Basic card kit, plus
* 12.7cm square white scalloped card blank * Cream card
* Amy Tangerine paper pad – Shine On, from Hey Little Magpie * Stampin’ Up! stamp set – Apron of Love
Framelets die set – Apron Builder, from Stampin’ Up! * Stitched circle die, from Dies to Die For * Scalloped circle die, from The Range * Frayed Burlap Distress
Ink Versafine Ink Pad, from Inkylicious
* * Brick wall stencil
* Ribbon Die-cutting machine
Cut an 11cm square of 1 patterned paper. Mat and layer onto cream card. Wrap ribbon around it and tie a bow. Mount onto a 12.7cm scalloped square white card blank.
Die cut a scalloped circle and 2 a stitched circle to sit inside it. Stencil a brick wall effect onto the stitched circle with Frayed Burlap Distress Ink. Mount the stitched circle onto the scalloped circle using sticky foam pads.
Die cut an apron shape in 3 contrasting paper. Die cut a front pocket in cream card. Stamp a sentiment on the pocket and attach it to the front of the apron with sticky foam pads, leaving space at the top of the pocket. Attach the die-cut apron to the die-cut circle made in step 2 using sticky foam pads.
Die cut some cooking 4 utensils in cream card, colour them with Frayed Burlap Distress Ink then tuck them into the space left at the top of the pocket.
Assemble the card by adding 5 the circle die cut to the base card. Finish by adding a die-cut black bow and cord to the apron.