I started out with a 9.5" x 4.25" piece of Wild Wasabi scored at 3.5" and then punched with the Scallop Trim border punch. This piece creates the base of the card. I embellished it with a piece of Sweet Stitches DSP and some Rose Red seam binding ribbon.
The sewing machine from Sew Suite was stamped in Chocolate Chip and then colored with markers. I punched it out with 2 3/8" Scallop Circle punch and sponged some Wild Wasabi ink on the edges. For the Rose Red panel I embossed it with the Perfect Polka Dots embossing folder and attached the sewing machine and some paper buttons made with the Sweet Buttons embosslit die. Now to put the pieces together to make the hinge.
Make sure you adhere your Whisper White insert before making the hinge, it's just easier that way. Fold over the punched side of the Wild Wasabi and adhere it just up until the scallops. It makes a pocket. You want to have a little bit of room underneath the scallops so your Rose Red piece can fit right behind it when you close the card (you can see this in the first photo). Line up the Rose Red piece so it covers the insert and is flush with the rest of the Wild Wasabi base. Using the small handheld circle punch or your paper piercer make a hold through the Wild Wasabi & Rose Red pieces and insert your brad to hold all the layers together. I used the cute little button shaped brad from the Vintage Trinkets.
Now you can open and close the top part of the card and have a sweet little message inside.
Thanks for looking! Did you stamp today?
Stamps: Sew Suite, Bring on the Cake
Ink: Chocolate Chip, Wild Wasabi
Paper: Wild Wasabi, Rose Red, Sweet Stitches DSP, Whisper White, Tempting Turquoise
Accessories: seam binding ribbon, Vintage Trinket brad, Scallop Trim border punch, 2 3/8" Scallop circle punch, markers, Sweet Buttons embosslit, Perfect Polka Dots embossing folder