Project Recipe
Fold 5-1/2" x 8-1/2" Purple Posy Cardstock in half for card base.
2. Cut out 4 of the ice cream scoops from Basic White cardstock with Ice Cream Cone Builder Punch and adhere across the 5-1/2" x 2-1/2" DSP with liquid glue to create the scallop border. Adhere layer to card front with Stampin' Seal.
3. Wrap approx. 20" of ribbon around the card front and tie in a bow.
4. Stamp sentiment on 2-1/2" x 2-1/2" Basic White cardstock with Bermuda Bay Ink. Stamp the cone off once in Cinnamon Cider Ink and then stamp the marks over the cone in Cinnamon Cider ink.
5. Die-cut 3" x 3" scallop Purple Posy Cardstock with the scalloped square from the Layering Squares Dies. Adhere stamped white layer to die-cut layer with Stampin' Seal. Adhere to card front with dimensionals.
5. On a scrap piece of Whisper White cardstock, stamp the ice cream scoop off in Blackberry Bliss and then stamp the
sprinkles over the top with Blackberry Bliss ink. Cut out with the Ice Cream Cone Builder Punch. Adhere to the card front with dimensionals.
6. Using the Take Your Pick tool, apply Opal Rounds