Step 1: Trim the Fabric Softener sheet to be slightly larger than your stamped image (about a 1/4 inch on each side).
Step 3: Fold the fabric softener over the edges of the paper onto adhesive. Trim excess off corners so that they aren't too bulky.

Step 4: Apply lots of adhesive to the frame for your stamped image. Stay away from edges that will be visible. It's easier in this case to apply the adhesive to the frame than to apply the adhesive to the back side of the stamped image since the adhesive is hard to roll onto the fabric softener sheet.
Step 5: Attach stamped image to frame.
Then all you have to do is add your stamped image to your card. The fabric softener adds a soft, textured look to your project.

Here's a close-up of the focal point of the card, which makes it a little bit easier to see the fabric softener sheet texture. I hope this tutorial helps clarify how I made the projects in my last posting. Below you'll find some more details about this card.

Card Recipe:
Stamps: Looks Like Spring, Aida Cloth background, Short & Sweet (thank you)
Paper: White, Ruby Red, Groovy Guava, Chocolate Chip, Blush Blossom
Inks: Blush Blossom, Ruby Red, Chocolate Chip
Accessories: Flower and half pearl from Pretties kit, fabric softener sheet, Narrow white organdy ribbon, copper cord, corner rounder
Notes: The brown flower was created by sponging a white flower with chocolate chip ink. The stamped flower was created by inking the rubber in blush blossom and then applying Ruby Red ink to the outer portions of the petals (on the rubber) using a sponge before stamping on paper.




I love it when I can create a whole project using just one stamp set. This time I pulled out a set that I got at last year's Regional Conference, "Double Line Doodles." I haven't used this set much, but I just love the long paisley stamp. It's hard to tell but I adhered the scalloped "I just love you" piece with dimensionals to help it "pop out" a bit, and the circles around the bayou piece are doodled by hand with a chocolate chip marker. Here's the recipe:

