The Stampin Up Soho Subway Designer Series Paper has one design that I really like, and it is the one on this Happy Birthday Card. I think the new In Color Crisp Cantaloupe is beautiful, and it is almost identical to the 2008 Groovy Guava color.  The Crisp Cantaloupe is just slightly ligher than the Groovy Guava.

If you have not purchased the new Crisp Cantaloupe ribbon, you can substitute the 2008 Groovy Guava Double Stitched Ribbon.  It matches the Crisp Cantaloupe perfectly.

Here are additional pictures of the Stampin Up Soho Subway Designer Series Paper, Happy Birthday Card:

 SUPPLIES USED FOR THE CARD:

Stamps: Itty Bitty Banners Stamp Set (126257)

Paper:  Stampin Up Soho Subway Designer Series Paper (130140), Baked Brown Sugar Card Stock (131296), Crisp Cantaloupe Card Stock (131298), 2013-2015 In Color Designer Series Paper Stack (130136), and Very Vanilla Card Stock (101650)

Ink:  Baked Brown Sugar Classic Ink (131174) and Crisp Cantaloupe Classic Ink  (131176)

Accessories:  Big Shot Die-Cutting Machine (113439), Paper-Piercing Pack Essentials (126187), Paper-Piercer Tool, Border Edge Punch (I used a Martha Steward punch), Bitty Banners Framelits (129267), Fancy Fan Textured Embossing Folder (127751),  Crisp Cantaloupe Ribbon (130021 – or a matching color [the 2008 Groovy Guava Double Stitched Ribbon matches perfectly]), Very Vintage Button (129327), Linen Thread (104199), Mini Glue Dots (103683), and Stampin’ Dimensionals (104430)

INSTRUCTIONS:

1. Cut an 8-1/2″ x 5-1/2″ piece of Baked Brown Sugar Card Stock, fold in half with the fold on the left side, and pierce around the edges of the card front.  I used one of the guides from the Paper-Piercing Pack Essentials (126187) to complete the piercing.
2. Cut a 5″ x 3-3/4″ piece of the Crisp Cantaloupe design from the Stampin Up Soho Subway Designer Series Paper.  Sponge the edges with Crisp Cantaloupe Classic Ink and attach to the card front inside the piercing.
3. Cut a 5″ x 2-1/2″ piece of Crisp Cantaloupe Card Stock and punch around the left and right sides with a border punch of your choice.  Sponge the edges with Crisp Cantaloupe Classic Ink.
4. Cut a 5″ x 1-1/4″ piece of Baked Brown Sugar Designer Series Paper from the 2013-2015 In Color Designer Series Paper Stack.  Sponge the edges with Crisp Cantaloupe Classic Ink.  Attach to the border-punched piece of Crisp Cantaloupe Card Stock.
5. Vertically attach a piece of Crisp Cantaloupe Ribbon onto the above.
6. Attach this piece onto the front of the Stampin Up Soho Subway Designer Series Paper with Stampin’ Dimensionals at approximately 1/4″ from the left side.
7. Use a framelit, die cut, or punch to cut out a 2-1/2″ circle from Crisp Cantaloupe Card Stock.  (I used a Spellbinders Splendid Circles template.)  Place the circle into the Fancy Fan Textured Embossing Folder and run it through the Big Shot Die-Cutting Machine.  Sponge around the edges with Crisp Cantaloupe Classic Ink.  (NOTE:  The Fancy Fan Embossing Folder matches the design in the Baked Brown Sugar Designer Series Paper.)
8. Cover the “Happy Birthday” stamp from the Itty Bitty Banners Stamp Set with Baked Brown Sugar Classic Ink.  Stamp the image onto Very Vanilla Card Stock.  Use the matching Bitty Banners Framelit to cut out the banner.  Sponge around the banner with Baked Brown Sugar Classic Ink.
9. Trace along the edge of the framelit used in step 7 onto a piece of Baked Brown Sugar Card Stock.  Cut out the banner and sponge the edges with Baked Brown Sugar Classic Ink.  Attach it to the back of the Happy Birthday banner, the sentiment.
10. Attach the sentiment in the middle of the circle and to the right (see picture).
11. Double Stampin’ Dimensionals and place onto the back of the circle.  Attach this onto the card as shown in the above picture.
12. Thread a Very Vintage Button with Linen Thread and attach to the sentiment with Mini Glue Dots. 

God’s Blessings!

Stamping With Guneaux Designs

by

Beverly Polen   STAMPIN UP SOHO SUBWAY DESIGNER SERIES PAPER – HAPPY BIRTHDAY CARD