Message is using the new Decorative Label punch available on September 1, 2010.
To make this card:
(1) 8-1/2" x 11" Very Vanilla Solid CS, score on the 11" side @4-1/4"
(1) 4-1/4" x 2" Pretty in Pink Solid CS for the awning, score on the 2" side @ 3/8", 1-1/4"
(1) 4-1/4" x 2-3/4" Crumb Cake Solid CS, emboss on the SU Exclusive Square Lattice Embossing Folder, fold over 1/2" on the 4-1/4" side.
(1) 5-1/2" long cut Striped Ribbon
(1) punched Decorative Label Extra Large in Pretty in Pink Solid CS
(1) message stamped in Very Vanilla CS, then punched using the Large Oval (not in photo)
After using the scallop boarder punch, score in between the scallops to make a vertical impression.
Using the ice cream stamp: stamp once in Crushed Curry, Pretty in Pink, and Chocolate Chip. Cut out.
Stamp "sprinkles" with craft white ink and allow to dry. (option: stamp Crushed Curry and Pretty in Pink scoops using Chocolate Chip ink - it will show up better!) Then pop each with a dimensional, later arrange on top of ice cream cones.
Use the Big Shot Square Lattice Embossing folder on the 4-1/4" x 2-3/4" Crumb Cake Sold CS, the fold over 1/2" across the 4-1/4" length. Use a pencil to mark on the folded edge as the placement guide for stamping the cones in Soft Suede ink. I made a template for everyone to use as a guide for the ice cream cones. They are a mirror image of the cones.
After stamping the cones, adhere the striped ribbon on the textured Kraft section and secure the Decorative Label punch with dimensionals on top of the ribbon. Lats step is to attach the awning and project is now complete. Everyone enjoyed making this card. You can see why.
- Stamps: Sweet Scoops, Fabulous Phrases
- CS: Pretty in Pink, Very Vanilla, Crumb Cake
- Ink: Chocolate Chip, Pretty in Pink, Soft Suede, Craft White
- Accys: Scallop Boarder Punch, SU Exclusive Big Shot Square Lattice Embossing Folder, Large Oval Punch, Pink Pirouette Striped Ribbon (retired), Decorative Label Extra Large Punch (available on September 1, 2010
Thank you for stopping by today.............stay tune tom for more....................