I created this card because I wanted to play with the Sweet Ice Cream bundle. I based the layout off of my March 21 Sunday Sketch template.
Project Recipe
Begin with a 8 1/2" x 5 1/2" Purple Posy scored at 4 1/4" and folded to create the card base.
Add a 5 1/2" x 1 1/2" So Saffron down the center of the front.
I used two different DSP from the Ice Cream Corner DSP cut in a 1 1/2" square. I used both sides to create the layer on top of the So Saffron strip.
Next, I added a 2" circle in Basic White.
I built my ice-cream cone by punching out a piece of DSP with my Ice Cream Builder Punch, and I punched out the ice cream with the same punch in Bermuda Bay and Terracotta Tile cardstock.
I layered the cone with a Dimensional, then I added the Terracotta Tile ice cream with Dimensionals on the top and Stampin' Seal at the bottom so it would lay even. I did the same thing with the Bermuda Bay.
Next I stamped Happy Birthday on a piece of Basic White cardstock in Bermuda Bay ink and cut the fishtail with the Banner Triple Punch.
I tied a knot in a 3" piece of Blackberry Bliss Striped Ribbon and added it to the front of the card with a Mini Glue Dot.
Next, I added Ice Cream Corner Sprinkles to the top of the ice cream using Multi-purpose Liquid Glue.
Last, but not least I stamped a 5 1/4" x 4" piece of Basic White cardstock and adhered it to the inside of the card.