Hi
Stampers!
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!!
Great birthday card! Love the colors! Thanks for joining us at Seize the Birthday!
ReplyDeleteSweet card! Love the banners and buttons!
ReplyDeleteThank you for joining us at Seize The Birthday. :)
Very pretty card Julie. Love the double banner and all the details on your card. Thanks for sharing with us at Seize the Birthday.
ReplyDeleteFab card - love the buttons and flags banner! Thanks for playing along at Seize The Birthday :)
ReplyDelete