P layful Christmas card using Stampin' Up! products.
Cut cardstock, designer paper, and Foil Specialty Pack pieces to the following sizes using a Paper Trimmer:
- card from Cinnamon Cider Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Old Olive Cardstock
- 3-1/4" x 4-1/4" of brushed finish from Silver Foil 12" x 12" Specialty Pack
- 1-1/2" x 5-1/4" of various small frosted cookies on light brown background design from Gingerbread & Peppermint 6" x 6" Designer Series Paper, cut so the cookies are vertical on the vertical strip
- 2-1/2" square from Cinnamon Cider Cardstock
- 3/4" x 3-1/2" from Basic White Cardstock
Pick out the stitched, scalloped rectangle die from the Stitched So Sweetly Dies that cuts out a scalloped rectangle that is 3" x 4-1/8". Put it on top of the brushed finish Silver Foil rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
Adhere the scalloped rectangle silver foil cut out to the Old Olive rectangle so there is about 1/2" of Old Olive on the top, left, and right edges.
Adhere the strip of Gingerbread & Peppermint Designer Paper to the Old Olive/silver foil rectangle so the left edge of the silver foil rectangle just peeks out along the left edge of the designer paper strip.
Unlock the Banners Pick A Punch. Slide one short edge of the thin white strip into the right side of the punch (the side of the punch with the inward notch) as far as it will go and get it centered. Punch.
As you are ready to stamp using the Frosted Gingerbread 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 "wishing you a Merry Christmas" sentiment from the Frosted Gingerbread Set on Block B. Use the side of the brush tip of the Cinnamon Cider Marker to ink up only the words "Merry Christmas." Breathe on the stamp to moisten the ink. Stamp it in the center of the punched white strip as close as possible to the punched end of the strip with the punched end on the right.
Mount the single peppermint image from the Frosted Gingerbread Set on Block A. Ink it up with the Real Red Ink Pad. Stamp it just to the left of the stamped sentiment on the punched strip.
Adhere the stamped, punched sentiment strip to the Old Olive/foil/designer paper rectangle so it overlaps the upper left side of the foil rectangle cut out and the designer paper strip and is about 3/4" to 1" from the top. Use Paper Snips Scissors to trim off excess cardstock on the left edge of the Old Olive rectangle.
Adhere the layered Old Olive/foil sheet/designer paper/sentiment strip rectangle to the front of the Cinnamon Cider card.
Mount the bell cookie image from the Frosted Gingerbread Set on Block C. Ink it up with the VersaMark Pad. Stamp it in the center of the Cinnamon Cider square.
Lay the stamped bell cookie image on top of some Grid Paper in the center. Sprinkle on some White Powder from the Basics Stampin' Emboss Powders so it covers the stamped sentiment. Tap off excess powder. Return the excess powder to the container to use again later.
Heat the powder with the Heat Tool until it is completely melted (shiny and smooth).
Tip: Use a clothespin to hold the cardstock while using the Heat Tool to avoid burning your fingers.
Pick out the matching, open, bell cookie die from the Gingerbread Dies. Put it on top of the stamped and heat embossed bell cookie on a platform on your Stampin' Cut & Emboss Machine so the cookie is centered in the die. Run through the machine.
Use Stampin' Dimensionals to adhere the bell cookie cut out to the card front at a slight angle so it overlaps the designer paper on the right side a bit and is in the lower right corner of the foil sheet rectangle.
Use the putty tip of the Take Your Pick to pick out a large red circle from the Gingerbread & Peppermint Acrylic Shapes. Adhere it to the center of the snowflake on the bell cookie cut out as shown using a small dot of Multipurpose Liquid Glue or Fine-Tip Glue Pen.
Use the putty tip of the Take Your Pick to pick out a large red or white candy swirl from the Gingerbread & Peppermint Acrylic Shapes. Adhere it to the center of the peppermint stamped on the sentiment strip as shown using a small dot of Multipurpose Liquid Glue or Fine-Tip Glue Pen.