Optional Metal Version Supplies:1 each Shabby Chic Ornate Metal Keys (#4500839)

Directions: 1. Locate one each ivory tag: cheers, party and celebrate. Set aside.

2. Locate the flowers shown above.

4. Find your leftover Floral Souffle paper and fussy cut (3) small bunches of roses. Set aside.

3. Stack flowers per photo, adhering each layer on top of one another. Fluff up the edges to add dimension. Set aside.

3 Card Add-On - Featuring: Café Parisian

October Monthly Class Series

Designed by Maria Cole Graphic 45® Supplies:2 sheets Bon Appetit (#4501425) 1 sheet Cafe Parisian (#4501422)* 1 sheet Floral Souffle (#4501423)* 1 sheet Postage Patisserie (#4501424)* 1 sheet Confectionary (#4501429)* 1 sheet Creme de la Creme (#4501427)* 1 pack Cafe Parisian Flowers (#4501438)* 1 pack Cheers, Party, Celebrate - Ivory Tags (#4501278)*

*Leftover from the October altered class

Additional Supplies:3 each 12” pieces of ivory ribbon3 each 12” pieces of coral ribbon

Tools, Adhesive & Ink: Paper trimmer, ruler, scoring board, bone folder, detail scissors, scallop-edged scissors, craft knife, wet & dry adhesive and 3D foam adhesive •Optional Supplies: craft mat, white acrylic paint, Q-tip, blush-colored spray and gold-colored spray

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5. Locate three postage stamps from your altered project. (Note: the ones you use might be different than the ones in the photo.) Find the pink square images from Creme de la Creme.

6. Locate your leftover Confectionary paper, imagery side face up, and cut (3) 25 ⁄8” wide x 3¾” tall pieces. Set aside.

7. Locate your leftover Cafe Parisian paper, pink stripe side face up, and cut (3) 2½” wide x 3¼” tall pieces. Set aside.

8. Locate your leftover Postage Patisserie paper, blue side up, and cut (3) 2¾” wide x 3½” tall pieces. Set aside.

9. Take one piece of Bon Appetit paper, ivory side up, and cut a 12” wide x 43 ⁄8” tall strip from the top of the paper and cut a 12” wide x 43 ⁄8” tall strip from the bottom of the paper.

10. Take your other piece of Bon Appetit paper, ivory side up, and cut a 12” wide x 43 ⁄8” tall strip from the bottom of the paper. You should have (3) 12” wide x 43 ⁄8” tall pieces total.

11. Take each of these pieces and trim 4½” off the left side so that your pieces measure 7½” wide x 43 ⁄8” tall. See photo.

12. Take each piece of Bon Appetit paper and score at 4½”. Fold each paper along the score line, then unfold.

3 Card Add-On - Featuring: Café Parisian

October Monthly Class Series

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13. Flip each Bon Appetit paper so that the blue side is up. Adhere the tags to the right side of the score line.

14. With each card, fold the left side of the paper over the tag. Use scissors to trim corners on the right side. Use a corner rounder to make the edges on the left side round.

15. Adhere Creme de la Creme, Postage Patisserie and Cafe Parisian papers to each card per photo. Adhere fussy cut flowers.

16. Adhere Confectionary paper to the front of each card, so that it’s flush to the left. Then, adhere a flower and postage stamp. Tie a piece of coral and white ribbon through each tag.

17. Optional: Apply the same color splatter technique that you did in the altered project! Spray the tag part of each card with gold- and blush-colored spray, then apply little dabs of white paint using a Q-tip.

•For extra fun, add some shabby chic ornate metal keys to the front of each card!

3 Card Add-On - Featuring: Café Parisian

October Monthly Class Series

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