P layful Christmas card using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper 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" of one of the white icing on brown designs from the Gingerbread & Peppermint 6" x 6" Designer Series Paper, cut so the design is horizontal on the vertical rectangle if it matters
- 2-7/8" x 4-1/8" from Real Red Cardstock
- 2-3/4" x 4" from Basic White Cardstock
- 2 pieces each 2-1/2" square from Basic White Cardstock
Adhere the piece of Gingerbread & Peppermint Designer Paper to the front of the Cinnamon Cider card.
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. Put a piece of Grid Paper on top of the Mat to protect it from ink.
Mount the "you're the icing to my gingerbread" sentiment from the Frosted Gingerbread Set on Block H. Ink it up with the Cinnamon Cider Ink Pad. Stamp it at the bottom of the vertical 2-3/4" x 4" white rectangle.
Mount the lace line image from the Frosted Gingerbread Set on Block I. Ink it up with the Cinnamon Cider Ink Pad. Stamp it across the top of the vertical white sentiment rectangle so the scallops are on top and are about 3/4" from the top edge . The ends will go off the left and right edges.
Adhere the stamped white rectangle to the center of the Real Red rectangle and then to the center of the front of the card.
Mount the bell cookie image from the Frosted Gingerbread Set on Block D. Ink it up with the Cinnamon Cider Ink Pad. Stamp it in the center of one of the white squares.
Pick out the matching, open, bell cookie die from the Gingerbread Dies. Put it on top of the stamped bell cookie on a platform on your Stampin' Cut & Emboss Machine so the cookie is centered in the die. Run through the machine.
Adhere the bell cookie cut out to the front of the card at a slight angle so the top of the bell is about 1/4" from the top edge of the white rectangle and the left edge of the bottom of the bell is about 1/4" from the left edge of the white rectangle.
Mount the ornament image from the Frosted Gingerbread Set on Block D. Ink it up with the Cinnamon Cider Ink Pad. Stamp it in the center of the remaining white square.
Pick out the matching, open, ornament die from the Gingerbread Dies. Put it on top of the stamped ornament on a platform on your Stampin' Cut & Emboss Machine so the ornament is centered in the die. Run through the machine.
Use Stampin' Dimensionals to adhere the ornament cut out to the front of the card at a slight angle so it overlaps the lower right side of the bell cookie and the bottom of the ornament is just above the sentiment.
Use the putty tip of the Take Your Pick to pick out a red or white 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 red or white shape of your choice from the Gingerbread & Peppermint Acrylic Shapes. Adhere it to the center of the top of the ornament cut out as shown using a small dot of Multipurpose Liquid Glue or Fine-Tip Glue Pen.