Latte Love fun fold card

This is my version of a card Sara Douglas, CEO of Stampin’ Up! Made. You can see her card on her Facebook post by copying this link: https://www.facebook.com/watch/live/?ref=search&v=306340435833326

Sara’s card measured 4½” by 9” not including the circle. I recalculated the measurements to make my card 4” including the circle so that it fits inside a legal sized envelope. Since I neglected to get the coffee designer paper I made my own using stamps and an embossing folder. I did however want to add some designer paper so I added the copper sheet from the Tartan Foil specialty paper pack on one of my panels. I also added a small strip of the Oxidized Copper specialty paper on the front of my card to bring in the Pretty Peacock to add a pop of colorto the card.

I am not a coffee drinker but I love this card and hope you do too. You can check out the stamp set and dies on my website (www.janetloves2stamp.stampinup.net). There are so many cool stamps and dies in this bundle and even if you are not a coffee drinker I’m sure you know someone who is that would absolutely love to receive this card. 

Supplies:

Stamps: Latte Love

Ink:, Crumb Cake, Early Espresso, Pecan Pie, Copper Clay, Pretty Peacockl

Stampin Blends: light and dark Fresh Freesia, Berry Burst and Petunia Pop

Paper: Early Espresso, Crumb Cake, Copper Clay, Pretty Peacock and Vanilla card stock, Window sheets, Textured Metallic, Oxidized Copper and Tartan Foil Specialty paper

Accessories: Stamp Cut and Emboss machine, Latte Love and Autumn Leaves dies, So Swirly embossing folder, Blending brushes, sponge daubers, Water Painter, 1” and 1 ¼” punches or Stylish shapes dies, Tear Tape, Stampin’ dimensionals, Simply Shammy, Tombo Multi purpose liquid glue, Silicone craft sheet, Paper trimmer, Simply Scored, Paper snips

Cutting dimensions:

Early Espresso: 7½” x 9” scored at 3 ¾”, 8” x9” scored at 3 ¾” and 7 ½”,

scrap for coffee cups and large circle

Crumb Cake: 3 1/2” x 8 ¾” (cut 3), 8”x 3 ¾” for triangle, scrap for small circle,  coffee in urn and small cups.

Tartan Foil: 3 1/2” x 8 ¾”, ½” x 3 ½” (cut 3)

Vanilla: 3 1/2” x 8 ¾”, scraps for stamped and die cut images

Window Sheet: 1 ½” x 2” for coffee urn

Copper Clay and Pretty Peacock: scraps for stamped and die cut images.

Oxidized Copper: 1” x 3 ½”

Textured Metallic Foil (copper): 2”x 3 ¼”

 

Instructions:

1. Cut two Early Espresso panels  one 7½” x 9” scored at 3 ¾”, and the second at 8” x 9” scored at 3 ¾” and 7 ½”. Make a mark 2” down on the 9” side of the 8” panel. Cut from that mark diagonally to score line in both directions to get the triangle portion of the card. Cut small sliver, 1/16” or less off the 7 ½” panel and attach the side you cut to the ½” fold on the 8” panel using tear tape. (see video listed above). Punch or die cut two 1 ¼” circles in Early Espresso and set aside.

2. Stamp one Crumb Cake panel using Crumb Cake ink with the coffee ring stamping randomly all over stamp twice before reinking. Attach to card front (far right side of card when fully opened and triangle is on your left). Add Oxidized Copper strip at the bottom using Tombo glue. Add Tartan Foil panel to panel closest to triangle.

3. Emboss two panels with the So Swirly embossing folder and apply Crumb Cake ink using a blending brush. Attach to first and third panels (triangle is on the right side) and add Tartan Foil strips at the bottom using Tombo glue.  Add a few coffee stains at the top and bottom of Vanilla panel. Glue to second panel adding a Tartan foil strip at the top.

4. Using scrap paper, line up the score line of the triangle to edge of paper and trace Cut out for a template. Cut off ¼” from longest side then trace on a scrap piece of crumb cake. Cut out and emboss and apply ink same as the previous two panels then attach to card on the side with the two Crumb Cake and one Vanilla panel. Punch or die cut a 1” circle in Crumb cake and emboss and ink. Attach Crumb Cake circle to one of the Early Espresso circles. Add one Early Espresso circle to each side of the point of your triangle. Fold card before gluing on circles and set on Legal sized envelope to make sure your circle fit within the envelope. My circle sticks out ¼” from the edge of card when folded closed.

5. Stamp one large coffee mug in Pretty Peacock and one in Copper Clay. Using the Water Painter and ink pad color mugs in the same color as stamped leaving the inside of mug vanilla. Set aside to dry. Stamp in Pecan Pie ink two heart and one leaf looking circles on Vanilla paper and die cut. Stamp Coffee cup these circles go in, one is Pretty Peacock, one in Copper Clay and one in Early Espresso. Add coffee circles to cups. Glue down the Peacock and Espresso mugs and pop the Copper Clay between the two on the first panel (far right). Stamp coffee (oval stamp) in large water colored mugs using Crumb Cake ink. Die cut and glue down on the panel closed to the triangle.  

6. Die cut two small coffee cups one in Vanilla and one in Peacock. Die cut Crumb Cake using the small die that cuts two ovals. Glue to inside of coffee cups and glue to front of card (panel with coffee rings). Die cut Coffee urn with Copper foil from the Textured Metallic specialty paper pack. Die cut coffee for inside urn using Crumb Cake and sponge heavily with Crumb cake ink. Trim window sheet to fit on urn. Glue window sheet to back of urn, making  sure to add glue only on the back of urn, not on window sheet. Glue coffee on the back of the window sheet again only at the bottom or sides so glue does not show through.

7. Stamp sentiment in Peacock and die cut with die from the Autumn Leaves die set.
Add tear tape to back of sentiment panel and add copper twine to tape making loops. Add Stampin’ Diminsionals using the edges, one at the top and one at the bottom of sentiment. Add to card front.

8. Stamp some coffee rings on your envelope and you are done.