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Stampin' Up! Let's Set Sail
Last Chance Products and Sale!

Stampin' Up! Sweet Peach

Sweet as a peach Download Sweet as a Peach


  • Stamp Sets -Sweet as a Peach (155050)
  • Card Stock – Calypso Coral (122925); Basic White (159276); Crumb Cake (120953); Pear Pizazz (131201); You’re a Peach Designer Series Paper (155686)
  • Stamp Pads – Versmark (102283); White Embossing Powder (155554)
  • Misc. –Baker’s Twine Essentials Pack (crumb cake)(155475); White Frayed Ribbon (158138); Splatters 3D Embossing Folder (157980); Tasteful Labels Dies (152886); Basic Borders Dies (155558); Peach Dies (155829); Heat Gun; Rhinestone Basic Jewels (144220); Stampin’ Dimensionals (104430); Stampin’ Seal Adhesive (152813); Mini Glue Dots (103683); Tear & Tape (154031); Stampin’ Cut and Emboss Machine (149653)


  • Calypso Coral: 4 ¼” x 11” scored at 4 ½” and at 5 ½”, 4 x 7/8”, small scrap piece
  • Crumb Cake: 2 ½” x 2 ½”
  • Basic White: 4 ¼” x 3 ¾”
  • DSP: 3’ x 4” (upper front), 4” x 1” (lower front)
  • Pear Pizazz: small scrap piece


  1. Attach Tear & Tape to the area between the 4 1/2” score line and the 5 ½” score line on the card base.
  2. Fold in half to form the card. This forms a “book binding” look to the card.
  3. Emboss the 7/8” strip of Calypso Coral and adhere to the 1” strip on the left front of the card.
  4. Cut off about ¼” to ½” from the long side of the Basic White using the zig zag die from the Basic Borders dies.
  5. Attach the 1” strip of DSP to the bottom of the card leaving a 1/8” border.
  6. Attach the white piece, scallop at the bottom, leaving a 1/8” border around the top.
  7. Attach the larger DSP piece over the white leaving a 1/8” border of white showing at the top.
  8. Stamp your sentiment on the Crumb Cake using versamark and add white embossing powder. Heat with heat gun to emboss.
  9. Cut this Crumb piece out using the small hexagon shaped die from the Tasteful Labels Dies.
  10. Cut out 3 small flowers in Calypso Coral and 2 small leaves in Pear Pizazz from the Peach Dies set.
  11. Attach the small flowers and leaves to the upper right corner of the sentiment piece.
  12. Cut a 3” piece of the White Frayed Ribbon and separate all the fibers by pulling on one end.
  13. Cut a 7” piece of Crumb Cake Baker’s twine and tie it around the center of the frayed fibers and make a bow. Trim the fibers if necessary.
  14. Attach the ribbons to the bottom left of the sentiment piece with a glue dot.
  15. Attach the whole sentiment using Stampin’ Dimensionals.
  16. Wrap Crumb Cake Baker’s twine around the “booking binding” side of the card twice and tie in a knot.
  17. Add Rhinestones to the center of the 3 small flowers.

Product List

Peach Dies