Hot Cocoa Christmas

{ tams # 91664 }

Print Recipe

Cut CS as follows:
Shaded Spruce: 4-1/4"; x 5-1/2"
Poppy Parade: 4" x 5-1/4"
White: 3-1/4" x 4"; 4" x 5-1/4" for inside
DSP: 2" x 2" cut in 1/2
Ribbon: (3) 10" bakers twine

Adhere DSP to Poppy Parade sides as shown. Use 3 lengths of bakers twine to tie a bow. Adhere later.

Stamp sentiment in black at the top. Now place silicone mat in left corner of stamparatus. Ink up stamp and stamp on mat. Now place white CS over mat and rub well to transfer cup. Flip over CS and CLEAN STAMP!!! Ink in other color and stamp next to the cup!

Add "cocoa" and steam in pecan pie.

Adhere to card front with dimensionals. Add gems. Adhere bow with glue dot.
On inside stamp sentiment and adhere to inside of card.