Since I live in Wisconsin popsicles are definitely a summer thing. Although spring is officially here now the weather hasn’t really gotten the memo. I’m looking forward to sunny days!
With just a few scores you can make a fun fold card like this…
Watermelon Wonder card base: 4-1/4” x 11” scored at 1-1/2”, 3”, 5-1/2” and 8”
Small Popsicle Panel: 1-1/4″ x 4″
Medium Polka Dot Panel: 2-1/4″ x 4″
Whisper White: 2-1/4” x 4”
Large Popsicle Panel: 2-3/4″ x 4″
Circle Size: 2-3/8”
This fun fold is actually super easy to make. Just cut and score your card stock at the dimensions mentioned above, tape together & embellish! Need to SEE how it’s done? Watch this episode of Ink It Up with Jessica TV where I show you step by step how to make a fun fold card like this.
Tips for making this card:
- Use the masking technique. The “I hope your day is as sweet as you are” stamp is actually all in one line on the stamp. To make it fit onto the white panel use washi tape to cover up half of the stamp, ink it up (you’ll get ink on the tape), remove the tape and stamp. Then clean your stamp and repeat by covering the other half with tape. This is a great way to stretch your stamps!
- I wish there was a framelit for that. But there’s not! The Cool Treats stamp set has coordinating Frozen Treats dies but for some reason there is not a framelit for this basic popsicle shape (only with a bite taken out!) so I had to hand cut it with my scissors. Not my favorite thing to do, but it was easy.
- Scoring & Folding made easy. I use my Stampin’ Trimmer for scoring my cards because the measurements are super easy to read. Then I run my bone folder over each fold to give it a good crease. If you want to make two of these cards at a time, do your scoring first on a full sheet of 8-1/2″ x 11″ card stock and then cut it in half at 4-1/4″. It’s a time saver!
Go grab your favorite pretty paper and give this fun fold card a try!
- Watermelon Wonder Classic Stampin’ Pad
- Peekaboo Peach Classic Stampin’ Pad
- Crumb Cake Classic Stampin’ Pad
Tools & Adhesive
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