My daughter turned 4 today and asked for a pink cake with pink frosting so I made her this pretty pink card to match.

Card base is Melon Mambo textured card stock, layered with textured Pink Pirouette. The stamp is called Birthday Bliss and I used Melon Mambo and Pink Pirouette ink to stamp on whisper white, punched out with a 7/8″ square punch. Those squares were layered onto textured Early Espresso with stampin dimensionals. In between, I twisted 1/8″ Pretty in Pink Taffeta Ribbon and attached it to the back with sticky tape.

Along the bottom of the early espresso layer, I added pink pirouette and melon mambo circles made with the 1/2″ Circle Punch, adhered with mini glue dots.

The sentiment was stamped with early espresso ink on whisper white card stock, then cut out. I also stamped the center portion with melon mambo ink, cut out the rectangle, and attached it to the oval piece with stampin dimensionals.

A tiny pink bow using the 1/8″ Pretty in Pink Taffeta Ribbon finishes off the card.

I made this for a friend who was attending a wedding last week. The card is a 6″ square, made from a 12″x6″ sheet of textured basic gray card stock, folded in half.

Across the front, I layered 2 strips of poppy parade DSP from the In Color Prints Pack (Hostess Level 1) on Whisper White and overlapped them.

The stamped image is from a retired set called Year After Year. I stamped it on Whisper White card stock using Basic Gray ink and shaded it just a bit with gray Copic Markers. Then, I used the 2 Way Glue Pen and Dazzling Diamonds Glitter to add sparkle to the cake.

I layered that onto squares of Poppy Parade and Basic Gray card stock, paper piercing the corners.

The glitter letters & numbers are Making Memories glitter alphabet stickers.

Across the front and back, I tied White 3/8″ Taffeta Ribbon into a bow to close the card.

Inside, I forgot to take a picture, but I used a sheet of Poppy Parade DSP (same as on the front) layered with Whisper White and stamped a sentiment.

I found the recipe for this cupcake and knew I had to try it–Samoas Girl Scout Cookies are my favorite. The brown sugar cupcake recipe is excellent, as is the caramel filling (I made my own salted caramel sauce) and chocolate ganache. The coconut topping got a little too firm (I think I added too much toasted coconut–next time I’ll try a little less to keep it more runny).

I decorated some of the cupcakes with piped ganache (while it was still a little warm and liquid). The others were topped with a red fondant flower.

Notice the flour and sugar canisters in the background. I bought them from Williams Sonoma (wide mouth glass canisters) and added Stampin’ UP! Decor Elements to the front (retired Hostess set of 4–flour, sugar, coffee, and tea).

As you can see from the picture above, I formed the coconut topping into a patty and topped the cupcake. Below, I made the patty a little bigger, which was overkill in my opinion–and I really love coconut! If the topping was runnier, it would have definitely been easier to eat.

This was a test run. Now I know what I’d like to change next time I make them. My daughter’s 4th birthday party is a luau theme and this is one of the cupcakes I planned on making.

Yes, that’s right, I said ONE Of the cupcakes. Coconut is one of those ingredients people either love or hate. I’ll have a safe choice too–it will definitely involve chocolate!

I was in the mood to play with my Copic Markers so I stamped this dahlia from Fall Flair (retired Hostess set) multiple times onto Whisper White card stock. After coloring the flowers with my Copics, I sponged Baja Breeze ink around the edges with a sponge dauber. Next, I layered the white onto a 4 1/4″ square of Apricot Appeal card stock.

The base of the card is Baja Breeze, with a strip of Poppy Parade DSP from the Prints Pack (hostess level 1) across the front. I like this striped paper, and in this instance, it reminds me of the wide striped grosgrain ribbon in the new catalog.

For the sentiment, I stamped the “so glad we’re friends” stamp from Best Yet (retired Hostess set) onto whisper white and punched it out with the 1 3/4″ Circle Punch. The edges were also sponged with Baja Breeze ink and a sponge dauber, then adhered to the card with stampin dimensionals.

