Sarah Simon
createwithsarahllc@gmail.com |
Cupcake Birthday Card |
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Begin with a card base of crumb cake that measures 8 1/2" x 5 1/2" and is scored at 4 1/4". Add a piece of blushing bride that measures 4" x 5 1/4" and is run through the large polka dots embossing folder to the front of the card.
On pieces of scrap blushing bride, mint macron and tip top taupe card stock, stamp the image of the ice cream scoop (or cloud) in tip top taupe ink and punch out with the tree building punch. Stamp the ice cream cone image on delightful dijon in the same ink color and cut out by hand. Add these to a piece of very vanilla card stock that measures 3 1/2" x 2 1/2" and add this to a mint macron card stock piece that measures 3 3/4" x 2 3/4".
On a piece of very vanilla card stock that measures 1" x 2 1/2", stamp the greeting in tip top taupe and cut the banner end (or you can use the banner triple punch) and add the mint macron ribbon to the bottom of it. I added this to the back of the ice cream cone piece and then added it all to the front of the card.
On a piece of very vanilla card stock that measures 1" x 2 1/2", stamp the greeting in tip top taupe and cut the banner end (or you can use the banner triple punch) and add the mint macron ribbon to the bottom of it. I added this to the back of the ice cream cone piece and then added it all to the front of the card.
To add a little dazzle, I added some dazzling diamonds glitter to the ice cream and a rhinestone to the top scoop.