Monday, August 18, 2014
CC492 Happy Birthday Cake :-)
Time for another Color Challenge at Splitcoaststampers!! This week’s CC492 Challenge is to useChocolate Chip, Pretty In Pink and So Saffron and the dessert option is “Dessert”- cupcakes, cakes, pies, cookies, etc.
I find that when I start working with specific colors, I generally stamp several images and create a few cards…this week, I decided to opt for “dessert” on two of the three cards that I created and will be sharing the others later this week :-)
The first card is also a birthday card so I have entered it into the Seize theBirthday “Anything Goes” Challenge. Again, I hope you will take the time (if you have not done so already) to visit both sites and check out all of the Design Team entries as well as the galleries- wonderful designs and inspiration from all!!
Use Stampin’ Write Markers- Chocolate Chip, So Saffron and retired Pretty In Pink to color the retired Birthday Cake a la carte stamp.
Stamp the image onto Whisper White cardstock and I decided to use a .005 Sakura Pigma Micron™ pen to outline the stamp image after stamping (and added a few details to the cake stand).
Trim the image to 1 ½” wide and insert the top of the paper into the new Note Tag Punch and punch the top (have the punch area facing you and insert the image down into the punch in order to only stamp the top portion). Rotate the paper and punch the bottom as well.
Punch another Note Punch from Chocolate Chip cardstock, cut this tag in half and adhere to the back of the stamped image at the top and bottom (the finished card, you cannot see the bottom so you could omit that layer).
Use the Big Shot™ with the Chevron Textured Impressions™ Embossing Folder to emboss the So Saffron and Pretty In Pink Designer Series Paper (DSP- retired Stampin’ Up!). Trim and layer onto a piece of Chocolate Chip cardstock.
Adhere a retired Pretty In Pink button to the center of the 5/8” Satin Ribbon bow and add to the card front to hide the seam (I added a small strip of Chocolate Chip cardstock to the center to mimic thread).
Add the cake image using Stampin’ Dimensionals® to the card front. Stamp the sentiment from Happiest Birthday Wishes using Chocolate Chip Classic Ink onto Whisper White cardstock. Use the Hexagon Punch to create the banner points and mount onto Chocolate Chip cardstock (creating the banner points with the punch as well).
Punch the little banners from the coordinating DSP using the Banner Punch. Arrange onto a piece of White Baker’s Twine (I use Hot Glue to attach to the twine) and add to the upper corner of the card front.
Attach a portion of a White Tea Lace Doily to the upper corner and add the buttons along the banner to finish off the card.
Stamp Sets: Birthday Cake, Happiest Birthday Wishes (both retired)
Ink: Chocolate Chip, Stampin’ Write Markers- Chocolate Chip, So Saffron, retired Pretty In Pink
Paper: Whisper White, Chocolate Chip, So Saffron, retired DSP (not sure of the name)
Accessories: Big Shot™, ChevronTextured Impressions™ Embossing Folder, Punches- Hexagon, Banner and Note Tag, White Tea Lace Doily, retired buttons- Button Latte, Pretty In Pink, White Baker’s Twine, .005 Sakura Pigma Micron™ pen, 5/8” Satin Ribbon (from my stash)
Thanks again for taking stopping by- I will be posting a few more cards using this same color challenge throughout the week- hope you can come play along!!