Candy Cane Season Jolly Sprinkles
F un Christmas card using Stampin' Up! products.
Cut cardstock and designer paper pieces to the following sizes using a Stampin' Trimmer:
- card from Real Red Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Whisper White Cardstock
- 2-7/8" x 3-7/8" from Old Olive Cardstock
- 2-3/4" x 3-3/4" of multi-colored tiny dots on white background design from Under the Mistletoe Designer Series Paper
- 2 pieces each 2" x 3-1/2" from Whisper White Cardstock
Insert the large white rectangle into the Polka Dot Basics Textured Impressions Embossing Folder. Place the folder with the card stock inside on a Cutting Pad on your Big Shot Platform at the lowest possible setting. Place a Cutting Pad on top of the folder and run through the Big Shot.
Adhere the dry embossed white layer to the front of the Real Red card.
As you are ready to stamp using the Candy Cane Season Set, place the cardstock or designer paper on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the "Be jolly!" sentiment from the Candy Cane Season Set on Block A. Ink it up with the Real Red Ink Pad. Stamp it in the lower right corner of the designer paper so it is about 1/2" from the right and bottom edges.
Adhere the stamped designer paper to the Old Olive rectangle.
Cut a 4-1/2" piece of Old Olive 1/8" Sheer Ribbon.
Lay the ribbon across the stamped designer paper/cardstock layers so the ribbon is centered horizontally. Flip the layers over and fold the ends of the ribbon over. Adhere the ends of the ribbon in place with pieces of Tear & Tape Adhesive.
Remove the protective backing from the Tear & Tape strips and add SNAIL to the back of the cardstock. Adhere it to the front of the card in the center.
Mount the striped candy cane image from the Candy Cane Season Set on Block H. Ink it up with the Real Red Ink Pad. Stamp it near the bottom of one of the 2" x 3-1/2" pieces of white cardstock. Re-ink the stamp and stamp on the other piece of 2" x 3-1/2" white cardstock.
Unlock the Candy Cane Builder Punch. Holding the punch upside down so you can see the punching area, slide one of the stamped candy canes into the punch and get it centered in the candy cane punching area. Punch. Repeat with the other candy cane image.
Tip: If desired, use the Paper Snips to trim off any excess white cardstock on the ends of the candy canes.
Using SNAIL, adhere one candy cane punch out at a slight angle on the left side of the designer paper rectangle.
Using Mini Stampin' Dimensionals, adhere the other candy cane punch out at a different angle so it crosses the other candy cane near the center.
Cut a 3" piece of the Old Olive 1/8" Sheer Ribbon.
Slide one end of the ribbon under the ribbon on the card front and tie it in place using a half knot so it is just to the right of the crossed candy canes. Trim the ends.
Carefully peel up 3 rhinestones from a sheet of Red Rhinestone Basic Jewels making sure that you get the adhesive backings as well. Adhere them randomly to the designer paper.