Petal Cone Die “EAT CHOCOLATE” Box

Items used to make this card.

Paper: Ink: Stamp Sets:

Regal Rose Soft Suede Eat Chocolate (Mini 30)

Very Vanilla

Misc: 3/16” Corner Rounder Punch (200); Ribbon (191); Adhesive & Sticky Strip (197); Crop-A-Dile, Bone Folder, Stampin Scrub and Mist (198); Paper Cutter (199); Big Shot (204); Petal Cone Die (Occasions 15).

Paper Sizes:

Regal Rose 2 sheets 5 ½ x 6, 1 ¾ x 2 1/8

Very Vanilla 1 5/8 x 2

  1. Run the 2 pieces of Regal Rose CS through the Big Shot using the Petal Cone die. DO THEM ONE AT A TIME to prevent the score lines from being cut.
  2. Using the paper cutter, line up the top score line by the half circle petal with the 2” mark of the cutter. SCORE using the bone folder from the edge to the center score line. Realign with the 2nd petal score line at the 2” mark and score again . Do this on all four score lines.
  3. Now align the same pieces with the 3” mark and CUT to the center each time. This forms the bottom of your box. Using paper snips, cut the center score line up to the score marks you made with the bone folder. This creates your bottom flaps. Remove the bottom section created on the tab below the score mark you made. Do this with both pieces of CS.
  4. Stamp the Eat Chocolate stamp all over the CS.
  5. Apply Sticky Strip close to the score lines on both tabs and on only 2 of the bottom flaps.
  6. Assemble your box.
  7. Stamp the check list stamp on the Very Vanilla CS. Punch corners with the corner rounder. Attach to the Regal Rose CS. Using a 1/8” punch or Crop-a-Dile make a hole in your tag in the upper left corner.
  8. Thread the ribbon through the hole in your tag and tie around your box.