Lovely & Sweet Cocoa Love

{ tams # 90878 }

Print Recipe

Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer and Paper Snips Scissors:
- card from Old Olive Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" of gold, script words on grayish brown background design from Nature's Sweetness Specialty Designer Series Paper, cut so the words are horizontal on the vertical rectangle
- 2-1/2" x 5-1/4" of faded words and grayish brown splatters on white background design from Nature's Sweetness Specialty Designer Series Paper, cut so the words are horizontal on the vertical rectangle
- 3" square from Old Olive Cardstock
- branch with leaves and cocoa pods roughly cut out of sheet of gold leaves, flowers, cocoa pods, etc. on white background from Nature's Sweetness Specialty Designer Series Paper using Paper Snips Scissors
- 1-1/4" x 2-3/4" from Basic White Cardstock
- 4 thin strips each 1/8" to 1/4" wide and 4-1/2" long of white leaves and splatters on gold background design from Nature's Sweetness Specialty Designer Series Paper

Use Paper Snips Scissors to cut a slit about 1-1/4" long on the right, long side of the faded words and grayish brown splatters on white Nature's Sweetness Designer Paper rectangle. The slit should be about 2-5/8" from the top and bottom edges. Make sure the faded words are oriented the right way.

Fold back the bottom flap on the cut designer paper rectangle on a diagonal between the slit and the bottom right corner of the paper creating a triangular flap as shown. Fold back the top flap in the same way. Use a Bone Folder to create sharp creases.

Adhere the folded white designer paper rectangle to the left side of the gold script on grayish brown Nature's Sweetness Designer Paper rectangle so the top, bottom, and left sides are even. Make sure the words on the grayish brown rectangle are oriented the correct way.

Adhere the layered designer paper rectangle to the front of the Old Olive card.

Pick out the circle die with lines radiating around the edge that cuts out a circle that is 2-3/4" diameter from the Spotlight On Nature Dies. Put it on top of the Old Olive square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.

Adhere the circle cut out to the front of the card so it is in the center and covers the right side of the folded back white designer paper rectangle.

If you haven't already done so, use Paper Snips Scissors to roughly cut out a gold leaves and cocoa pods image from a sheet of Nature's Sweetness Specialty Designer Paper.

Place the roughly cut out leaves and cocoa pods image on some Grid Paper to protect your work surface.

Rub a Small Blending Brush across the open Old Olive Ink Pad to get it inky. Rub off some of the excess ink on Grid Paper. Very lightly rub the inky brush over the leaves and stems of the roughly cut out leaves and cocoa pods image. Get more ink on the Blending Brush as needed.

Tip: I just clean my Blending Brushes when I'm done using them by running them under water until no more color is coming off. Then, I let them air dry. They may be stained, but they are clean enough to use with any color of ink in the future.

Rub a different Small Blending Brush across the open Pebbled Path Ink Pad to get it inky. Rub off some of the excess ink on Grid Paper. Very lightly rub the inky brush over the cocoa pods of the roughly cut out leaves and cocoa pods image. Get more ink on the Blending Brush as needed.

Tip: I just clean my Blending Brushes when I'm done using them by running them under water until no more color is coming off. Then, I let them air dry. They may be stained, but they are clean enough to use with any color of ink in the future.

Use a tissue or paper towel to rub off excess ink.

Pick out the matching cocoa pods die from the Lovely & Sweet Dies. Put it on top of the blended, roughly cut out designer paper image on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine.

Use Stampin' Dimensionals to adhere the cut out and blended cocoa pods and leaves image to the front of the card so it is centered over the circle cut out as shown.

Mount the "just sending a bit of love your way" sentiment from the Lovely & Sweet Set on Block B. Ink it up with the Pebbled Path Ink Pad. Stamp it on the vertical white rectangle so it is centered side to side and slightly closer to the bottom edge.

Pick out the ticket label die from the Lovely & Sweet Dies. Put it on top of the stamped sentiment on a platform on your Stampin' Cut & Emboss Machine so it is centered over the sentiment side to side and the sentiment is closer to the bottom edge. Run through the machine

Adhere the sentiment label cut out to the front of the card as shown so the top is tucked under the bottom of one of the cocoa pods.

Pick out two small leaves from the Woven Golden Leaves. Use Mini Glue Dots at the bases to adhere them to the card front so they stick out to either side from the top of the stem of the leaves and cocoa pods cut out.

Use the Bone Folder to curl the four thin strips of designer paper like curling ribbon. The curlier the better.

Put a Mini Glue Dot on the back of the center of a curled designer paper strip and adhere it to the front of the card at the top of the stem of the leaves and cocoa pods cut out. Repeat with the other three curled strips nestling them on top of each other. Fluff the curls.

Use the mini spatula on the Take Your Pick to carefully peel up 1 small and 2 large Wild Wheat dots from a sheet of Faux Glass Dots making sure that you get the adhesive backings as well. Adhere them to the card front as shown.