F un card perfect for Valentine's Day using Stampin' Up! products.
Project Recipe
Cut cardstock, foil sheets, and designer paper pieces to the following sizes using a Stampin' Trimmer:
- card from Peekaboo Peach Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Real Red Cardstock
- 3-7/8" x 5-1/8" from Peekaboo Peach Cardstock
- 2" x 3-7/8" of white speckles on peach background design from Tutti-frutti 6" x 6" Designer Series Paper
- 3-1/2" square from Whisper White Cardstock
- 2" square from Champagne Foil Sheets
- scrap from Whisper White Cardstock
Place the Peekaboo Peach Cardstock rectangle into the Polka Dot Basics Embossing Folder so that about 1-3/4" of the cardstock hangs out the bottom of the folder. Place the folder with the card stock inside on top of a Cutting Pad on your Big Shot Platform at the lowest possible setting. Place another Cutting Pad on top of the folder and run through the Big Shot.
Reinsert the Peekaboo Peach rectangle into the embossing folder in a slightly different place making sure that about 1-3/4" still hangs out the bottom of the folder. Run through the Big Shot again.
Adhere the rectangle of Tutti-frutti Designer Series Paper to the smooth bottom of the dry embossed Peekaboo Peach Cardstock.
Cut a 5" piece of Real Red 1/8" Solid Ribbon.
Lay the ribbon across the cardstock and designer paper to cover the seam between the two. Flip the cardstock over and fold the ends of the ribbon over. Adhere the ends of the ribbon in place with pieces of Tear & Tape Adhesive.
Remove the protective backing from the Tear & Tape strips and add more SNAIL to the back of the cardstock. Adhere it to the Real Red rectangle and then to the front of the Peekaboo Peach card.
As you are ready to stamp on each piece of cardstock using the Cool Treats 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 "You're the cherry on my sundae" sentiment on Block C. Ink it up with the Peekaboo Peach Ink Pad. BEFORE stamping, place the inked up stamp in front of you inky side up. Use the brush tip of the Real Red Marker to carefully color the word "cherry." Breathe on the stamp to moisten the ink and stamp in the center of the Whisper White square.
If needed, go over some of the letters in the word "cherry" with the Marker to fill in any spotty areas.
Pick out the straight-edged heart framelit from the Sweet & Sassy Framelits that cuts out a 2-1/2" wide heart. Place the stamped white square on the Cutting Pad on top of the Magnetic Platform on the Big Shot. Place the heart framelit on top so it is centered over the sentiment side to side with the sentiment being as close to the top of the heart as possible. Place another Cutting Pad on top and run through the Big Shot.
Pick out the ice cream dish framelit from the Frozen Treats Framelits. Place the foil sheets square on the Cutting Pad on top of the Platform on the Big Shot. Place the ice cream dish framelit on top. Place another Cutting Pad on top and run through the Big Shot.
Use Tear & Tape Adhesive to adhere the ice cream dish cut out to the bottom of the heart cut out so it is just below the words "to my sundae."
Put SNAIL on the back of the heart and more Tear & Tape on the back of the ice cream dish and adhere the sundae to the front of the card in the center so the bottom of the ice cream dish overlap the ribbon just a bit.
Mount the small circle image from the Cool Treats Set on Block A. Ink it up with the Real Red Ink Pad. Stamp it on the scrap of white cardstock.
Tip: Be very careful when cleaning this little stamp with the Stampin' Scrub. If you scrub too hard, the stamp can come off the block and go flying! Since it is photopolymer and completely clear, it can be very difficult to find!
Mount the small stem image from the Cool Treats Set on Block A. Ink it up with the Chocolate Chip Ink Pad. Stamp it on the top of the circle so the stem is curving to the right.
Tip: Be very careful when cleaning this little stamp with the Stampin' Scrub. If you scrub too hard, the stamp can come off the block and go flying! Since it is photopolymer and completely clear, it can be very difficult to find!
Pick out the cherry framelit from the Frozen Treats Framelits. Place the stamped cherry image on the Precision Base Plate on top of the Platform on the Big Shot. Place the cherry framelit on top so it is centered over the stem and will cut out part of the red circle as well. Place a Cutting Pad on top and run through the Big Shot. Use the Die Brush to remove the pieces.
Use a Mini Glue Dot to adhere the cherry cut out to the top of the sundae on the card front.
Cut an 8" piece of Real Red 1/8" Solid Ribbon. Tie a small bow. Trim the ends. Use a Mini Glue Dot to adhere the bow at an angle to the card front so it overlaps the ribbon already on the card front on the left side of the bottom of the ice cream dish.