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Chocolate Dessert album

Remove the posts and inner pages from the album. Ink the outside edges and spine of the album with a brown inkpad.

Cover the front and back with brown dot paper. Trim the edges flush with a craft knife and sand the edges.

Cover the inside of the album with brown striped paper and sand the edges. Add the posts and inside pages to the album.

Cut the brown swirl ribbon into two pieces. Glue one end to the center of the front, and across the album to the edge. Glue the second under a 2 ½ “ square of striped paper on the back of the album. Tie the ribbons together for a closure and add pen stitching around the square on the back.

Cut a 5” strip of striped paper and glue to the front of the album about 1” from the spine. Glue rick rack ribbon along the edges of the striped paper. Cut out a tab and glue it tucked under the rick rack ribbon.

Trace and cut out flowers from the template using both sides of the tan cardstock. Ink the edges and fold. Add brads to the centers and mix with silk flowers. Foam tape to the album cover, as shown.

Print recipes on a large tag. Add pen stitching and a folded flower and glue to the cover.

Print Dessert onto cardstock and trim. Ink the edges and add mini brads. Foam tape to the tab.

Use 'Em For Anything Dots & Stripes Papers

Chocolate Ribbon Set

Chocolate Brad Pack

Chololate Silk flowers

Sara's surfaces 5x11 album

Brown Inkpad

Glue stick

Glue dots

Fold-Back Swirls Template

8x8 Cardstock for Baby

Computer font – arial

Sandpaper

Products Used

Medium Memory Zots
$4.79
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2 Photo Glue Sticks
$5.38
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