F un celebration cards using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Flirty Flamingo or Lemon Lime Twist Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Basic White or Granny Apple Green Cardstock
- 2-1/4" x 5-1/8" of diagonal rows of pink, yellow, and red dots on white background design or rows of light green dots on dark green background design of Merry Bold & Bright 12" x 12" Designer Series Paper
- 2-1/8" x 3-7/8" from Melon Mambo or Lemon Lime Twist Cardstock
- 2" x 3-3/4" from Basic White Cardstock
- 2-3/4" square from Crumb Cake Cardstock
- 1-1/4" x 4" from Flirty Flamingo or Lemon Lime Twist Cardstock
- 1-1/4" x 2" from Melon Mambo or Granny Apple Green Cardstock
- 1" x 3" from Flirty Flamingo or Lemon Lime Twist Cardstock
- 1" square from Poppy Parade Cardstock (for pink card)
- 1" x 1-1/2" from Early Espresso Cardstock (for green card)
Place the Dots & Spots Die cutting side up on a platform on your Stampin' Cut & Emboss Machine. Place the 4" x 5-1/4" Basic White or Granny Apple Green rectangle on top making sure it is straight and that you'll cut out as many whole dots/circles as possible. Run through the machine. Use the Take Your Pick to remove the pieces as needed.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the dotted white or green rectangle to the front of the Flirty Flamingo or Lemon Lime Twist card.
Adhere the piece of Merry Bold & Bright Designer Paper to the front of the card on the left side so a tiny bit of white or green shows around the top, left, and bottom edges.
Adhere the 2" x 3-3/4" white rectangle to the center of the 2-1/8" x 3-7/8" Melon Mambo or Lemon Lime Twist rectangle.
Adhere the matted white rectangle to the front of the card so it is about 3/4" from the left and top edges.
Pick out the ice cream cone die from the Share A Milkshake Dies. Press the cutting edge into the open Pecan Pie Ink Pad. Put it on top of the Crumb Cake square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
Note: Run the die under water or rub a baby wipe or damp paper towel all over the die to remove excess ink when done. Allow to air dry.
Fold the ice cream cone on the score lines. Use a small piece of Tear & Tape Adhesive behind the top flaps of the ice cream cone to hold it closed.
Use Tear & Tape Adhesive to adhere the ice cream cone to the bottom of the white rectangle on the card front so it is centered side to side.
As you are ready to stamp using the Share A Milkshake Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the larger ice cream scoop image from the Share A Milkshake Set on Block C. Ink it up with the Flirty Flamingo Ink Pad or Lemon Lime Twist Ink Pad. Stamp it on one end of the horizontal Flirty Flamingo or Lemon Lime Twist strip, leaving room to cut it out. Re-ink the stamp and stamp it on the other end of the strip, leaving room to cut it out. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy, but leave the stamp on the block.
Re-ink the larger ice cream scoop image on Block C with the Melon Mambo Ink Pad or Granny Apple Green Ink Pad. Stamp it in the center of the small Melon Mambo or Granny Apple Green rectangle.
Pick out the matching large ice cream scoop die from the Share A Milkshake Dies. Put it on top of one of the stamped large ice cream scoops on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine. Repeat with the other 2 large ice cream scoop images.
Adhere the ice cream scoop cut outs on top of the ice cream cone as shown so they overlap each other a bit and the colors alternate.
For the green card:
Pick out the larger hot chocolate topping die from the Share A Milkshake Dies. Put it on top of the Early Espresso rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the machine. Use the paper-piercing tool on the Take Your Pick to remove the pieces if needed. Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the hot chocolate topping cut out to the top of the top ice cream scoop.
For the pink card:
Pick out the cherry die from the Share A Milkshake Dies. Put it on top of the Poppy Parade square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine. Use the paper-piercing tool on the Take Your Pick to remove the pieces if needed. Use a Mini Stampin' Dimensional to adhere the cherry cut out to the top of the top ice cream scoop.
Mount the "celebrate" sentiment from the Share A Milkshake Set on Block G. Ink it up with the Melon Mambo Ink Pad or Granny Apple Green Ink Pad. Stamp it in the center of the small strip of Flirty Flamingo or Lemon Lime Twist.
Pick out the angled ends rectangle die from the Something Fancy Dies. Put it on top of the sentiment strip on a platform on your Stampin' Cut & Emboss Machine so it is centered over the sentiment. Run through the machine.
Use Mini Stampin' Dimensionals to adhere the sentiment strip cut out to the front of the card as shown so it overlaps the bottom of the ice cream cone and the right edge of the matted white rectangle.
Use the mini spatula on the Take Your Pick to carefully peel up 3 Melon Mambo or 3 Granny Apple Green discs from the sheet of Iridescent Adhesive-Backed Discs making sure that you get the adhesive backings as well. Adhere them randomly to the front of the card over one of the tiny holes cut in the white or Granny Apple Green layer as shown.