S weet Ice Cream Birthday cards made with Stampin' Up supplies.
Project Recipe
To make the easel card, cut Pale Papaya Cardstock (CS) at 4-1/4" x 5-1/2" to form card base.
Cut Fresh Freesia CS 4" x 10-1/2" and score at 2-1/8" and 5-1/4". Adhere largest section of Fresh Freesia to center of card base. See picture.
Stamp "Happy Birthday" from the Art Gallery stamp set with Versamark on Pale Papaya CS. Sprinkle with White Emboss Powder and heat with Heat Tool. Run through Stampin' Cut & Emboss Machine (SCEM) with the die cut from the Art Gallery Bundle. Pop up on Mini Stampin' Dimensionals and adhere to the card base near the bottom. The easel part of the card will rest against this tag. See picture.
Cut 3-1/2" x 3-3/4" Basic White CS and adhere to the inside of the card for a place to write a note.
Run Basic White CS through SCEM with the largest Scalloped Contours die. Use Blending Brush and Soft Sea Foam ink to tint the CS. Adhere bottom portion of the Soft Sea Foam piece to the 2-1/8" of Fresh Freesia when it's "tented up." See picture.
Stamp popsicles with Polished Pink, Pale Papaya and Cinnamon Cider ink. Fussy cut with Paper Snips. Stamp ice cream with Fresh Freesia and Cinnamon Cider ink. Punch out with the Ice Cream Builder Punch. Pop up all the treats with Stampin' Dimensionals and adhere to Soft Sea Foam layer.
Sprinkle with Polished Pink 2021-23 In Color Jewels.
Decorate inside of card and envelope as desired.
Mail to someone sweet for their birthday. Email me at Beth@StampingMom.com with questions. Have a blessed day!