]]> http://creativecucina.com/?feed=rss2&p=2365 0 http://creativecucina.com/?p=2349 http://creativecucina.com/?p=2349#comments Wed, 25 Aug 2010 02:47:03 +0000 lisamekeel http://creativecucina.com/?p=2349

Whoa, I love the way this card turned out. It was very hard to part with it, but I guess I can always make another one! I love the Elegant Soiree DSP so very much–this pattern especially.

This is another Gate Fold card (see this post for measurements) using the Word Play stamp set. I especially love the “happy I do day” sentiment, which I colored with Baja Breeze and Basic Black marker. That was stamped on Very Vanilla card stock and I added a Basic Rhinestone accent to the diamond ring. The very vanilla was paper pierced before being layered with Basic Gray and Baja Breeze card stock.

The card base is Baja Breeze, and the front panels are layered with Basic Gray and Elegant Soiree DSP.  After adhering paper to the front panels, I attached the stamped portion to the left panel using a small amount of Sticky Strip. On the other side, I used a small magnetic closure.

Inside, I layered Very Vanilla on Basic Gray card stock and adhered it to the base. The sentiment is from Goody Goody Gumdrops. Across the bottom, I used some scraps to make a pocket. I put mini glue dots along the bottom and sides, keeping the top open for a gift card, money, etc.

Normally, I’m not one for clean and simple. I like a lot of fluff on my cards Furthermore, I’m late to the Inspired by Nature party because while I’ve had this set for a while, I’ve never used it. We planted some pink coneflowers in our garden over the summer, so I decided now would be a good time to put some ink to that stamp.

I used Gina K Luxury Base Weight White card stock. It’s great for a one layer card because it’s super thick and sturdy. I inked the stamp using my Stampin Up Markers–the stems with Pear Pizzaz, the flowers with Blushing Bride and a little bit of Melon Mambo, plus Soft Suede for the flowers’ centers.

The sentiment is actually 2 separate stamps from Thank You Kindly. I stamped “thanks” with Blushing Bride ink and the other with Soft Suede ink.

I wish there was more to say, but that’s it! The thing that took the longest was coloring on the stamp with the markers. The rest of the card was done in just a few minutes .

Gatefold cards are easy to make, and you can find many tutorials online. Below, I’ve provided measurements for this card, but you can alter them to make any size card you like. I was inspired by the recent Stampin Success issue I received, more specifically, the sunflower.

Sunflower Instructions:

1. Run So Saffron card stock through the Big Shot with the Scallop Circle Bigz Die.
2. Then, cut between each scallop to make the flower petals.
3. Next, I used a sponge dauber and So Saffron ink (with a very small amount of Champagne Shimmer Paint) to color the flower petals.
4. Finally, I punched Early Espresso card stock with the 1/4″ Circle Punch and attached them to the center of the flower with mini glue dots. See the close up below.

Gatefold Measurements:

The card base is Early Espresso, cut to 5 1/2″ x 8 1/2″, scored at 2 1/8″ and 6 3/8″. I used So Saffron card stock on the front panels, layered with Greenhouse Gala DSP. I attached the sunflower to the left panel only with a small piece of Sticky Strip.

Inside, I lined the base with So Saffron, Greenhouse Gala DSP, and Whisper White stamped with the Curly Cute congratulations stamp in Early Espresso ink. At the bottom, I attached a strip of card stock and DSP with mini glue dots (along the sides and bottom only) to form a little pocket. It will hold a  gift card or folded bill/check.

OK I am officially in love with this Elegant Soiree Designer Series Paper. I knew I was going to like it from looking at the new catalog but having it in my hands and using it–WOW! The colors are great: Crumb Cake, Baja Breeze, Very Vanilla, Soft Suede, and Basic Gray.

Card number 1 is a simple congratulations card, and uses a few retired items. I have to use up the old to make room for the new, right?

For the base, I used Baja Breeze, layered with Chocolate Chip and Elegant Soiree Designer Series Paper. The sentiment is from  Congrats (retird SAB set) stamped with Chocolate chip ink on Very Vanilla. I layered the Vanilla on Baja Breeze and Chocolate Chip, scalloped with the Scallop Trim Border Punch.

I attached the sentiment layer to the base with stampin dimensionals and added a Crochet Flower (Fleurette) with a stampin dimensional as well.

