Candy Cane Season Crossed Canes
S weet Christmas card using Stampin' Up! products and a reverse image technique using the Stamparatus.
Cut cardstock and Grid Paper pieces to the following sizes using a Stampin' Trimmer:
- card from Poppy Parade Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/2" from Whisper White Cardstock
- 2-3/4" x 4" from Poppy Parade Cardstock
- 2-5/8" x 3-7/8" from Whisper White Cardstock
- 2 pieces each 1-3/4" x 3-1/4" from Whisper White Cardstock
- 1-1/4" x 2-1/4" from Whisper White Cardstock
- 7-1/4" square from Grid Paper
Place the 4" x 5-1/2" Whisper White rectangle into the Simple Stripes Embossing Folder at an angle. Place the folder with the cardstock inside on top of a Cutting Pad on your Big Shot Platform at the lowest possible setting. Make sure that the embossing folder does NOT hang over the edge of the platform or it will catch on the sides of the Big Shot and damage the folder and/or Big Shot. Place another Cutting Pad on top of the folder and run through the Big Shot.
Adhere the dry embossed white rectangle to the front of the Poppy Parade card so it is centered side to side. Use Paper Snips to trim off excess cardstock on the top and bottom.
As you are ready to stamp using the Candy Cane Season Set and clear blocks, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the "tis the SWEET season" sentiment from the Candy Cane Season Set on Block G. Ink it up with the Poppy Parade Ink Pad. Stamp it along the bottom of the 2-5/8" x 3-7/8" white rectangle.
Adhere the stamped white rectangle to the Poppy Parade rectangle.
Cut an 8-1/4" piece of Poppy Parade 1/2" Textured Weave Ribbon.
Fold the ribbon in half and wrap it around the matted white rectangle about 3/8" above the stamped sentiment. Make sure the loose ends are on the right side of the matted cardstock. Use strips of Tear & Tape Adhesive to hold the ribbon in place along the back side of the matted cardstock. Don't worry about securing the ribbon on the front side.
Cut an 8" piece of Whisper White Solid Baker's Twine.
Tie the baker's twine around the loose ends of the ribbon on the right side of the matted cardstock in a small bow.
Trim the ends of the ribbon into sharp angles and trim the ends of the twine.
Remove the protective backings from the Tear & Tape strips and add more SNAIL to the back of the cardstock. Adhere it to the front of the card so it is about 3/8" in from the left side and about 1/2" from the top.
Place the Stamparatus in front of you with the open sides of the Stamparatus on the left and bottom. Place the foam mat on the base of the Stamparatus making sure it is pushed into the upper right corner as far as possible. Place the 7-1/4" square of Grid Paper on top to protect the foam mat. Make sure it is pushed into the upper right corner as far as possible. Insert one of the plates into the hinges on the right side of the Stamparatus.
Position the striped candy cane stamp from the Candy Cane Season Set on the Stamparatus so the stamp is image side down somewhere near the middle of the base. Close the plate onto the stamp and press firmly to make sure it is stuck to the plate.
As you prepare to ink up the stamp on the Stamparatus plate each time, place the stamp case under the Stamparatus plate to give it some firmness as you ink up the stamp.
If you have a Stampin' Spot in the color you want to stamp with, then use it to ink up the stamp each time. This will help avoid getting ink on the plate where you don't want it.
If you do get ink on the plate, then wipe it off with a baby wipe, tissue, or paper towel before closing the plate to stamp to avoid getting excess ink on your project piece where you don't want it.
Ink up the stamp on the plate using the Poppy Parade Ink Pad. Close the plate onto the Grid Paper and press down firmly. Open the plate.
Place one of the 1-3/4" x 3-1/4" pieces of white cardstock on the Stamparatus base so it covers the stamped candy cane image on the Grid Paper with the image being near the bottom of the strip.
Re-ink the stamp with the Poppy Parade Ink Pad and close the plate onto the cardstock. Press firmly.
Remove the stamped cardstock from the Stamparatus.
Unlock the Candy Cane Builder Punch. Holding the punch upside down so you can see the punching area, slide the stamped candy cane into the punch and get it centered in the candy cane punching area. Punch. Leave the punch unlocked.
Slide the other piece of 1-3/4" x 3-1/4" white cardstock into the punch and get in centered in the candy cane punching area. Punch. Leave the punch unlocked.
Tip: You are punching out a plain white candy cane shape!
Place the Silicone Craft Sheet on the Stamparatus base.
Re-ink the candy cane stamp with the Poppy Parade Ink Pad. Close the plate onto the Silicone Craft Sheet and press firmly. Re-ink the stamp again and close the plate onto the Silicone Craft Sheet and press firmly one more time.
Place the punched out plain white candy cane shape on top of the image stamped on the Silicone Craft Sheet. Place the piece of scratch paper carefully over the top and rub firmly.
Tip: This is transferring the ink to the shape so that you have a reverse image candy cane.
Adhere the two candy canes to the top of the sentiment rectangle on the card front so the two canes cross over each other.
Mount the solid bow image from the Candy Cane Season Set on Block B. Ink it up with the Poppy Parade Ink Pad. Stamp off onto Grid Paper one time. Then, WITHOUT re-inking, stamp it on the right side of the remaining strip of white cardstock so the ends of the bow are on the bottom.
Mount the outline bow image from the Candy Cane Season Set on Block B. Ink it up with the Poppy Parade Ink Pad. Stamp it over the top of the previously stamped bow image.
Holding the Candy Cane Builder Punch upside down so you can see the punching area, slide the stamped bow into the punch and get it centered in the bow punching area. Punch.
Use a Mini Stampin' Dimensional to adhere the bow to the front of the card where the candy canes cross over.