P layful Christmas card using heat embossing and Stampin' Up! products.
Project Recipe
Cut cardstock and foil sheets pieces to the following sizes using a Paper Trimmer:
- card from Real Red Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Basic White Cardstock
- 1-3/4" x 5-1/4" of red foil sheet from Red & Green 12" x 12" Foil Sheets
- 2" x 3-1/2" from Basic White Cardstock
- 1-3/4" square of red foil sheet from Red & Green 12" x 12" Foil Sheets
As you are ready to stamp using the Frosted Gingerbread Set, place the cardstock or foil sheet piece on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the set of three peppermint candies from the Frosted Gingerbread Set on Block B. Ink it up with the Real Red Ink Pad. Stamp it in the upper right corner of the large, vertical white rectangle. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy, but leave it on the block.
Place the large red foil sheet rectangle vertically on some Grid Paper on your work surface. Pick out the diagonal stripes mask from the Adorning Designs Decorative Masks. Place it over the foil sheet.
Tip: If desired, use pieces of washi tape to hold the mask in place.
If needed, ink up the un-inked Craft Ink Pad using the White Craft Ink Refill that comes with the pad. Or, add additional craft ink refill to the pad if you have used it before as the ink does tend to dry out.
Press the open White Craft Ink Pad down onto the foil sheet through the diagonal stripes mask until you've got white ink stripes all over the foil sheet piece. If desired, use a Sponge Dauber to pick up ink from the White Craft Ink Pad to daub into place on the foil sheet through the mask.
Remove the foil sheet from under the mask trying not to smear the ink.
Lay the white striped foil sheet on top of some Grid Paper in the center. Sprinkle on some white powder from the Basics Stampin' Emboss Powders so it covers the entire foil sheet. Tap off excess powder, trying not to smear the powder/ink stripes. Return the excess powder to the container to use again later.
Heat the powder with the Heat Tool until it is completely melted (shiny and smooth).
Use Tear & Tape Adhesive to adhere the striped, heat embossed foil sheet to the left side of the stamped, large white rectangle.
Cut a 6" piece of the Real Red 3/8" Mini Ruffled Ribbon.
Lay the ribbon across the foil sheet/white rectangle so it covers the seam between the two pieces. Fold the ends of the ribbon over and secure the ribbon in place on the back with strips of Tear & Tape Adhesive.
Remove the protective backings from the Tear & Tape pieces and add Stampin' Seal to the back of the white rectangle. Adhere the rectangle to the front of the Real Red card.
Mount the "sending you peppermint kisses" or "wishing you a Merry Christmas" sentiment from the Frosted Gingerbread Set on Block B. Ink it up with the Real Red Ink Pad. Stamp it on one end of the horizontal white strip, leaving room to punch it out.
Unlock the Everyday Label Punch. Holding the punch upside down so you can see the punching area, slide the stamped sentiment into the punch and get it centered in the punching area. Punch.
Use the side of the brush tip of the Real Red Marker to outline the edges of the sentiment punch out.
Use Stampin' Dimensionals to adhere the sentiment punch out to the front of the card so it overlaps the ribbon and the right edge of the striped foil sheet a bit about 1" from the bottom of the card.
Re-ink the set of three peppermint candies on Block B using the White Craft Ink Pad. Carefully stamp the image in the center of the foil square. Try not to let the stamp slide on the slick surface of the foil. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy.
Lay the stamped foil square on top of some Grid Paper in the center. Sprinkle on some white powder from the Basics Stampin' Emboss Powders so it covers the entire image. Tap off excess powder. Return the excess powder to the container to use again later.
Heat the powder with the Heat Tool until it is completely melted (shiny and smooth).
Tip: Hold the foil square with a clothespin to avoid burning your fingers.
Pick out the matching, set of three peppermint candies die from the Gingerbread Dies. Put it on top of the stamped and heat embossed peppermints on a platform on your Stampin' Cut & Emboss Machine so the candies are centered in the die. Run through the machine.
Use Stampin' Dimensionals to adhere the large peppermint candy cut out to the front of the card so it overlaps the bottom right corner of the sentiment punch out.
Use Stampin' Dimensionals to adhere the medium peppermint candy cut out to the front of the card so it overlaps the red stamped candies in the upper right corner.
Cut a 3-1/2" piece of Real Red 3/8" Mini Ruffled Ribbon.
Slide one end of the ribbon under the ribbon already on the card front near the top. Tie in place with a half knot. Trim the ends.
Use the putty tip of the Take Your Pick to pick out 3 small gems from the From My Heart Faceted Gems. Use a Mini Glue Dot to adhere one to the center of the large red stamped candy in the upper right corner. Use Mini Glue Dots to adhere two of the same color to the ends of the sentiment label punch out.
Use the putty tip of the Take Your Pick to pick out 2 large gems from the From My Heart Faceted Gems. Use Mini Glue Dots to adhere one to the center of the medium white embossed candy in the upper right corner and one to the center of the large white embossed candy on the corner of the sentiment label punch out.