Sweet Candy Canes Crossed Canes Christmas
F un Christmas card using Stampin' Up! products.
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Real Red Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 3-1/4" x 5-1/4" of one of the diagonal red and white stripes designs from Sweetest Christmas 12" x 12" Designer Series Paper
- 2-1/2" x 4-1/2" from Sweet Sorbet Cardstock
- 3-1/4" x 4-1/4" from Basic White Cardstock
- 1-3/4" x 3" from Basic White Cardstock
Fold the Real Red card in half and place it on some Grid Paper on your work surface to protect the surface.
Mount one of the candy cane images from the Sweet Candy Canes Set (it doesn't matter which) on Block H. Ink it up with the Real Red Ink Pad. Stamp it randomly down the left side of the vertical card front multiple times. Remember to re-ink the stamp each time. Let some of the images go off the left, top, and bottom edges.
Adhere the piece of Sweetest Christmas Designer Paper to the right side of the stamped card front so about 1/8" of red shows on the top, right, and bottom edges.
Put the Sweet Sorbet rectangle into the Gingham 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.
Adhere the dry embossed piece of Sweet Sorbet cardstock to the front of the card so it is centered top to bottom and the left edge is about 3/8" from the left side of the card.
Re-ink the candy cane image on Block H with the Real Red Ink Pad. Stamp it upside down on the left edge of the large, vertical white rectangle. Leave room to cut it out and room to stamp the other candy cane image next to it.
Mount the other candy cane image from the Sweet Candy Canes Set on Block H. Ink it up with the Real Red Ink Pad. Stamp it right-side up on the right edge of the large, vertical white rectangle next to the previously stamped candy cane. Leave room to cut it out.
Pick out both candy cane dies from the Candy Canes Dies. Put them on top of the stamped candy cane images on a platform on your Stampin' Cut & Emboss Machine so the images are centered in the dies. Make sure the dies do NOT overlap. Run through the machine.
Adhere the candy cane cut outs to the center of the dry embossed Sweet Sorbet rectangle on the front of the card as shown so they criss-cross each other.
Mount the "Christmas Cheer" sentiment from the Sweet Candy Canes Set on Block B. Ink it up with the Real Red Ink Pad. Stamp it in the center of the remaining white rectangle.
Pick out the tag with holes on the ends die from the Candy Canes Dies. Put it on top of the stamped sentiment on a platform on your Stampin' Cut & Emboss Machine so the sentiment is centered in the die. Run through the machine.
Use Paper Snips Scissors to cut off the right edge of the tag cut out so only a half circle appears on the right edge.
Adhere the cut down tag to the front of the card at a slight angle as shown so the left bumpy edge of the tag is near the bottom of the crossed area of the candy canes.
Cut a 9" piece of the Real Red ribbon from the Real Red & Garden Green 3/8" Ribbon Combo Pack.
Tie a small bow in the center of the ribbon. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon bow to the front of the card at a slight angle as shown so it is centered over the left edge of the bump on the left side of the sentiment tag.
Use the mini spatula on the Take Your Pick to carefully peel up a large jewel from a sheet of Iridescent Rhinestone Basic Jewels making sure that you get the adhesive backing as well. Adhere it to the upper right corner of the card.