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Fork & Spoon Lace Card

By Suzanne Saltwell

This projects main focus is the vintage cutlery scene from the Lisa Audit cardmaking pad.


Foundations Coconut Card
Joanna Sheen Lisa Audit Pad 1

Lace Backing Paper from Janet Kruskamp Cd – Food & Drink Section
Floral Backing Paper from the One Summers Day Cd – Florals Small Section
Double pearls (4mm) on a Self-Adhesive Strip
Signature Die Decorative Scalloped Edger SD361

Tim Holtz Victorian Velvet Distress Ink Pad
Creative Expressions Smoothies
Promarkers for the Cutlery
Decoupage Snips
Pinflair glue gel, Double Sided Tape & Foam Tape
Creative Expressions Rose Satin Ribbon


Step One

Make an 18.5cm square card blank from the coconut card or use an 8” square card blank. Select the cutlery sheet from the paper pad and print off the 2 backing papers. The lace backing paper is from Janet Kruskamp Cd – Food & Drink Section & the floral backing paper from the One Summers Day Cd – florals small section.


Step Two

Cut around each image from the sheet before, then cut each piece using a pair of decoupage snips.


Step Three

Use a green Promarker to edge around the ribbon to colour in any white edges that were tricky to cut, and repeat the same on the fork but this time use a mid-grey Promarker.


Step Four

Cut the lace backing paper to 18cm wide and leave the decorative edge along the base of the paper. Add the cutlery topper onto a piece of coconut card and trim around the edge to make a mat. Place the Signature decorative scalloped edger die under the topper and above the food section area and cut the die shape out through a die cutting machine. Move the die along and trim the rest of the paper out.


Step Five

Use the Victorian velvet distress ink pad and a smoothie to distress edge of the lace die cut bottom and lace panel. Use the tip of the smoothie to get into all the small areas of the lace design.


Step Six

Cut the double self-adhesive pearls down the centre of the strip to give you a thinner row of the pearls and add them above the lace die area. Cut a piece of the floral paper from the One Summers Day Cd that measures 19cm square and mat this onto a coconut card measuring 19.6cm. Use the Victorian velvet distress ink pad and a smoothie to distress just the white edge of the backing paper panel. Use foam tape to add the backing paper and the lace panel to the base card.


Step Seven

Add some Pinflair gel glue on the middle fork and spoon image on the topper. Then add the decoupaged fork and spoon over the glue as this will make it easier to add each piece. Attach the topper to the card using foam tape.


Step Eight

Use the decorative fork & spoon and add them along the bottom of the card and embellish the card with the other small accents.

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