Card Kit Class - Just Desserts

Welcome to our very first card kit class, featuring one of my all-time favourite designs - Just Desserts. In today's class, we'll be creating four greeting cards using images and papers from our Just Desserts card-making kit. You can find a cutting guide below to assist you with the images you'll need for each card, followed by step-by-step instructions for all four designs. Feel free to mix and match the images and change the sentiments if there's something else you'd prefer to use. Please add any questions or suggestions in the comment section and I'll get back to you as soon as I can. Happy crafting!

CUTTING GUIDE

You'll need one sheet of each design.
Click on the image to enlarge.

Cutting measurements for patterned paper are included in the written instructions.

NOTE: Main images can be cut with Just Desserts cutting dies

SUPPLY LIST

• Just Desserts card making kit - one sheet of each design
• scissors for fussy cutting + decorative scissors (or fancy edged, square die if preferred)
• paper trimmer
• adhesives - double sided tape, liquid glue, foam tape
• two white A5 card bases
• one white 13.5cm x 13.5cm card base
• one black A5 card base
• 10.8cm x 5.3cm piece of black cardstock
• 10.5cm x 14.8cm piece of white cardstock (half a card blank)
• self-adhesive rhinestones, pearls, or liquid pearls (if desired)

CARD A

1. Cut out all the images, sentiments, and patterned paper marked with an "A" in the cutting guide above.

2. Trim the checkered patterned paper to 10.5cm x 10.5cm, reserving the large off cut for the next card. Use decorative scissors to add a patterned edge to your paper, then adhere to the centre of the square card.

3. Prepare the vignette by securing one of the small flowers behind the raspberries on top of the cake. Add the larger flower just below the first, and another small flower on the right hand side.

4. Tuck the two sentiment strips just behind the right hand edge of the cake and the bottom of the second small flower.  Take care to space the sentiments evenly apart and make them perpendicular to the cake.

5. Secure the vignette to your card base so it extends evenly past the sides of the patterned paper.

6. Secure the cluster of blueberries to the card, slighly overlapping the lower sentiment tag, and about 1cm from the cake.

7. Please the large strawberry over the gap between the cake and the blueberries, then secure the smaller strawberry a little lower.

8. If desired, add a few pink, red, or green rhinestones for some extra sparkle.

CARD B

1. Trim the striped paper to 10cm x 10cm (reserve the large off cut), then trim 2cm from the bottom so you have two pieces.

2. Trim the checkered paper off-cut from card A to 10cm x 4.3cm.

3. Adhere all the patterned paper to the card blank, with the largest piece of striped paper at the top, followed by the checkered paper, then the narrow strip of striped paper on the bottom. Align all the edges and leave a small border around all four sides.

4. Adhere a large flower at the back, left-hand-side of the cake and a small flower on the right-hand-side, just above the raspberries. Secure the images to your card, just over the bottom of the checkered paper.

5. Adhere the sentiment above the cake, flush with the right-hand edge of the card.

6. Secure the large flower over the left-hand-edge of the sentiment with glue or tape.

7. Trim the raspberries and cream from another cake image with a pair of small, sharp scissors.

8. Use foam tape to secure the raspberries and cream over the top of the first image, giving extra height and dimension. Use foam tape to secure a small flower over the bottom left-side of the large flower, and another small flower to the bottom left of the cake. Use more foam tape to secure the butterfly above the large flower.

CARD C

1. Trim the polka dot paper to 10.2cm x 14.5cm and secure to the black, A5 card base.

2. Trim the striped paper off-cut from card B to 10.5cm x 5cm and secure to the 10.8cm x 5.3cm piece of black cardstock. Secure to the card base, about 1.5cm from the left edge and 1.5cm from the bottom edge.

3. Cut the top plate section of the tartlet image away from the base.

4. Glue the sentiment strip over the cut edge of the base, bringing the top of the strawberry to the front, ensuring it doesn't obscure the sentiment.

5. Secure the tartlet behind the sentiment so that the edge of the sentiment is just below the bottom of the pastry case. Take care to centre the top of the image with the bottom of the image to prevent distortion.

(NOTE: although it's not a big gap between the top and bottom of the tartlet, it does allow the sentiment to fit nicely. If you wish, you can simply leave the image whole and lay the sentiment directly over the top)

6. Adhere the image to the card base, keeping the right-hand edge of the sentiment flush with the right-hand edge of the patterned paper.

7. Secure the larger blueberries image slightly overlapping the strawberry, and the smaller blueberries image over the bottom of the cake stand. Add the butterfly to the top of the striped panel.

8. If desired, add a few drops of liquid pearls or some rhinestones.

CARD D

1. Dry emboss the 10.5cm x 14.8cm piece of white cardstock with your favourite embossing folder and trim to 10cm x 14.3cm. Secure to the white, A5 card base leaving a small border.

2. Use a pair of small sharp scissors to trim your sentiment into two pieces, removing any excess cardstock. Trim the front berry away from one of the blueberries images. Set the pieces aside.

3. With glue, secure one of the strawberries behind the right-hand side of the cake, and the large blueberries image behind the leaves. 

4. Add two strawberries behind the leaves, the lower one first, then the higher one.

5. Add another strawberry overlapping the front, right-hand-side of the cake.

6. Add a cluster of blueberries at the centre bottom of the image.

7. Add the two, trimmed blueberries over the front strawberry.

8. Secure the dessert to the centre of the card front.

9. Secure a strawberry over the gap between the blueberries, ensuring the cut edge of the second group is covered.

10. Add your final strawberry and the single blueberry where desired. Your aim is to create a roughly circular design, so you may need to adjust the placement of your last two images depending on the shape you have created so far... go for a balanced look.

11. To finish, add the sentiment at the top, left-hand edge of the card, flush with the side of the embossed panel.

Thank you for joining me for the first card kit class using the Just Desserts card making kit.

If you have any comments or questions about any of the instructions in the tutorial, please leave them in the comment section of this post and I will respond as soon as I can.

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