F un card using Stampin' Up! products including the new Reversibles Stamps.
Project Recipe
Cut cardstock pieces to the following sizes using a cutting and scoring tool:
- card from Highland Heather Cardstock at 4-1/4" x 11" and scored at 5-1/2"
- 2-1/2" x 4-1/4" from Purple Posy Cardstock
- 2-1/2" square from Highland Heather Cardstock
- 1" x 1-1/2" from Highland Heather Cardstock
- 1-1/2" x 2" from Gorgeous Grape Cardstock
Insert the front flap of the Highland Heather card into the Stylish Scroll Embossing Folder so the bottom of the card front is just above the fold at the bottom of the folder and the back card flap is hanging loose. Run the folder with the cardstock inside through your die cutting and embossing tool.
Place the Handwritten background stamp on Grid Paper on your work surface so the rubber is facing up. Make sure the top of the stamp is at the top of your work area or your words will be stamped upside down. Ink the stamp up with the Highland Heather Ink Pad by rubbing the pad across the stamp. Leave the inked up stamp laying on your work surface inky rubber side up. Place the Purple Posy rectangle on the top of the inky stamp. Fold the Grid Paper over the stamp and rub firmly. Unfold the Grid Paper and carefully remove the cardstock from the background stamp.
Adhere the stamped Purple Posy rectangle to the dry embossed front of the Highland Heather card so it is about 1/2" from the top and right sides of the card.
As you are ready to stamp using the Cup Of Christmas Photopolymer 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 dotted cup image from the Cup Of Christmas Set on Block D so the handle is on the left side of the block. Ink up the stamp with the Gorgeous Grape Ink Pad. Stamp in the center of the large Highland Heather square. The handle should now be on the right.
Pick out the open cup die with the handle on the right side from the Cup Of Cheer Dies. Put it on top of the stamped cup image on a platform on your cutting and embossing tool so the image is centered. Run through the tool.
Use Stampin' Dimensionals on the back of the body of the cup and Mini Stampin' Dimensionals on the back of the handle of the cup to adhere the cup to the card front so it is centered over the left edge of the Purple Posy rectangle about 1/4" from the bottom of the Purple Posy layer.
Mount the "enjoy" or "yum" sentiment from the Cup Of Christmas Set on Block A. Ink it up with the Gorgeous Grape Ink Pad. Stamp it in the center of the small Highland Heather rectangle.
Pick out the open, small, tag die from the Cup Of Cheer Dies. Put it on top of the stamped sentiment on a platform on your cutting and embossing tool so the sentiment is centered and the top of the tag in on the left side. Run through the tool.
Use a Stampin' Dimensional to adhere the tag to the card front so it appears to be hanging from the bottom of the cup handle at a slight angle.
Pick out the large, 3-curl swirl die from the Christmas Cardinal Dies. Put the die on top of the Gorgeous Grape rectangle on a platform on your cutting and embossing tool. Run through the tool. Use the Take Your Pick Die Brush Tip and/or paper-piercing tool on the Take Your Pick to remove the pieces.
Use the Fine-Tip Glue Pen or Multipurpose Adhesive Glue to adhere the swirl cut out to the card front so it appears to be coming out of the top of the cup and overlaps the left edge of the Purple Posy rectangle.
Cut a 3-1/2" piece of Purple 3/8" Tricolor Ribbon.
Tie a half knot in the center. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the card front at a slight angle across the top of the tag.
Use the mini spatula on the Take Your Pick tool to pick up a Gorgeous Grape Glitter Enamel Dot being sure to get the adhesive as well. Adhere it to the front of the card in the upper right corner of the Purple Posy rectangle.