P retty spring card perfect for lots of occasions using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Calypso Coral Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Pale Papaya Cardstock
- 2-1/2" x 5" of flowers and leaves on white background design from You're A Peach 12" x 12" Designer Series Paper
- 2-3/8" x 3-1/8" from Calypso Coral Cardstock
- 2-1/4" x 3" from Basic White Cardstock
- 2-1/2" x 3-1/4" from Pear Pizzazz Cardstock
- 2" square from Pale Papaya Cardstock
- 1" x 2-1/2" from Pale Papaya Cardstock
Put the large Pale Papaya 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 Pale Papaya rectangle to the front of the Calypso Coral card.
Rub a Blending Brush across the open Balmy Blue Ink Pad to get it inky. Rub the inky Blending Brush all over the You're A Peach Designer Paper rectangle to change the background color to light blue. Get more ink on the Blending Brush as needed. Make sure you have a piece of Grid Paper under the rectangle to protect your work surface.
Rub the Blending Brush across the open Balmy Blue Ink Pad again. Lightly rub the inky Blending Brush on the white rectangle concentrating the color in the center. Get more ink on the Blending Brush as needed. Make sure you have a piece of Grid Paper under the rectangle to protect your work surface.
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.
Adhere the piece of altered You're A Peach Designer Paper to the front of the card so it is centered on the left side as shown.
As you are ready to stamp using the Sweet As A Peach 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 set of multiple stems and leaves image from the Sweet As A Peach Set on Block D. Ink it up with the Old Olive Ink Pad. Stamp it in the center of the Pear Pizzazz rectangle.
Pick out the matching stems and leaves die from the Peach Dies. Put it on top of the stamped stems and leaves image on the Pear Pizzazz rectangle on a platform on your Stampin' Cut & Emboss Machine so the image is centered in the dies. Run through the machine.
Mount the set of three larger flowers image from the Sweet As A Peach Set on Block B. Ink it up with the Pale Papaya Ink Pad. Lay the inky stamp face up in front of you. Use the brush tip of the Calypso Coral Stampin' Write Marker (regular marker) to randomly tap around on the inked up image. Breathe on the stamp to moisten the ink and stamp it in the center of the Pale Papaya square.
Pick out the matching set of three larger flowers die from the Peach Dies. Put it on top of the stamped flowers image on a platform on your Stampin' Cut & Emboss Machine so the images are centered in the die. Run through the machine.
WITHOUT ADHERING, lay the stem and leaves cut out on the blended white rectangle so the bottom of the stem is in the lower left corner. WITHOUT ADHERING, lay the flower cut outs on top of the blended white rectangle to fill in the open spaces of the stem and leaves.
Mount the set of three tiny flowers image from the Sweet As A Peach Set on Block A. Ink it up with the Balmy Blue Ink Pad. Stamp it around the edges of the stem, leaves, and flowers as shown remembering to re-ink the stamp each time.
Remove the stem and leaves cut out and flowers cut outs from the blended and stamped white rectangle.
Adhere the blended and stamped white rectangle to the center of the Calypso Coral rectangle. Then, adhere it to the front of the card as shown.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the stem and leaves cut out in place on the front of the card.
Use Stampin' Dimensionals and Mini Stampin' Dimensionals to adhere the flower cut outs in place to the front of the card.
Mount one of the small, skinny sentiments from the Sweet As A Peach Set on Block G. Ink it up with the Calypso Coral Ink Pad. Stamp it in the center of the thin strip of Pale Papaya cardstock.
Pick out the skinny, slanted-edge strip die from the Peach 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 Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the sentiment strip cut out to the upper right corner of the matted rectangle on the card front as shown.
Cut a 4" piece of the Pale Papaya & White 1/2" Ribbon.
Tie a half knot in the center of the ribbon. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the card front at the bottom left corner of the matted white rectangle so it covers the end of the stem cut out.
Use the fine tip of the Dark Old Olive Stampin' Blends to color 2 small and one large Very Vanilla dots from the Classic Matte Dots while they are on the sheet.
Use the mini spatula on the Take Your Pick to carefully peel up the colored dots from the sheet making sure that you get the adhesive backings as well. Adhere them to the centers of the flowers on the card front.