To make the base cut a piece of A4 cardstock to 28cm x 10.5cm. Score the long length at 7cm and 14cm and into the z-shape. I then covered the small front section with some of the Hand Penned Designer paper measuring 6.5cm x 10cm and covered the inside/back section with a piece measuring 13.5cm x 10cm.
I then cut the second largest frame from the Scalloped Contours dies in Mint Macaron and two rectangles from the fourth largest Stitched Rectangle die (the one measuring 10.5cm x 7cm. The white rectangles fit perfectly inside the stitched dots on the Mint Macaron rectangle.
On seperate cardstock I stamped the largest flower outline from the Hand-Penned Petals stamp set and filled in with Mint Macaron leaves and Highland Heather flowers.
I stamped Thank You on one White rectangle before adhering to the Mint Macaron Scalloped rectangle, which I then adhered to the small front panel of the card, remember to only put adhesive on half of the rectangle otherwise it will stick to the back and not open. I then adhered the other white rectangle to the back of the card, lining it up behind the Mint Macaron rectangle.
I die cut my flowers and added them to the front of the card and then finished off with three Mint Macaron gems from the Genial Gems pack.
I love this bundle and hope it carries over into the 2022-2023 Annual Catalogue.
The Birthday Jubilee bundle from the Jan/June Mini Catalogue is probably the thing I wish was carrying over the most. I love the intricate dies in this bundle and the whimisical feel of the stamp and have not finishing playing with them both yet, so this ones definatley a keeper for me.
For this project I made a gatefold card by cutting a piece of card to 28 cm x 10.5cm. Taking the long side of the card score at 7cm and 21cm and then fold these two sections inwards to create your gates. I then cut two panels of Soft Sea Foam measuring 6.5cm x 10cm and adhered then to each gate on the front of my card.
Next I cut the intricate floral dies from the Jubilee Beauty dies out of Highland Heather with some adhesieve sheet to help it stick to my card front ( these are back in the new catalogue, yay!!).
I then cut the largest oval from the Stitched Shapes Dies out of Whisper White and the largest scalloped die from the Layering Ovals Dies out of Highland Heather, these are currently sold out but will be back in the new catalogue. I stamped my greeting in Highland Heather before sticking the two ovals together. I put liquid glue on one half on my oval and adhered it to the left side of the card front, leaving the other side glue free so you can open the card.
The final step was to add the floral elements. These were stamped in Tuxedo Memento ink and coloured with Soft Sea Foam, Highland Heather and Purple Posy Stampin’ Blends. I adhered one to each side of my card. The floral elemnt on the right side of the card is only attached with two Stampin’ Dimensionals at the top and bottom so you can tuck the oval underneath to close the card if you wish.
For a little finishing touch I added some Purple Posy Faceted Gems to the centres of the flowers, alternatively you could use the Pearl or Rhinestone Basic Jewels and colour them with Stampin’ Blends.
Today’s its my final project working with The Little Things stamp set for the Pootler’s Design Team. I’d just like to take this opportunity to thank the awesome Sam Hammond at http://www.pootles.co.uk for organising the design team and giving some of us the chance to be featured on her blog. I’ve had a great time working with this stamp set and can see those little gingerbread men featuring heavily on my Christmas cards this year.
Talking of the cute little gingerbread man he’s making one final appearance this week along with his big brother from Cookie Cutter Christmas.
The card base was made from a piece of Cherry Cobbler 12″ x 12″ card measuring 6″ by 12″ and is scored at 4″, 8″ and 10″. Fold the card to make two mountains. Take two pieces of Whisper White cardstock one measuring 3 7/8″ by 5 7/8″ and one 1 7/8″ by 5 7/8″ and randomly stamp the tiny gingerbread man and the star from The Little Things all over.
Next stamp two gingerbread men from Cookie Cutter Christmas in Crumb Cake and punch out with the Cookie Cutter Builder punch. Also punch two bows in Cherry Cobbler. Adhere the bows to the gingerbread men and cover the buttons with the smallest gold enamel dots from the Metallic Enamel Shapes.
For the greeting stamp the Made Extra Special stamp from The Little Things and cut out with the second largest oval from the Layering Ovals Framelits. Cut a corresponding scalloped oval out of Cherry Cobbler.
To finish the card fold both sections flat the run Fast Fuse adhesive along the top of the Scalloped Oval, stick into the centre of the card overlapping the front panel with the in-glued half of the oval. Add the two gingerbread men to each side of the oval on the bottom section with glue just on the bodies. Finish the card with a Gold Enamel star in the centre of the greeting.
Hope you enjoyed my last project featuring The Little Things, next week a different team will take over with a new stamp set so go check them out at http://www.pootles.co.uk
For today’s post I loved making these Coffee Cup Gift Card Holders so much that I’ve made two versions, a winter themed one and a Christmas one. I can’t decide which is my favourite.
For the gift card base take a piece of cardstock measuring 10.5cm x 28cm and score at 7cm and 14cm on the long side. Turn the cardstock round 90 degrees and make a score mark at 5cm. Cut the cardstock from the 5cm mark to the top of the 7cm scoreline, as shown in the picture below. Fold the gift card holder in half at 14cm and then fold inwards at 7cm, that completes the card base.
To make the front half section of the card cut a piece of Soft Sky to 6.5cm x 10cm and a piece of the Coffee Break DSP to 6cm x 9.5cm, layer them together and stick to the front of the card using Fast Fuse Adhesive.
For the coffee cups I used images from the Coffee Café and Merry Café stamps sets and stamped the in Early Expresso ink and then cut out with the Bigshot using the Coffee Cup Framelits. Assemble the cups as shown and fix to the front of the card. When sticking the first coffee cup down be care to only use adhesive on one side so the overlapping part is not sticky.
To make the inside of the card take a piece of Whisper White cardstock measuring 13cm x 9.5cm and stamp the greeting and snowflakes with Early Expresso. Matt the white stamped cardstock onto a layer of Soft Sky cardstock measuring 13.5cm x 10cm and adhere to the inside of the card using Fast Fuse.
To make the gift card holder part run fast fuse along the bottom of the inside flap and up to the 5cm, once stuck down this with create a triangular shaped pocket to insert your gift card.
To make the Christmas version use a Garden Green base and Cherry Cobbler instead of Soft Sky and replace the Coffee Break DSP with the Be Merry DSP. Use a combination of Basic Black Archival and Cherry Cobbler ink for the stamping.
So there are my two projects for today, which do you prefer? I love them both but think the Crumb Cake/ Soft Sky just has the edge.
For today’s card I decided to make a more complicated card than usual and try a Centre-Step card. I intend to do a full tutorial post on this soon but there are plenty of tutorials around Pinterest. Tranquil Tulips is one of the new hostess sets and I think it will be my favourite for this year as you all know I love my florals and Tulips are one of my favourite flowers. I wanted to make a bright and cheery card as the weather has been so miserable lately and all the rain we’ve had has given my flowers a bit of a battering. So I chose a colour scheme of Tempting Turquoise, Real Read and Lemon Lime Twist.
I think the water coloured effect of the Fresh Florals DSP compliments the Tranquil Tulip stamps perfectly. I think my favourite part of this card is the greeting from Dragonfly Dreams its fits the bottom panel perfectly.
Above is a side view so you can see the dimension of this card.