P retty "out-of-the-box" Christmas card using Stampin' Up! products.
Project Recipe
Cut cardstock,designer paper, and Cotton Paper pieces to the following sizes using a Paper Trimmer:
- card from Soft Succulent Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" of tiny tiny leafy branches in two shades of green with tiny gold dots on white background design from Ever Eden 12" x 12" Specialty Designer Series Paper
- 4" x 5-1/2" of Evening Evergreen paper from Ever Eden 12" x 12" Cotton Paper
- 1-1/2" x 4-1/2" from Soft Succulent Cardstock
- 1-1/2" x 2-1/2" from Cinnamon Cider Cardstock
- 1-3/4" x 3" from Soft Sea Foam Cardstock
Adhere the piece of Ever Eden Designer Paper to the front of the Soft Succulent card.
Pick out the large, rectangular, leaf wreath die from the Eden Dies. Put it on top of the Evening Evergreen Cotton Paper rectangle on a platform on your Stampin' Cut & Emboss Machine so the shinier side is face up. Run through the machine a couple of times. Use the Take Your Pick Die Brush Tip and paper-piercing tool on the Take Your Pick to remove the pieces.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the leafy wreath cut out to the front of the card so it is centered.
Pick out the long, skinny label with leafy ends die from the Eden Dies. Put it on top of the Soft Succulent strip on a platform on your Stampin' Cut & Emboss Machine. Run through the machine. Use the Take Your Pick Die Brush Tip and paper-piercing tool on the Take Your Pick to remove the pieces.
Mount the "merry christmas" sentiment from the Christmas To Remember Set on Block H. Ink it up with the Evening Evergreen Ink Pad. Stamp it in the center of the leafy ended label cut out.
Adhere the stamped, leafy ended sentiment label cut out to the front of the card so it is centered inside the wreath cut out.
As you are ready to stamp using the Birds & Branches Set or Sweet Strawberry 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 solid, less detailed bird facing to the right image from the Birds & Branches Set on Block B. Ink it up with the Cinnamon Cider Ink Pad. Stamp it on one end of the Cinnamon Cider rectangle.
Mount the more detailed bird facing to the right image from the Birds & Branches Set on Block B. Ink it up with the Cinnamon Cider Ink Pad. Stamp it over the top of the previously stamped solid bird image.
Pick out the open bird facing to the right without feet die from the Birds & More Dies. Put it on top of the stamped bird image on a platform on your Stampin' Cut & Emboss Machine so the image is centered. Run through the tool. KEEP ALL THE PIECES!
Use the fine tip of the Early Espresso Marker to give the bird an eye.
Unlock the Strawberry Builder Punch. Hold the punch upside down so you can see the punching area. Slide one end of the remaining bit of Cinnamon Cider Cardstock into the punch so you can punch out one edge of the flower. WITHOUT REMOVING THE CARDSTOCK FROM THE PUNCH, slide the cardstock over just a bit so you'll get a thin line of cardstock punched in the shape of the edge of the flower. KEEP ALL THE PIECES! Leave the punch unlocked.
Take the thin line of cardstock punched in the shape of the edge of the flower and trim it down a bit to make the partridge's top knot. Leave some cardstock sticking down to be able to adhere it in place.
Adhere the cut down thin line of curved cardstock to the back of the bird cut out using a Stampin' Dimensional so it will be the top knot feather on the partridge.
Add more Stampin' Dimensionals to the back of the bird cut out as needed. Remove the protective backings and adhere the bird cut out with top knot feather attached to the front of the card so it overlaps the upper left side of the sentiment label cut out as shown.
Mount the solid strawberry image from the Sweet Strawberry Set on Block B. Ink it up with the Soft Sea Foam Ink Pad. BEFORE STAMPING, roll the edge of the inky stamp on the open Soft Succulent Ink Pad. Breathe on the stamp to moisten the ink and stamp it on one end of the horizontal Soft Sea Foam strip so the wider part of the berry is on the bottom.
Hold the unlocked punch upside down so you can see the punching area. Slide the stamped strawberry into the punch and get it centered in the strawberry punching area. Punch. Leave the punch unlocked.
Slide one edge of the remaining Cinnamon Cider Cardstock into the unlocked punch so you can punch out the stem at the top of the strawberry leaf cap. Punch.
Use Paper Snips Scissors to cut off the leaves on either side of the stem. Leave some cardstock below to be able to attach the stem to the pear.
Adhere the stem piece to the back of the skinny top of the pear punch out using a Stampin' Dimensional.
Add more Stampin' Dimensionals to the back of the pear punch out as needed. Remove the protective backings and adhere the pear punch out with stem attached to the front of the card so it overlaps the bottom right side of the sentiment label cut out as shown.
Use the mini spatula on the Take Your Pick to carefully peel up 5 different sizes of rhinestones from a sheet of Champagne Rhinestone Basic Jewels making sure that you get the adhesive backings as well. Adhere them randomly to the front of the card over the berries in the wreath.