F un birthday card using Stampin' Up! products and the hinge step technique with the Stamparatus.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Pale Papaya Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Basic White Cardstock
- 1" x 5-1/4" of rows of white dots on orange pink background design from You're A Peach 12" x 12" Designer Series Paper
- 2" x 3-1/2" from Pale Papaya Cardstock
- 2" x 3-1/2" from Cinnamon Cider Cardstock
Carefully remove a magnet from the back of the Stamparatus.
Tip: To make it easier to grab the magnets and to help keep them from breaking if they snap together, wrap them in strips of washi tape or masking tape leaving folded over pieces to grab on to.
Place the Stamparatus in front of you with the open sides of the Stamparatus on the left and bottom. Insert one hinged plate into the Stamparatus on the right side so it is in the topmost hinge space. Put the Stamparatus Foam Mat on the base of the Stamparatus. Put a piece of Small Grid Paper on the foam mat on the base of the Stamparatus.
Place the large white rectangle on the base of the Stamparatus so the cardstock is vertical and the top edge is along the top edge of the Stamparatus base and the right edge is along the right edge of the Stamparatus base. Use one magnet along the left side to hold the cardstock in place.
Pick out the "it's your day! enjoy it" sentiment from the Happiest Of Birthdays Stamp Set. Place the stamp upside down on the cardstock on the Stamparatus base so that it is as close as possible to the top and right edges as possible. Close the plate on the Stamparatus and press firmly so the stamp sticks to the plate. Open the plate.
Ink up the stamp on the plate using the Calypso Coral Ink Pad. If you get excess ink on the plate, you can wipe it off with a baby wipe or tissue or the Simply Shammy. Close the plate onto the cardstock on the Stamparatus base and press down firmly. Open the plate.
Tip: Slide a Clear-Mount Stamp Case under the plate before inking up the stamp. This gives you a firm, flat surface to push against making it easier to ink up the stamp.
Tip: If you have a Calypso Coral Stampin' Spot on hand, use it to ink up the stamp instead of a full sized ink pad. It will give you more control and will help keep stray ink from getting on the plate.
Remove the plate from the hinges and then reinsert it in the hinges TWO steps down (the top of the plate should be in the 3rd hinge). Leave the cardstock in place. Re-ink the stamp on the plate using the Calypso Coral Ink Pad. Stamp. Open the plate.
Tip: Slide a Clear-Mount Stamp Case under the plate before inking up the stamp. This gives you a firm, flat surface to push against making it easier to ink up the stamp.
Tip: If you have a Calypso Coral Stampin' Spot on hand, use it to ink up the stamp instead of a full sized ink pad. It will give you more control and will help keep stray ink from getting on the plate.
Remove the plate from the hinges and then reinsert it in the hinges TWO steps down (the top of the plate should be in the 5th hinge). Leave the cardstock in place. Re-ink the stamp on the plate using the Calypso Coral Ink Pad. Stamp. Open the plate.
Tip: Slide a Clear-Mount Stamp Case under the plate before inking up the stamp. This gives you a firm, flat surface to push against making it easier to ink up the stamp.
Tip: If you have a Calypso Coral Stampin' Spot on hand, use it to ink up the stamp instead of a full sized ink pad. It will give you more control and will help keep stray ink from getting on the plate.
Use the Simply Shammy to clean the ink off the stamp, but leave the stamp in place on the Stamparatus plate.
Remove the plate from the hinges and then reinsert it in the hinges so the top of the plate is in the 2nd hinge. Leave the cardstock in place. Ink up the stamp on the plate using the Pale Papaya Ink Pad. Stamp. Open the plate.
Tip: Slide a Clear-Mount Stamp Case under the plate before inking up the stamp. This gives you a firm, flat surface to push against making it easier to ink up the stamp.
Tip: If you have a Pale Papaya Stampin' Spot on hand, use it to ink up the stamp instead of a full sized ink pad. It will give you more control and will help keep stray ink from getting on the plate.
Remove the plate from the hinges and then reinsert it in the hinges TWO steps down (the top of the plate should be in the 4th hinge). Leave the cardstock in place. Re-ink the stamp on the plate using the Pale Papaya Ink Pad. Stamp. Open the plate.
Tip: Slide a Clear-Mount Stamp Case under the plate before inking up the stamp. This gives you a firm, flat surface to push against making it easier to ink up the stamp.
Tip: If you have a Pale Papaya Stampin' Spot on hand, use it to ink up the stamp instead of a full sized ink pad. It will give you more control and will help keep stray ink from getting on the plate.
Remove the stamped white rectangle from the Stamparatus.
Adhere the strip of You're A Peach Designer Paper to the left edge of the stamped white rectangle.
Cut a 3-1/2" piece and a 6" piece of White 3/8" Glittered Organdy Ribbon.
Lay both pieces of ribbon on some Grid Paper to protect your work surface. Use the side of the brush tip of the Light Calypso Coral Stampin' Blends to color on one side of each piece of ribbon turning it a pale orange-pink.
Lay the ribbon across the layered cardstock/designer paper rectangle so it is centered over the right edge of the designer paper. Flip the rectangle over and secure the ends of the ribbon in place with small strips of Tear & Tape Adhesive.
Remove the protective backings from the Tear & Tape and add more adhesive to the back of the white rectangle. Adhere it to the front of the Pale Papaya card.
Slide one end of the ribbon under the ribbon already on the card front near the top. Tie in place with a half knot. Trim the ends.
Unlock the Ice Cream Cone Builder Punch. Hold the punch upside down so you can see the punching area. Slide the Cinnamon Cider strip into the punch and get it centered in the ice cream cone punching area. Punch. Leave the punch unlocked.
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 waffle cone crosshatching image from the Sweet Ice Cream Set on Block A. Ink it up with the Cinnamon Cider Ink Pad. Stamp it in the center of the punched out ice cream cone.
Adhere the stamped, punched out ice cream cone to the front of the card at a slight angle so the bottom tip of the cone is at the top of the "j" in the word "enjoy" at the bottom of the card front.
Mount the ice cream scoop image from the Sweet Ice Cream Set on Block B. Ink it up with the Calypso Coral Ink Pad. Stamp it on the right end of the horizontal Pale Papaya strip so the bumps on the bottom of the ice cream are on the bottom.
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 Stampin' Dimensionals to adhere the ice cream scoop punch out to the top of the ice cream cone punch out on the front of the card.
Use the brush tip of the Dark Calypso Coral Stampin' Blends to color a clear raindrop shaped epoxy shape on a sheet of Silver & Clear Epoxy Essentials.
Use the mini spatula on the Take Your Pick to carefully peel up the colored raindrop shaped epoxy shape from the sheet making sure that you get the adhesive backing as well. Adhere it to the front of the card just below the right side of the bottom of the ice cream scoop image.