F un shaker card using Stampin' Up! products.
Project Recipe
Cut cardstock, designer paper, and Window Sheets pieces to the following sizes using a Paper Trimmer:
- card from Bermuda Bay Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Soft Sea Foam Cardstock
- 3-7/8" x 5-1/8" of blobs of watercolored greens and blues on white background design from Ice Cream Corner Designer Series Paper
- 1-1/2" x 6" from Whisper White or Basic White Cardstock
- 1-1/2" x 3-1/2" from Whisper White or Basic White Cardstock
- 2-1/4" x 3-1/2" from Window Sheets
Pick out the stitched, scalloped rectangle die from the Stitched So Sweetly Dies that cuts out a scalloped rectangle that is 1-5/8" x 2-3/4". Put it on top of the Ice Cream Corner Designer Paper rectangle on a platform on your Stampin' Cut & Emboss Machine so it is about 5/8" from the right edge and about 3/8" from the bottom. Run through the tool. You are using the large rectangle of designer paper with a scalloped rectangle cut out of it for this project. Keep the small, stitched, scalloped rectangle cut out for use on another project.
As you are ready to stamp using the Sweet Ice Cream Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp.
WITHOUT ADHERING, lay the rectangle of designer paper with the scalloped rectangle cut out of the lower right corner on top of the Soft Sea Foam rectangle. Mount the "treat yourself" sentiment from the Sweet Ice Cream Set on Block B. Ink it up with the Bermuda Bay Ink Pad. Stamp it onto the Soft Sea Foam layer in the center of the scalloped rectangle cut out in the designer paper.
Adhere the stamped Soft Sea Foam rectangle to the front of the Bermuda Bay card.
Flip the designer paper over to the reverse side (the cut out will now be on the left side). Put Stampin' Seal around the edges of the scalloped rectangle cut out as close as you can get. Adhere the rectangle of Window Sheets to the back of the designer paper so it covers the scalloped rectangle cut out.
Put strips of the Foam Adhesive Strips on the back of the designer paper around the edge of the scalloped rectangle cut out as close as possible to the edges. Make sure there are no gaps between the pieces of Foam Adhesive Strips.
Put Stampin' Dimensionals randomly all over the back of the rest of the designer paper piece. Peel the protective backings off the Dimensionals and put more Dimensionals directly on top of the first ones so you have double thick stacks of Dimensionals all over the back of the designer paper piece.
Open the card and lay it flat on your work surface. Put a large pinch of Ice Cream Corner Sprinkles on the Soft Sea Foam layer right over the stamped sentiment.
Peel the protective backings off the top Stampin' Dimensionals and the Foam Adhesive Stripes pieces. Adhere the designer paper piece with the Window Sheet over the scalloped rectangle cut out to the front of the card.
Mount the ice cream scoop image from the Sweet Ice Cream Set on Block B. Ink it up with the Soft Sea Foam Ink Pad. Stamp it twice on the long white horizontal strip so the bumps on the bottom of the ice cream are on the bottom. Leave a little space between the images so you can punch them out. Clean the stamp using the Stampin' Mist and Stampin' Scrub and/or Simply Shammy, but leave it on the block.
Ink the ice cream scoop image on Block B with the Cinnamon Cider Ink Pad. Stamp it once on the other end of the long white horizontal strip so the bumps on the bottom of the ice cream are facing the opposite way of the first two stamped ice cream scoop images. Leave a little space between the images so you can punch them out.
Mount the grouping of little dots image from the Sweet Ice Cream Set on Block B. Ink it up with the Early Espresso Ink Pad. Stamp it over the top of the previously stamped ice cream scoop images remembering to re-ink the stamp each time.
Unlock the Ice Cream Cone Builder Punch. Hold the punch upside down so you can see the punching area. Slide one of the stamped ice cream scoop images into the punch and get it centered in the ice cream scoop punching area. Punch. Repeat with the other two ice cream scoop images, trimming the cardstock as needed. Leave the punch unlocked.
Mount the ice cream cone triangle image from the Sweet Ice Cream Set on Block B. Ink it up with the Cinnamon Cider Ink Pad. Stamp it on the right side of the remaining horizontal white strip so the bottom point of the triangle is pointing up and slightly to the right.
Mount the waffle cone crosshatching image from the Sweet Ice Cream Set on Block A. Ink it up with the Early Espresso Ink Pad. Stamp it inside the previously stamped cone triangle image.
Hold the unlocked Ice Cream Cone Builder Punch upside down so you can see the punching area. Slide the stamped cone triangle image into the punch and get it centered in the cone triangle punching area. Punch. Save the rest of the white cardstock strip for a later step.
Adhere the ice cream cone punch out to the front of the card at a slight angle so it covers the left edge of the scalloped rectangle cut out.
Adhere the three ice cream scoop punch outs to the top of the cone so the alternate colors and overlap each other.
Mount the little melting ice cream drop image from the Sweet Ice Cream Set on Block A. Ink it up with the Soft Sea Foam Ink Pad. Stamp it on the remaining bit of white cardstock strip.
Use Paper Snips to cut out the melting ice cream drop by hand. Leave a small amount of white around the edge of the image so it matches the other images.
Use the Fine-Tip Glue Pen or Multipurpose Liquid Glue to adhere the melting ice cream drop to the front of the card so it appears to be dripping from the lower left side of the bottom light green ice cream scoop.
Cut a 3-1/2" piece of both the Old Olive 1/4" Ribbon from the Ornate Garden Ribbon Combo Pack and the Coastal Cabana 1/4" Ribbon from the Playing With Patterns Ribbon Combo Pack.
Lay the two pieces of ribbon on top of each other. Tie a half knot in the center of the layered ribbons. Trim the ends.
Use a Mini Glue Dot to adhere the ribbons knot to the front of the card at the base of the ice cream cone punch out where it meets the lower left corner of the scalloped rectangle cut out.