These chocs sound delicious!

For this one print:-

The Maple Fondant Acorns recipe card sheet onto quality white card
The pink polka dot background onto quality white paper
The Chocolate Heaven extras sheet onto quality white paper
The Chocolate Heaven recipe book sheet onto quality white paper

Completely cover the front of an A5 white card blank with the polka dot paper using double-sided tape.

Cut out one of the recipe cards and stick it to a larger piece of silver metallic card with double-sided tape before trimming around with your craft knife and ruler to leave a small border. Use sticky pads to attach it to the card blank.

To make the sugar packet - cut 2 pieces of fun foam measuring roughly 2.6cm x 1.8cm and stick them together, and into the packet, with double-sided tape. Fold the side flaps over the fun foam, then top and bottom flaps - stick down with double-sided tape.

To make the recipe book - cut out a cover and 3-4 pages. Add strips of narrow double-sided tape to the left hand side of each page and add further pages - don't put tape on the final page as the book won't open properly then.

To make the chopped nuts - snip tiny pieces of both lemon (ivory) and tan fun foam. Use the corner of a card bag or grip-seal bag to make a packet that finishes off being 2.5cm square, add the little pieces and seal with double-sided tape or sellotape. Add a label from the Chocolate Heaven extras sheet with double-sided tape.

All three miniatures have been mounted onto larger pieces of silver metallic card before adding to the card blank.

See all of our recipe card projects on