Q uick and easy birthday card using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper 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"
- 4" x 5-1/4" from Basic White Cardstock
- 3-3/4" x 5" of gold grid on white background design from Nature's Sweetness 12" x 12" Specialty Designer Series Paper
- large gold on white almond branch design from Nature's Sweetness 12" x 12" Specialty Designer Series Paper, cut out with Paper Snips Scissors and Lovely & Sweet Dies
- 3/4" x 3-7/8" from Basic White Cardstock
Rub a Small Blending Brush across the open Pecan Pie Ink Pad to get it inky. Rub the inky Blending Brush around on the edges of the grid paper Nature's Sweetness Designer Paper rectangle. Get more ink on the Blending Brush as needed.
Tip: I just clean my Blending Brushes when I'm done using them by running them under water until no more color is coming off. Then, I let them air dry. They may be stained, but they are clean enough to use with any color of ink in the future.
Adhere the blended grid paper designer paper rectangle to the center of the large white rectangle and then to the front of the Pecan Pie card.
If you haven't already done so, use Paper Snips Scissors to roughly cut out a large almond branch gold on white image from a sheet of Nature's Sweetness 12" x 12" Specialty Designer Series Paper.
Pick out the matching almond branch die from the Lovely & Sweet Dies. Put it on top of the designer paper image on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine.
Adhere the designer paper almond branch cut out to the front of the card as shown.
Unlock the Happy Labels Pick A Punch. Slide one short edge of the thin white 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. Repeat on the other side.
Mount the "today is all about you Happy Birthday" sentiment from the Notes Of Nature Set on Block H. Ink it up with the Pecan Pie Ink Pad. Stamp it on the punched white strip so it is about 1/4" from the right side.
Cut a 4" piece of the Gold 1/8" Faux Leather Trim.
Wrap the faux leather trim around the left end of the sentiment strip so it is centered between the sentiment and the left end of the cardstock. Tie in place with a knot. Trim the ends.
Use Stampin' Dimensionals to adhere the sentiment strip with faux leather trim attached to the front of the card as shown so it is centered side to side and is about 3/4" from the top and covers the top of the stem of the almond branch cut out.
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.