That Dang Flower Punch!
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Super Fun Fold Card!!!

How stinkin' cute is this???  I had so much fun making it!  I received a gorgeous Christmas card from my good friend Denise using this layout....and I had to give it a try.  This is what I came up with.  I just fell in love the all the peaks and valleys on this card...and thought it was going to be really tricky.  So I sat down with my ruler and starting figuring things out.  Not so hard!!!

WE'LL BE MAKING THIS CARD AT THE FUN FOLDS CLASS on March 9th at Hobby Lobby at 10am and in Omro at 6pm. Will you be there???


Don't you just love the saying "happy birthday with a cherry on top" and then the cutest little cherries using the Red Glimmer Paper???

OK - so do you want to know how to make this???  HERE IT IS!!!!

I started with the cutting first.  Your cardstock should be 12" x 4 1/2".  I cut my line first - shown here by the solid line below.  The Fiscars Paper Cutter is perfect for this - start 1" up for the bottom of your edge and cut up to the 7" mark.  Flip your cardstock over and do the same thing on the other edge.  Then insert your cardstock into the paper cutter the long way and score as shown. 

Once you have your cardstock cut and scored - you can refer to the 1st full card photo above to see which way to fold on your score lines - you will have several peaks and valleys in your card.  Now all you have to stamp up your layers and adhere them - how fun!!!!

Here are some of the products I used for my card:

ScreenHunter_01 Jan. 05 15.11 
ScreenHunter_05 Jan. 05 15.14 

#117032 (W) $21.95 #120528 (C) $16.95 A Word for You

ScreenHunter_06 Feb. 27 20.23 

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ScreenHunter_13 Jan. 23 20.53 
121790 Red Glimmer Paper $3.95 (2 12" x 12" sheets)  

 If you'd like to order any of these products you can click on the icon at the top right of this screen that says CLICK TO ORDER ONLINE.   

 Update on my great Sunday dinner...well - my mom wins on the pork roast award - HANDS DOWN!  I put a little bit too much water in with my it didn't cook down enough to get that nice rich brown (my favorite part) and my gravy was pale.  My mom ROCKS at pork roast!  And here's my damn bread (sorry about the french):

Are you kidding me?  What the "bleep" is that?  Well...I think my yeast didn't work - what do you think?  I hate cooking!  But I'm usually a pretty good cook....hubby dumped the bread in the trash....I grabbed a tube of WHOMP biscuits and they worked just fine.  You know - the can of bisquits - you tear off the wrapper and then "whomp" the can on the edge of the counter and it pops open...always makes me giggle!

Thanks for stopping by....


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Carol Carriveau

The birthday/cupcake card is absolutely adorable...and I'm printing out the instructions for the this fancy fold righ now...hope to be able to try it this fun and different! The rest of your blog is making me very hungry - even for the fresh 'bread'...LOL...some days are like that, yeah, they are..!!!!

connie smith

Kelly...I can relate to the "yeast not working" problem with breads...I have developed a "no fail" bread machine receipe..after having the yeast not getting worked in and risen.... email me if you want it. Connie


Love the card Kelly, too cute!! And can totally relate to your bread too! I have had the same experience more than once. Got new yeast and that solved the problem. But it can still be tricky. If you get a new bread recipe, let us know!!

Diana Laabs

You are so darn funny, Whomp biscuits it made me laugh outloud which is what is prompting me to comment. I do love the cupcakes and I might already have commented on that card but Whomp biscuits just made me laugh. It is a good AKA for them.

Kim Score

Great card! this will be on my inspiration blog post tomorrow. Thanks for sharing


What a cute cupcake card and love the fold technique. Thank U 4 the instructions on that fold. :}

As for your yeast, either the water was 2 hot or your yeast was out of date. Check the date on your yeast.
Dissolve your yeast with 1 cup luke warm water and I usually add 1 T. sugar to that. Let yeast sit for about 5 minutes (should be foaming by then) before adding it to the rest ingredients.

300° F–400° F (150° C–205° C)
Surface temperature of a browning crust.

200° F (100° C)
Interior temperature of a loaf of just-baked bread.

130° F–140° F (55° C–60° C)
Yeast cells die (thermal death point).

120° F–130° F (49° C–55° C)
Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe.

105° F–115° F (41° C–46° C)
Temperature of water for dry yeast reconstituted with water and sugar.

100° F (38° C)
or lower When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle.

95° F (35° C)
Temperature for liquids used to dissolve compressed yeasts.

80° F–90° F (27° C–32° C)
Optimum temperature range for yeast to grow and reproduce at dough fermentation stage.

70° F–80° F (21° C–27°C)
Recommended water temperature for bread machines.

40° F (4° C)
Recommended refrigerator temperature. Used directly from the fridge, yeast is too cold to work properly.

Mary Gregor

Kelly--Love your cupcake card. I am going to a workshop next week where we are going to use the cupcake stamps and punch. Hope you don't mind me sharing your idea with class.

Love the whomp biscuits.

Linda Beyer

This is a great card with a lot of personality. Can't wait to make the 3D folds and watch how it opens up! Thank you for sharing your brilliant composition.

Bron Heslop

Love your cupcake card, Kelly - and love even more that you're sharing the directions! You're a babe! We just got that cupcake stampset at Regional training here in New Zealand (it goes live in our new mini in 2 weeks), and this will be a fabulous project to show then. I'll be giving you all the credit, don't worry - and will link to you on my blog. Thankyou!!

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