S picy card made with Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Old Olive Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Cherry Cobbler Cardstock
- 2" x 4" of red plaid design from Day At The Farm 12" x 12" Designer Series Paper
- 3-1/4" x 4-1/4" from Old Olive Cardstock
- 1" x 3" from Basic White Cardstock
- scrap of Basic White Cardstock
Insert the large Cherry Cobbler rectangle into the Painted Texture 3D Embossing Folder. Place the folder with the cardstock inside on the platform on your Stampin' Cut & Emboss Machine and run through the machine.
Adhere the piece of Day At The Farm Designer Paper across the center of the dry embossed Cherry Cobbler rectangle.
Adhere the dry embossed Cherry Cobbler rectangle with designer paper attached to the front of the Old Olive card.
Pick out the bumpy ended label die that cuts out a label that is 3" x 3-7/8" from the Seasonal Labels Dies. Put it on the large Old Olive rectangle on a platform on your Stampin' Cut & Emboss Machine. Run through the machine.
As you are ready to stamp using the Taco Fiesta Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp. Put a piece of Grid Paper on top of the Mat to protect it from ink.
Mount the large jalapeno pepper image from the Taco Fiesta Set on Block B. Ink it up with the Tuxedo Black Memento Ink Pad. Stamp it all over the Old Olive label cut out. Remember to re-ink the stamp each time. Change the orientation of the stamp each time. Let some of the images go off the edges. Leave the stamp on the block.
Adhere the pepper stamped Old Olive label cut out to the front of the card so it is centered.
Mount the skinny sentiment of your choice from the Taco Fiesta Set on Block G. Ink it up with the Cherry Cobbler Ink Pad. Stamp it in the center of the narrow white strip of cardstock.
Pick out the bumpy ended label die that cuts out a label that is 1/2" x 2-1/4" from the Seasonal Labels Dies. Put it on the stamped sentiment rectangle on a platform on your Stampin' Cut & Emboss Machine so it is centered over the sentiment. Run through the machine.
Use Mini Stampin' Dimensionals to adhere the sentiment label cut out to the front of the card so it is centered side to side and about 1" from the bottom of the Old Olive pepper label cut out.
Re-ink the large jalapeno pepper image on Block B with the Tuxedo Black Memento Ink Pad. Stamp it on the scrap of white cardstock.
Place the stamped jalapeno pepper scrap on some Grid Paper to protect your work surface. You need to make sure that you protect your work surface with paper as the Stampin' Blends Markers do bleed through.
Use the Light and Dark Old Olive Stampin' Blends to color in the stem of the pepper.
Use the Light and Dark Cherry Cobbler Stampin' Blends and Dark Cajun Craze Stampin' Blends to color in the rest of the pepper.
Cut out the colored pepper by hand using Paper Snips Scissors.
Use a couple of Mini Stampin' Dimensionals to adhere the pepper cut out to the front of the card so it overlaps the left edge of the sentiment label cut out as shown.
Cut a 3-1/2" piece of the Black & White 1/4" Gingham Ribbon.
Lay the ribbon on some Grid Paper to protect your work surface.
Use the brush tip of the Dark Cherry Cobbler Stampin' Blends to color the ribbon on both sides. Allow to dry for a minute or two.
Tie a half knot in the center of the colored ribbon. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the front of the card just below the sentiment label cut out at the end of the pepper cut out.