Project Recipe
Stamp ice cream using Highland Heather ink onto scrap white card stock. Stamp circles using Blackberry Bliss ink. Use punch to cut out ice cream scoop.
Punch Designer series paper, "cone pattern" using the cone punch.
Stamp ice cream cone using Sahara Sand Ink for the background and Soft Suede ink for the cross hatch on the larger basic white card stock rectangle. Stamp ice cream scoop in Highland Heather on top of the cone. Stamp circles using Blackberry bliss on top of the ice cream. Stamp sentiment on top of ice cream cone in Blackberry Bliss.
Adhere larger white card stock to inside of card. Adhere Designer series paper to outside of card.
Stamp sentiment in Blackberry Bliss on small white card stock towards bottom right corner. Adhere punched out cone using Stampin Seal and adhere ice cream using 3 dimensionals.
Adhere small white card stock to light purple rectangle. Add to front of card. Be careful to only put adhesive on the left side of the rectangles. Stamp envelope.