Project Recipe
Emboss a 4" X 5-1/4" piece of Basic White using the Painted Texture 3D EF. Tie a piece of Flirty Flamingo Baker's Twine around the lower half of the embossed layer, making a bow on the left side. Then attach this layer to a Thick Basic White card base.
Using 3rd generation Crumb Cake Ink, stamp the cone image on a piece of Basic White CS. Colour the cone using the paint brush end of a Light Crumb Cake Stampin' Blend. Add a few layers of colour near the out side edges and use less and less as you approach the center vertical line of the cone. Use the thin end of a Dark Crumb Cake Stampin' Blend to add in any cone detailing that you want to be visible. Die cut.
Using 3rd generation Flirty Flamingo Ink, stamp the ice cream swirl. Use Dark Light Melon Mambo, Dark Flirty Flamingo and Light Flirty Flamingo Stampin' Blends to colour the swirls. Start dark on the bottom lines, progressively getting lighter, then leave a white space along the bottom edge of the next swirl line. If you get too close to the next swirl or things get too dark, lighten with the color lifter.
Stamp 2 strawberries using 2nd generation Bubble Bath Ink. Colour the leaves of the strawberry using Light Shaded Spruce. Colour the strawberry using Dark Melon Mambo along the outside edge, then colour the center with Light Melon Mambo. Use the Color Lifter to highlight the one edge and the seeds. Die cut.
Attach the cone, ice cream swirl, and two strawberries to the card front using Dimensionals.
Stamp Thanks on the wider short banner from the Stylish Shapes dies using Early Espresso Ink. Attach to the cardfront, covering part of the cone and the twine.
Embellish with Flirty Flamingo Rainbow Dots.