The Fleurette is actually on backwards, but I didn’t want the pink to show so I used the reverse side. I think the pop of red works on the card because everything is so neutral.

It’s hard to pick a favorite, but I think this might be it. Even though I used up the last of my Valet Ribbon Originals Baja Breeze Satin Ribbon (it was so worth it).

The base is Sahara Sand, layered with Early Espresso and this awesome Elegant Soiree DSP pattern. I folded the ribbon and used mini glue dots to secure each fold. Then, I adhered the ribbon to the card with some more glue dots.

Across the front, I stamped “congratulations” from Curly Cute in Soft Suede ink on Very Vanilla card stock. I paper pierced around the sentiment and framed it with a layer of Early Espresso. I added two stampin dimensionals to the ends and attached it over the ribbon, adhering it to the base.

Finally, card number 3 turned out even cuter than I imagined. The base is Gina K Luxury White base weight, layered with Baja Breeze and yet another pattern from Elegant Soiree DSP.

In keeping with the french theme, I stamped the Eiffel Tower image and “merci” from Chic Boutique with Soft Suede ink on Very Vanilla card stock. I paper pierced just the corners of the main image and matted it on Baja Breeze. The sentiment is punched out with the Word Window Punch and layered on Baja Breeze Modern Label Punch. I paper pierced on either side of the sentiment as well. That was attached to the base with stampin dimensionals.

And since I turned into a button freak, I had to add three buttons to the bottom. Even though the colors are not exact, I think they work. Buttons are from Button Latte and Brights Collection. I tied some white string through them, and knotted the one in the center to make a bow. I think it makes the card!

Here is another sample of the In Color Prints Pack (Level 1 Hostess Choice) in Peach Parfait. The large polka dot pattern caught my eye right away, and on the back was this lined pattern, which reminds me of a recipe card. Since I had pie on the mind after ordering Every Little Bit, this is the card I came up with.

The base is Early Espresso. I sponged the DSP with Creamy Caramel ink slightly, just to tone down the bright white. I cut a strip of the large polka dot DSP and layered Crumb Cake underneath. I used the Scallop Edge Punch on the Crumb Cake, and the paper piercer to make holes in each scallop.

I added some vintage crochet ribbon, Victoria Crochet Trim, around the front of the card to give it a “from grandma’s kitchen” feeling.

The stamped image is from Every Little Thing, and the sentiment is from Birthday Bakery. I stamped the pie three times onto Whisper White and once on white scrap. Then, I distressed the Whisper White card stock by using the Cutter Kit Distressing Tool, rubbed Peach Parfait Marker along the edges, and sponged lightly with Creamy Caramel ink to tone it down. Along the top, I used the Spiral Punch.

After coloring in the pie I stamped on scrap with Copics and Stampin Up Markers, I trimmed it out and attached it to the card with a stampin dimensional.

I added some holes on either side of the sentiment with the paper piercer and used a brown Basic Brad to accent. Then, that piece was attached to the base with stampin dimensionals.

In the bottom right corner, I stamped “happy birthday” from Eat Cake (retired) in chocolate chip ink to finish off the card.

This color combination is from the Color Coach: Poppy Parade, Baja Breeze, and So Saffron. The base is Poppy parade, layered with Poppy Parade DSP from the Level 1 Hostess Prints Pack. The patterns are different from anything we’ve ever had–I love them.

I stamped the pies from Every Little Bit on Whisper White with Chocolate Chip ink. Then, I colored them in with coordinating color Stampin Write Markers. I paper pierced around the edges with the paper piercer to tie everything together.

The stamped layer is matted on Baja Breeze, which I embossed with the Square Lattice Embossing Folder and the Big Shot. The ribbon is White 3/8″ Taffeta Ribbon that I colored with So Saffron Marker. The Whisper White and Baja Breeze layers are each adhered with stampin dimensionals.

Inside, I used scraps of Poppy Parade DSP, Whisper White, and Baja Breeze. I stamped the sentiment from Birthday Bakery Hostess Level 1 set in Chocolate Chip ink. I punched it out with the Word Window Punch and layered it onto Poppy Parade punched with the Modern Label Punch.