered Rose Distress Ink for my asters, then swirled Victorian Velvet in the centers. The stamens are colored with Crushed Olive.
2. Draw a vein line down the center of each aster petal with the leaf tool on the leaf pad. This adds texture and dimension.
3. Use the large ball stylus to stir and cup the center of each aster flower on the molding pad.
4. Adhere asters together, staggering the petals for fullness.
5. Apply a bead of glue along the bottom edge of the stamens and roll up with reverse tweezers. Set aside to dry. Once dry, dip the tips of the stamens into glue and then into pollen or embossing powder. Once that is dry, adhere stamens into centers of each aster.
6. Die cut three macarons from patterned paper and assemble. Die cut the cake stand pieces, as shown, and assemble.
7. Onto a 5″ x 7″ ivory card base, begin adhering decorative papers as desired.
8. Adhere the cake stand and macarons with foam tape for dimension.
Here’s a closer look of the dimension the foam tape adds.
9. Adhere the aster flowers in the lower left corner. Stamp a sentiment in the upper right corner.
Elizabeth Craft Designs –
Decorative Papers Graphic 45 – Café Parisian collection