P retty congratulations card using Stampin' Up! products.
Project Recipe
Cut cardstock, designer paper, and foil sheets pieces to the following sizes using a Paper Trimmer:
- card from Pecan Pie Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 3" x 5-1/2" from Old Olive Cardstock
- 2-3/4" x 5-1/2" of Pecan Pie grid paper design from Nature's Sweetness 12" x 12" Specialty Designer Series Paper
- 2-1/2" x 4-1/2" from Basic White Cardstock
- 3/4" x 3-1/2" from Old Olive Cardstock
- 1/2" x 3" from Gold 12" x 12" Foil Sheets
Fold the Pecan Pie card in half and place it on top of some Grid Paper on your work surface.
Mount the "field, lawn, and garden" label image from the Lovely & Sweet Set on Block H. Ink it up with the Pecan Pie Ink Pad. Stamp it randomly all over the front of the card. Remember to re-ink the stamp each time. Let some of the images go off the edges of the card front. Change the orientation of the stamp a bit each time.
Adhere the piece of Nature's Sweetness Specialty Designer Paper to the center of the large Old Olive rectangle. The top and bottom edges will be even and there should be about 1/8" of green showing on the left and right edges.
Adhere the matted designer paper rectangle to the front of the stamped Pecan Pie card so it is about 1/4" from the left edge and the top and bottom edges are even.
Unlock the Happy Labels Pick A Punch. Slide one short edge of the thin Old Olive strip into the right side of the punch (the side of the punch with the smaller scallops) as far as it will go and get it centered. Punch. Leave the punch unlocked.
Slide one short edge of the thin gold foil strip into the right side of the unlocked Happy Labels Pick A Punch (the side of the punch with the smaller scallops) as far as it will go and get it centered. Punch.
Mount the "congratulations" or "so sorry" sentiment from the Lovely & Sweet Set on Block H. Ink it up with the Pecan Pie Ink Pad. Stamp it in the center of the punched green strip so it is closer to the punched edge with the punched edge on the left side.
Adhere the punched gold foil strip to the back of the punched and stamped Old Olive sentiment strip so about 1/4" of gold shows on the left punched edge.
Adhere the layered, punched, and stamped sentiment strip to the front of the card so it is about 3/4" from the bottom edge of the card and the left edge of the gold strip is about 1" from the left side of the card. Use Paper Snips Scissors to cut off excess Old Olive cardstock along the right edge as needed.
Rub the Embossing Buddy included in the Embossing Additions Tool Kit over the white rectangle.
Mount the almond tree branch image from the Lovely & Sweet Set on Block E. Ink it up with the VersaMark Ink Pad. Stamp it in the center of the white rectangle.
Lay the VersaMark stamped rectangle in the center of the Powder Pal included in the Embossing Additions Tool Kit. Sprinkle on some gold powder from the Metallics Stampin' Emboss Powders so it covers the entire image. Tap off excess powder. Return the excess powder to the container to use again later.
Heat the powder with the Heat Tool on the highest setting until it is completely melted (shiny and smooth).
Tip: Use the Crafting Tweezers included in the Embossing Additions Tool Kit to hold the cardstock while you are heating it so you don't burn your fingers.
Pick out the matching almond tree branch die from the Lovely & Sweet Dies. Put it on top of the stamped and heat embossed image on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine. KEEP ALL THE PIECES!
Place the stamped and heat embossed almond tree branch cut out 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 leaves.
Use the Medium Natural Tones (SU500 and SU600) Stampin' Blends to color in the almond seed pods.
Use the Wink Of Stella Clear Glitter Brush to paint some shimmer inside the flowers on the almond tree branch cut out.
Adhere the colored and shimmered almond tree branch cut out to the front of the card as shown so it overlaps the matted designer paper layer and the top of the sentiment strip with the stem at the bottom tucked under the top of the sentiment strip.
Pick out 2 of the sets of two small flowers dies from the Lovely & Sweet Dies. Put them on top of the remaining white rectangle on a platform on your Stampin' Cut & Emboss Machine. Make sure the dies do NOT overlap. Run through the machine. Use the paper-piercing tool on the Take Your Pick to remove the pieces as needed.
Put three of the small flower cut outs on some Grid Paper on your work surface. Use the Wink Of Stella Clear Glitter Brush to paint some shimmer all over the three small flower cut outs.
Use Multipurpose Liquid Glue or Fine-Tip Glue Pen to adhere the shimmery three small flower cut outs to the front of the card as shown.
Use the mini spatula on the Take Your Pick to carefully peel up 1 small and 2 large cork rounds from the sheet of Adhesive-Backed Cork Rounds making sure that you get the adhesive backings as well. Adhere them to the front of the card as shown.