Michele Reynolds
http://inspirationink.typepad.com/inspiration-ink/ michelerey@aol.com |
More Than Chocolate Open Candy Box |
F un card I made for my husband for our anniversary using Stampin' Up! products. Would also make a great Valentine card.
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Cut cardstock and glimmer 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 Early Espresso Cardstock
- 3-7/8" x 5-1/8" from Shimmery White Cardstock
- 3-1/2" square from Red Glimmer Paper
- 3-1/2" square from Whisper White Cardstock
Use an Aqua Painter to scribble lots of water diagonally across the center of the Shimmery White Cardstock rectangle from the upper left corner to the bottom right corner. Sprinkle on some brilliant red Brusho Crystal Colour. Use the Aqua Painter to spread the color around as desired. Sprinkle on more brilliant red Brusho if desired and blend as needed. Set aside to dry thoroughly. You can speed up drying with the Heat Tool if desired.
As you are ready to stamp on each piece of cardstock using the More Than Chocolate Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
Mount the large outline heart image from the More Than Chocolate Set on Block E. Ink it up with the Real Red Ink Pad. Stamp it in the center of the white square.
Pick out the straight edged heart framelit from the Sweet & Sassy Framelits that cuts out a 3" wide heart. Place the stamped heart image on the Cutting Pad on top of the Magnetic Platform on the Big Shot. Place the heart framelit on top so it is centered over the image. Place another Cutting Pad on top and run through the Big Shot. Keep the large piece of cardstock with the heart cut out to use as scrap in a later step.
Mount the candy images from the More Than Chocolate Set on Blocks A and G. Ink them up with the Chocolate Chip and Early Espresso Ink Pads and stamp them inside the heart image as desired. Add designs to some of the images as desired. Leave a blank space somewhere in the heart to indicate a missing piece of candy.
Squeeze the lid of the Chocolate Chip Ink Pad to get a pool of ink in the lid. Open the pad but leave the lid exposed. Use a Blender Pen to pick up some ink from the puddle in the lid and color in the empty spaces on some of the candies as desired. Pick up more ink from the pad lid as needed. Remember to stroke the Blender Pen in one direction only. If you go back and forth, then the card stock could start to pill and tear. Scribble on Grid Paper to clean the tip of the Blender Pen until no more color is coming off.
Repeat the step above using the Early Espresso Ink Pad if desired. Don't forget to clean the Blender Pen when done.
Repeat the step above using the Real Red Ink Pad to color in the swirls on some of the candies if desired. Remember to clean the Blender Pen when done.
Pick out the straight-edged heart framelit from the Sweet & Sassy Framelits that cuts out a 3-1/4" wide heart. Place the Glimmer Paper square upside down on a Cutting Pad on top of the Platform on the Big Shot. Place the heart framelit on top. Place another Cutting Pad on top and run through the Big Shot.
Tip: Turning the Glimmer Paper upside down before cutting it will help to keep the cutting edges of your framelits sharp. Just don't do this if an image will be reversed (like words).
Use Tear & Tape Adhesive to adhere the stamped heart candy box image to the center of the glimmer paper heart.
If the Shimmery White Cardstock is dry, then proceed with the next steps. If it is not dry, you can speed up drying by using the Heat Tool if you wish.
Without adhering, place the heart images on the left side of the Shimmery White Cardstock at a slight angle.
Mount the "I love you more than chocolate" sentiment on Block H. Ink it up with the Early Espresso Ink Pad. Stamp it in the lower right corner of the Shimmery White Cardstock.
Mount the bitten piece of candy image on Block A. Ink it up with the Early Espresso Ink Pad. Stamp it over the word "you" in the sentiment so the crumbs are spilling down. Leave the stamp on the block.
Re-ink the bitten candy image with the Early Espresso Ink Pad. Stamp it on the scrap of white cardstock you cut the heart image out of.
Use Paper Snips to cut out the bitten candy image.
Use a Mini Stampin' Dimensional to adhere the cut out candy image over the image stamped on the Shimmery White Cardstock.
Put Tear & Tape Adhesive strips on the back of the Shimmery White layer as close to the sides as you can get.
Remove the protective backing from the Tear & Tape and add SNAIL to the center and adhere the Shimmery White layer to the Early Espresso layer. Then, adhere them to the front of the Real Red card.
Use Tear & Tape Adhesive to adhere the heart box images to the front of the card at a slight angle on the left side.