Triple Tier Easel Card
For the front tier, cut a piece Orchard Harvest DSP 3-1/2” x 7” and fold in half. From the Big Scallop Circle nestabilities set, use the 3rd from the outside die. Lay the die face down on the paper with one edge of the die hanging off of the center fold of the paper. Die cut the paper and open up.
On the left side, fold the scallop circle in half. The scalloped edges should align on the sides and the top edge of the scallop will be a little over the center score line.
Die cut a single scallop circle using the same size die from step 1. Cut a frame from early espresso card stock using two of the Nestabilities circles dies. Stamp three flower stems from the Daisy stamp set with old olive ink on shimmery white card stock. Cut stems out and glue onto back side of circle frame. Stamp three flower heads from Daisy stamp set with Chocolate Chip ink pad. Color flowers with so saffron, daffodil delight and chocolate chip markers. Cut out flowers and mount to outside of frame with dimensionals. Mount frame onto front easel with dimensionals.
Repeat steps one and two to create middle and back easels. For the middle easel, start with a 4” x 8” piece of designer paper folded in half and die cut with the 2nd largest die. For the largest easel, start with 4-1/4” x 8-1/2” piece of designer paper folded in half and die cut with the largest die.
Middle easel is decorated with a circle cut out of coordinating paper and a victorian crochet trim bow. The back easel is decorated with a big scallop circle cut out of coordinating paper.
Starting with the back easel open, glue the middle easel onto the bottom half of the back easel. Attach the front easel onto the bottom half of the middle easel. Stamp greeting onto designer paper with chocolate chip ink and punch out with large oval punch. Layer onto scallop oval punch piece with dimensional. Layer scallop oval onto front of easel with dimensionals.
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