Cool Treats Sweet Orangesicle
S ummery card using Stampin' Up! products.
Cut cardstock pieces to the following sizes using a Stampin' Trimmer:
- card from Tangerine Tango Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Pumpkin Pie Cardstock
- 2-3/4" square from Tangerine Tango Cardstock
- 2-3/4" square from Whisper White Cardstock
- 1" x 2-1/2" from Whisper White Cardstock
Place the Pumpkin Pie rectangle into the Sparkle Embossing Folder. Place the folder with the card stock inside on top of a Cutting Pad on your Big Shot Platform at the lowest possible setting. Place another Cutting Pad on top of the folder and run through the Big Shot.
Adhere the dry embossed Pumpkin Pie rectangle to the front of the Tangerine Tango card.
Pick out the scalloped square framelit from the Layering Squares Framelits that cuts out a scalloped square that is 2-1/2". Place the Tangerine Tango square on the Cutting Pad on top of the Magnetic Platform on the Big Shot. Place the scalloped square framelit on top. Place another Cutting Pad on top and run through the Big Shot.
Mount the word "you're" from the Cool Treats Set on the top of Block C. Mount either the word "sweet" or the word "cool" from the set just below the word "you're" so it is tucked in beside the downward stroke of the "y."
Carefully ink up the word "you're" with the Pumpkin Pie Ink Pad. Then, without stamping, ink up the bottom word and the bottom of the "y" with the Tangerine Tango Ink Pad. Breathe on the stamps to moisten the ink and stamp in the center of the white square slightly to the right.
Pick out the straight edge square framelit from the Layering Squares Framelits that cuts out a straight edge square that is 2-1/8". Place the stamped sentiment square on the Cutting Pad on top of the Magnetic Platform on the Big Shot. Place the straight edge square framelit on top so the words are centered top to bottom and slightly to the right side. Place another Cutting Pad on top and run through the Big Shot.
Adhere the sentiment square to the center of the scalloped Tangerine Tango square.
Adhere the squares to the card front so they are about 3/4" from the top edge and both sides of the Pumpkin Pie layer.
Place the white cardstock strip on top of the Stampin' Pierce Mat. Mount the long, skinny, solid popsicle top image from the Cool Treats Set on Block C. Ink it up with the Pumpkin Pie Ink Pad. Stamp it on the top of the strip of white cardstock.
Tip: Placing your cardstock on top of the Stampin' Pierce Mat helps you get a clean, crisp image when stamping with solid photopolymer images.
Mount the set of 4 curved lines popsicle top image from the Cool Treats Set on Block C. Ink it up with the Tangerine Tango Ink Pad. Stamp it over the top of the previously stamped popsicle top image.
Mount one of the short, single popsicle stick images from the Cool Treats Set on Block B. Ink it up with the Crumb Cake Ink Pad. Stamp it on the bottom of the previously stamped popsicle image.
Pick out the long skinny popsicle framelit from the Frozen Treats Framelits. Place the stamped popsicle image on the Cutting Pad on top of the Magnetic Platform on the Big Shot. Place the popsicle framelit on top so it is centered over the stamped popsicle image. Place another Cutting Pad on top and run through the Big Shot.
Use the Clear Wink of Stella Glitter Brush to paint some sparkle over the Tangerine Tango stripes on the popsicle.
Put some Stampin' Dimensionals on the back of the popsicle image. Remove the protective backings and adhere the popsicle to the lower left corner of the sentiment squares at an angle.
Cut a 7" piece of Calypso Coral 1/8" Sheer Ribbon. Tie a small bow. Trim the ends. Adhere the bow to the popsicle at the top of the stick using a Mini Glue Dot.