F un fold thank you card using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Soft Sea Foam Cardstock at 4-1/4" x 8" and scored at 2-1/2" along the long edge
- 4" x 5-1/4" from Whisper White or Basic White Cardstock
- 2-1/4" x 4" of different ice cream cones in waffle cones on white background design from Ice Cream Corner Designer Series Paper, cut so the cones are vertical on the vertical rectangle
- 2-1/2" x 3-1/2" from Soft Sea Foam Cardstock
- 2" x 3" of different colored sprinkles on white background design from Ice Cream Corner Designer Series Paper
- 2-1/2" x 3-1/2" from Whisper White Cardstock or Basic White Cardstock
As you are ready to stamp using the Sweet Ice Cream 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 "with sprinkles on top" sentiment from the Sweet Ice Cream Set on Block G. Ink it up with the Soft Sea Foam Ink Pad. Stamp it in the lower right corner of the horizontal large white rectangle as close to the edges as possible.
Mount the "thank you" sentiment from the Sweet Ice Cream Set on Block H. Ink it up with the Bumblebee Ink Pad. Stamp it in the lower right corner of the horizontal large white rectangle just above the previously stamped sentiment.
Fold the Soft Sea Foam card on the score line so the small flap is on the left side.
Adhere the stamped sentiment large white rectangle to the inside of the back flap of the Soft Sea Foam card.
Adhere the piece of ice cream cones Ice Cream Corner Designer Paper to the front of the small flap on the left side of the card.
Pick out the scalloped oval die from the Layering Ovals Dies that cuts out a scalloped oval that is 2-1/4" x 3-1/4". Put it on top of the small Soft Sea Foam rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the tool.
Pick out the smooth oval die from the Layering Ovals Dies that cuts out a smooth oval that is 1-7/8" x 2-3/4". Put it on top of the small rectangle of sprinkles Ice Cream Corner Designer Paper on a platform on your Stampin' Cut & Emboss Machine. Run through the tool.
Adhere the sprinkles oval cut out to the center of the scalloped Soft Sea Foam oval cut out.
Put small strips of Tear & Tape Adhesive on the back of the layered ovals on the right side (this will be the left side when the ovals are face up). Make sure not to put adhesive past the center vertical line of the ovals.
Remove the protective backings from the Tear & Tape strips on the back of the ovals. Adhere the ovals to the front of the card so they are centered side to side over the end of the small front flap and slightly closer to the top edge. If any of the sentiment on the interior flap is covered it should only be a very small bit of the top of the letter "T" in the word "thank." Make sure no adhesive is past the left edge of the small front flap or the card will not open.
Mount the ice cream scoop image from the Sweet Ice Cream Set on Block B. Ink it up with the Soft Sea Foam Ink Pad. Stamp it on the left edge of the remaining white horizontal strip so the bumps at the bottom of the scoop are on the left side.
Mount the grouping of little dots image from the Sweet Ice Cream Set on Block B. Ink it up with the Cinnamon Cider Ink Pad. Stamp it over the top of the previously stamped ice cream scoop image.
Unlock the Ice Cream Cone Builder Punch. Hold the punch upside down so you can see the punching area. Slide the stamped ice cream scoop into the punch and get it centered in the ice cream scoop punching area. Punch. Leave the punch unlocked.
Mount the ice cream cone triangle image from the Sweet Ice Cream Set on Block B. Ink it up with the Bumblebee Ink Pad. Stamp it on the right side of the remaining horizontal white strip so the bottom point of the triangle is pointing up and slightly to the right.
Mount the waffle cone crosshatching image from the Sweet Ice Cream Set on Block A. Ink it up with the Cinnamon Cider Ink Pad. Stamp it inside the previously stamped cone triangle image.
Hold the unlocked Ice Cream Cone Builder Punch upside down so you can see the punching area. Slide the stamped cone triangle image into the punch and get it centered in the cone triangle punching area. Punch.
Adhere the cone triangle punch out to the center of the sprinkles oval on the card front using Stampin' Seal. Make sure to leave room at the top of the cone for the ice cream scoop.
Use Stampin' Dimensionals to adhere the ice cream scoop punch out to the top of the cone image in the center of the sprinkles oval on the card front.
Open the card up so it lays flat on your work surface with the small front flap facing up.
Put 5 small drops of Multipurpose Liquid Glue randomly on the ice cream scoop using the fine tip side of the glue dispenser.
Use the putty tip of the Take Your Pick to pick up 5 sprinkles from the Ice Cream Corner Sprinkles container and adhere them to the 5 little glue dots. Allow the glue some time to dry.
Cut a 3-1/2" piece of the Blackberry Bliss Striped Ribbon.
Tie a half knot in the center of the ribbon. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the small front flap of the card front on the lower left side of the layered ovals cut outs.