1

Trim an 8½x3½” piece of glitter cardstock and score at 1” on all sides. Trim the corners and assemble using glue or double-sided tape.

2

Trim a 6x6½” piece of acetate and score the shorter side at 1” and 5”.

3

Trim two 1½x6½” pieces of glitter cardstock, fold down the score lines on the acetate and attach the undersides to the underside of the glitter strip.

4

Fill the tray with Ferrero Rocher and slide into the acetate dome. Attach the other strip to the underside of the box.

5

To create the belly band trim a 1¾x7” piece of mint cardstock and affix double-sided tape to each long edge then press down the foil. Fold the band around the box and secure.

6

Die-cut a teacup from pink cardstock and add double-sided tape and foil. Heat-emboss a large succulent, colour, trim and adhere to the cup.

7

Heat-emboss the sentiment and die-cut using the signpost. Die-cut the heart and ribbon and add to the succulent. Adhere to the front of the belly band to finish.