Share A Milkshake Mint Chocolate Cone

Supplies needed:

Project Recipe:

1. Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
   - card from Mint Macaron Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
   - 4" x 5-1/4" from Basic White Cardstockxc
   - 2-1/2" x 3-7/8" of large, diagonal pale green gingham design from Country Gingham 6" x 6" Designer Series Paper
   - 2" x 3" of small, diagonal pale green gingham design from Country Gingham 6" x 6" Designer Series Paper
   - 2-1/2" square from Basic White Cardstock
   - 2-3/4" square from Crumb Cake Cardstock
   - 1-1/2" x 6-1/4" from Basic White Cardstock
   - 1" x 2-1./4" from Basic White Cardstock
   - 1" x 1-1/2" from Early Espresso Cardstock

2. Insert the 4" x 5-1/4" white rectangle into the crosshatched embossing folder from the Basic 3D Embossing Folders set. 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.

3. Pick out the stitched square die from the Stylish Shapes Dies that cuts out a square that is 2-3/8" wide. Put it on top of one short end of the strip of small gingham designer paper on a platform on your Stampin' Cut & Emboss Machine so it will cut a notch in the end of the designer paper strip. Run through the machine.

4. Adhere the notched designer paper strip to the right side of the vertical dry embossed white rectangle so it is about 1/4" from the right edge and the notched tips are about 3/4" from the bottom.

5. Adhere the piece of large gingham designer paper to the top of the dry embossed white rectangle so it covers the top of the skinny strip of designer paper and about 1/8" of white shows on the top, left, and right edges.

6. Cut a 4-3/4" piece of the burlap ribbon from the Real Red & Burlap Ribbon Combo Pack.

7. Lay the ribbon across the cardstock/designer paper rectangle so it covers the seam between the large piece of designer paper and the cardstock. Fold the ends of the ribbon over and secure the ribbon in place on the back with strips of Tear & Tape Adhesive.

8. Remove the protective backings from the Tear & Tape pieces and add Stampin' Seal to the back of the dry embossed white rectangle. Adhere the rectangle to the front of the Mint Macaron card.

9. As you are ready to stamp using the Share A Milkshake Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.

10. Mount the "celebrate!" sentiment from the Share A Milkshake Set on Block G. Ink it up with the Mint Macaron Ink Pad. Stamp it in the center of the 2-1/2" white square.

11. Pick out the stitched circle die from the Stylish Shapes Dies that cuts out a circle that is 2-1/8" in diameter. Put it on top of the stamped sentiment square on a platform on your Stampin' Cut & Emboss Machine so it is centered over the sentiment side to side with the sentiment slightly closer to the top edge. Run through the machine.

12. Adhere the sentiment circle cut out to the front of the card so it is centered over the notched strip of designer paper and the sentiment is just above the top of the ribbon.

13. Pick out the ice cream cone die from the Share A Milkshake Dies. Press the cutting edge into the open Crumb Cake Ink Pad. Put it on top of the Crumb Cake square on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.

    Note: Run the die under water or rub a baby wipe or damp paper towel all over the die to remove excess ink when done. Allow to air dry.

14. Fold the ice cream cone on the score lines. Use a small piece of Tear & Tape Adhesive behind the top flap of the ice cream cone to hold it closed.

15. Mount the larger ice cream scoop image from the Share A Milkshake Set on Block C. Ink it up with the Mint Macaron Ink Pad. Stamp it on one end of the 1-1/2" x 6-1/4" horizontal white strip, leaving room to cut it out. Re-ink the stamp and stamp it in the center of the strip, leaving room to cut it out. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy, but leave the stamp on the block.

16. Re-ink the larger ice cream scoop image on Block C with the Crumb Cake Ink Pad. Stamp it on the other end of the 1-1/2" x 6-1/4" horizontal white strip, leaving room to cut it out.

17. Pick out the matching large ice cream scoop die from the Share A Milkshake Dies. Put it on top of one of the stamped large ice cream scoops on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine. Repeat with the other 2 large ice cream scoop images.

18. Mount the smaller ice cream scoop image from the Share A Milkshake Set on Block B. Ink it up with the Mint Macaron Ink Pad. Stamp it on one end of the 1" x 2-1/4" horizontal white strip, leaving room to cut it out.

19. Mount the cherry image from the Share A Milkshake Set on Block A. Ink it up with the Poppy Parade Ink Pad. Stamp it on the other end of the 1" x 2-1/4" white strip.

20. Pick out the matching small ice cream scoop die and the matching cherry die from the Share A Milkshake Dies. Put them on top of the stamped small ice cream scoop image and the cherry image on a platform on your Stampin' Cut & Emboss Machine so they are centered over the images. Make sure the dies do NOT overlap. Run through the machine.

21. Adhere the small ice cream scoop cut out down inside the top of the folded ice cream cone. Push it down as far as you can. Trim the edges of the image if needed with Paper Snips Scissors to make it fit.

22. Use Tear & Tape Adhesive to adhere the ice cream cone with small ice cream scoop stuffed down into it to the front of the card so the bottom tip of the cone is about 1/2" from the bottom and the left side of the cone is about 5/8" from the left side. The top of the cone should just overlap the bottom of the ribbon and the left edge of the sentiment circle and designer paper banner a bit.

23. Adhere the ice cream scoop cut outs on top of the ice cream cone as shown so they overlap each other a bit.

24. Pick out the larger hot chocolate topping die from the Share A Milkshake Dies. Put it on top of the Early Espresso rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the machine. Use the paper-piercing tool on the Take Your Pick to remove the pieces if needed.

25. Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the hot chocolate topping cut out to the top of the top ice cream scoop.

26. Use a Mini Stampin' Dimensional to adhere the cherry cut out to the front of the card so it covers the slit in the top ice cream scoop.

27. Use the mini spatula on the Take Your Pick to carefully peel up one large Pool Party and two large Melon Mambo gems from a sheet of Solid Faceted Gems making sure that you get the adhesive backings as well. Adhere them in an evenly spaced line as shown to the front of the card just under the sentiment stamped on the circle cut out.