Recipe # 2….

This is the page we completed for our 2nd recipe.  A little bit different from the one posted a couple of days ago, but still a hit with the class.  It comes from Rose’s Kitchen!

The ladies are liking the idea of swaping & trying new recipes.  The talk didn’t stop at how yummy this recipe would be, but how smililar recipes were to it & how they would try this out on the kids in the school holidays come April.

Measurements –
Base Card – Crumb Cake – 8 1/4″ x 5 7/8″ or 21cm x 15cm
Layer 1 – DSP – 5″ x 3 1/8″ or 13cm x 8cm
Layer 2 – DSP – 5″ x 1 1/2″13cm x 3.5cm
Layer 3 – Real Red – 1″ x 4 1/4″ or 2.5cm x 11cm
Layer 4 – Real Red – 6″ x 4 1/8″ or 15.5cm x 10.5cm
Layer 4 – Whisper White – 5 7/8″ x 4″ or 15cm x 10cm

Supplies –
Stamp Set – Tart & Tangy (Retired)
Cardstock – Crumb Cake, Real Red, Whisper White
DSP – Summer Picnic (2008)
Punches – Scallop Border, Scallop Circle, 1 3/8″ Circle
Accessories – Snail Adhesive, SU Markers – Old Olive, Real Red, Crystal Effects

Adhere the small piece of DSP to the larger piece of DSP with Snail Adhesive
Punch along one long side of the Real Red Cardstock & adhere to the side of DSP
Adhere whole lot to the Base Card – Crumb Cake
Adhere the Recipe to the piece of Real Red Cardstock & then to Base – Crumb CakeUsing SU Markers – Old Olive & Real Red, stamp image onto scrap of Whisper White Cardstock
Punch out with 1 3/8″ Circle & adhere to piece of Real Red which has been punch using the Scallop Circle Punch
Adhere to Recipe & apply Crystal Effects to the cherries

Don’t forget, any of these layouts can be changed to include current DSP & Stamps.  As it is only my Volunteer Class, I am able to use anything.  Plus it is a great way of using some of my stash of DSP.

Until next time, Happy Cookin’!


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