F un 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 Petal Pink Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" of different ice cream cones with cake cones on white background design from Ice Cream Corner Designer Series Paper, cut so the ice cream cones are vertical on the vertical rectangle
- 2-1/4" x 4-1/4" from Basic White Cardstock
- 2-1/4" x 4-1/4" of scalloped pink lines on orange background design from Ice Cream Corner Designer Series Paper, cut so the lines are horizontal on the vertical rectangle
- 1-1/2" x 4" from Basic White Cardstock
Adhere the piece of Ice Cream Corner Designer Paper to the front of the Petal Pink card.
Pick out the large, fancy top tag die from the Tailor Made Tags Dies that cuts out a tag that is 1-13/16" x 3-7/8". Put it on top of the white rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the machine. Leave the die out.
Put the large, fancy top tag die on top of the small rectangle of Ice Cream Corner Designer Paper on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
As you are ready to stamp using the Sweet Ice Cream 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 "You're So Cool" sentiment from the Sweet Ice Cream Set on Block B. Ink it up with the Blackberry Bliss Ink Pad. Stamp it on the bottom of the white tag in the center.
Adhere the stamped white tag to the top of the designer paper tag at a slight angle so that the holes in the tops of the tags line up.
Cut a 6" piece of the Blackberry Bliss Striped Ribbon.
Fold the ribbon in half. Stick the folded end of the ribbon through the hole in the top of the tags from the back side. Pull it through a bit. Stick the loose ends of the ribbons through the loop and pull it tight. Trim the ends.
Adhere the layered tags with ribbon attached to the front of the card in the center.
Mount the ice cream cone triangle image from the Sweet Ice Cream Set on Block B. Ink it up with the So Saffron Ink Pad. Stamp it on one end of the long horizontal white strip so the bottom point of the triangle is pointing up and slightly to the right.
Mount the waffle cone crosshatching image from the Sweet Ice Cream Set on Block A. Ink it up with the Cinnamon Cider Ink Pad. Stamp it inside the previously stamped cone triangle image.
Unlock the Ice Cream Cone Builder Punch. Hold the punch upside down so you can see the punching area. Slide the stamped ice cream cone image into the punch and get it centered in the ice cream cone punching area. Punch. Leave the punch unlocked. Use Paper Snips to trim off the punched out bit of cardstock on the end of the white strip.
Adhere the ice cream cone punch out to the front of the card so it is centered just above the sentiment on the white tag.
Mount the ice cream scoop image from the Sweet Ice Cream Set on Block C. Ink it up with the Petal Pink Ink Pad. Stamp it on one end of the remaining white horizontal strip so the bumps on the bottom of the ice cream are on the bottom.
Mount the grouping of little dots image from the Sweet Ice Cream Set on Block B. Ink it up with the Blackberry Bliss Ink Pad. Stamp it over the top of the previously stamped ice cream scoop image.
Hold the unlocked Ice Cream Cone Builder Punch upside down so you can see the punching area. Slide the stamped ice cream scoop image into the punch and get it centered in the ice cream scoop punching area. Punch. Use Paper Snips to trim off the punched out bit of cardstock on the end of the white strip.
Adhere the ice cream scoop punch out to the top of the cone punch out.
Lay the card open flat on your work surface. Put little dots of Multipurpose Liquid Glue randomly on the bottoms of the tags. Use the putty tip of the Take Your Pick tool to pick up random sprinkles from the Ice Cream Corner Sprinkles container and adhere them to the glue dots. Allow to dry.