Ice Cream Swirl Sweet Donuts

Supplies needed:

Project Recipe:

1. Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
   - card from Crumb Cake Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
   - 4" x 5-1/4" from Berry Burst Cardstock
   - 2 pieces each 2-1/2" x 3-1/2" of light brown plaid design from Perennial Lavender Designer Series Paper
   - 1-3/4" x 3-1/4" from Very Vanilla Cardstock
   - 1-1/2" x 3" from Very Vanilla Cardstock

2. Insert the Berry Burst rectangle into the So Swirly Embossing Folder. Use the line printed on the front flap of the folder to make sure it is lined up straight. Place the folder with the cardstock inside on the platform on your Stampin' Cut & Emboss Machine and run through the machine.

   Tip: Be careful, this embossing folder is very large and barely fits through the machine. Make sure none of the folder is hanging over the edge of the platform or it will get caught and will mess up the folder and/or your machine.

3. Adhere the dry embossed Berry Burst rectangle to the front of the Crumb Cake card.

4. Put one of the Perennial Lavender Designer Paper rectangles on some Grid Paper to protect your work surface.

5. Rub a Small Blending Brush across the open Flirty Flamingo Ink Pad to get it inky. Rub the inky Blending Brush all over the one Perennial Lavender Designer Paper rectangle. 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.

6. Adhere the inked Perennial Lavender Designer Paper rectangle to the front of the card so it is at a slight angle with the top right corner almost touching the top of the Berry Burst rectangle and the bottom left corner about 1" from the left side.

7. Adhere the uninked Perennial Lavender Designer Paper rectangle to the front of the card at a different angle as shown so it overlaps the inked rectangle a bit. The upper right corner should be about 1-5/8" from the right side of the card.

8. As you are ready to stamp using the Ice Cream Swirl Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.

9. Mount the "hope your day is sweet" sentiment from the Ice Cream Swirl Set on Block H. Ink it up with the Berry Burst Ink Pad. Stamp it on the horizontal 1-3/4" x 3-1/4" vanilla rectangle so it is slightly closer to the bottom and centered side to side.

10. Pick out the die from the Deckled Rectangles Dies that cuts out a rectangle that is 1-3/8" x 2-3/4". Put it on top of the stamped sentiment rectangle 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.

11. Use the side of the brush tip of the Dark Berry Burst Stampin' Blends to carefully outline the edges of the sentiment rectangle cut out.

12. Adhere the outlined sentiment rectangle cut out to the front of the card so it is centered side to side on the layered designer paper rectangles and is about 1" from the bottom.

13. Mount the donut image from the Ice Cream Swirl Set on Block B. Ink it up with the Tuxedo Black Memento Ink Pad. Stamp it on one end of the remaining vanilla strip. Re-ink the stamp and stamp it again on the other end of the vanilla strip leaving room to cut the donuts out.

14. Pick out the matching donut die from the Ice Cream Swirl Dies. Put it on top of one of the stamped donut images on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine. Repeat with the other donut image.

15. Place the donut cut outs on some Grid Paper to protect your work surface. You need to make sure that you protect your work surface with paper as the Stampin' Blends Markers do bleed through.

16. Use the Dark and Light Crumb Cake Stampin' Blends to color in the donut bases on both donut cut outs.

    Use the Light and Dark Flirty Flamingo Stampin' Blends to color in the icing stripes on one of the donut cut outs.

    Use the Light and Dark Berry Burst Stampin' Blends to color in the icing stripes on the other donut cut out.

    Use the fine tip of the Dark Berry Burst Stampin' Blends to add sprinkles to the Flirty Flamingo icing stripes.

17. Use Multipurpose Liquid Glue to adhere one of the donuts to the front of the card as shown. Adhere the other using Mini Stampin' Dimensionals so it overlaps the other donut a bit. Make sure they both overlap the top of the sentiment rectangle a bit and are centered on it side to side.

18. Cut a 4" piece of the Iridescent 1/2" Striped Trim.

19. Tie a half knot in the center of the ribbon. Trim the ends.

20. Use a Mini Glue Dot to adhere the ribbon knot to the front of the card as shown so it is centered over the bottom right corner of the sentiment rectangle at a slight angle.

21. Use the mini spatula on the Take Your Pick to carefully peel up 3 Berry Burst sequins from a sheet of Adhesive-Backed Sequins Trio making sure that you get the adhesive backings as well. Adhere them to the card front as shown.