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Card base is white (vertical top fold); Chocolate Chip is next layer; Melon Mambo (4" x 5 1/4") is next layer. Those layers were assembled and set aside.
Then the pedestal was stamped about 1/4" up from bottom edge of 2 1/2" x 3 1/2" white small layer. With the Crop-a-dile small hole punch part, punch a hole on top of the pedestal at each end. Then using Cutting Mat and Craft Knife, (and metal ruler if desired), cut a slot (2 cut lines) from one hole to the other. One cut line should follow the top of the pedestal. (The tag will eventually slide in here.) I found it easier to cut the line along the pedestal NOT using the metal ruler. Wendy pointed out that you really need to use a metal ruler when you are using your craft knife. It will make nicks in wooden or plastic rulers and mess up your cutting line.
On a 1 1/2" x 3" piece of white cardstock, punch off the two top corners with the Tag Corner punch (retiring 6/30/10). With Crop-a-dile larger hole, punch hole in this tag piece in the middle about 1/4" down.
Adhere white pedestal slot piece to chocolate chip piece that has the small white piece on it. The little white piece should already be positioned so that there is white behind the open slot.
Test tag to see if it fits well. It is usually tight enough that it stays in place - i.e., the cake stays on top of the pedestal.
Make sure you have the card base positioned correctly. Then adhere the pedestal panel to the Melon Mambo/Chocolate Chip/card base layer.
Trim ribbon ends if needed.
Stamp Happy Birthday from Happy Everything (retiring 6/30/10) set in the inside.
Stamp STAMPED BY on back and write your name or initials.