Hello and welcome back to my blog. I created todays card to join in the 'Stampin' Through The Catalog' Challenge for March 23rd using the Sweet Ice Cream stamp set. I used the stamp set mainly for the inside of the card, but also used products from the Ice Cream Corner Suite Collection including the coordinating punch and Designer Series Papers. The Ice Cream Corner Suite is on page 49 of the January-June 2021 Mini Catalogue.
I don't often create fun folds, but the beautiful Designer Series Papers suited this card perfectly and who doesn't love ice cream?
Instructions:
- Use a Purple Posy card base, A4 card, cut in half lengthwise. Cut 2" (5cm) off the end of this card, leaving a long piece of 9 3/4" (24.7cm). Score the long piece of card at 2" (5 cm) and 7 3/4" (19.7cm). Fold both pieces inwards.
- Cut pieces of Highland Heather and the Ice Cream Corner DSP to mat onto the folded sections. Attach these pieces with Multipurpose Liquid Glue.
- Use the piece that was cut off the original Purple Posy card as the "bridge" between the two folds. Mat this piece of Purple Posy card with a smaller piece of Highland Heather and the Ice Cream DSP. Attach to the card base onto the top folded piece using Liquid Glue.
- Punch the ice cream cone and scoops from various piece of the Ice Cream Corner DSP and layer onto the bridge piece with Liquid Glue and Stampin' Dimensionals.
- Use a piece of Basic White card and stamp the sentiment from the Sweet Ice Cream stamp set using Highland Heather Ink. Also use the sprinkles stamps in the set to decorate this cardstock using Pool Party, Soft Sea foam, Petal Pink, So Saffron and Flirty Flamingo inks (second generation stamping with this colour only).
- Attach the stamped Basic White card to the card base using Liquid Glue.
- Attach Ice Cream Corner Sprinkles to the card and onto the ice cream scoops using Fine Tip Glue.
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