I love this card - just the right amount of prettiness and chocolate!

For this one print:-

The Daffodil cake motifs onto quality white card
The Easter Extras 2 sheet onto quality white card
The Spring greetings sheet onto quality white card
The yellow chintz background onto quality white paper

Cover the front of a white or ivory A5 card blank with the yellow chintz backing paper using double-sided tape.

Cut out one of the daffodil cakes and a recipe as well as a Happy Easter and an Eat Cake! greeting with a craft knife and ruler. Mount them all onto larger pieces of silver metallic card with double-sided tape and trim round with a craft knife and ruler to leave a small border.

Arrange the pieces on the card and fix into place with sticky pads.

Make a little 'bar of chocolate' with a 2 x 1.3cm piece of caramel fun foam. To make the indentations, heat the blade of a table knife over a gas flame for a few seconds and gently press into the fun foam. Cut off the last strip with small scissors, then wrap the main piece in a scrap of kitchen foil. Stick both the bar and the little chocolate strip to the card with double-sided tape.

Finally, carefully cut out four of the Easter eggs with small/decoupage scissors and add with sticky pads.

See all of our recipe card projects on