Naughty and Nice Christmas Card

I really like the Tags Til Christmas set, and adding the tags to a card is another great idea for them. Here, I stamped the tree from Season of Joy on Whisper White after coloring the stamp with Always Artichoke, Daffodil Delight, and Chocolate Chip Markers. With a fine tip glue pen and Dazzling Diamonds, I added some glitter to the swirls on the tree. That layer was then matted onto Chocolate Chip card stock and paper pierced around the edges with the paper piercer.

The card base is Real Red, layered with Whisper White and retired Holiday Lounge DSP.

As I mentioned before, the sentiment is from Tags Til Christmas. I colored in the stamp with Chocolate Chip, Cherry Cobbler, and Always Artichoke Markers, stamping it twice. I punched one of them with the Curly Label Punch, and cut out the colored words from the other, attaching them to the Curly Label piece with stampin dimensionals.

Then, I just layered the Curly Label Punch onto a Chocolate Chip Modern Label Punch and Real Red Decorative Label Punch. Two green Circle Ice Rhinestone Brads finish off the tag.

Behind the tag, I added a piece of Chocolate Chip 5/8″ Grosgrain Ribbon, notching the ends with my Craft & Paper Scissors (aka My Ribbon Scissors).

Happy Birthday! Coffee Cup Slider Card Tutorial

I was inspired by this card from the very talented Ilina Crouse and just had to try making my own version. This is a slider card, which I’ve made before, except in the shape of a coffee cup. Even though the shape is different, the same principal applies. I’ll list the supplies first, then go into directions below.

Supplies Card Stock: Whisper White, Early Espresso, and Crumb Cake; Ink: Early Espresso and Cherry Cobbler Marker, Copic Marker BG00 for shading; Stamps:Afterthoughts, Tiny Tags; Accessories: Designer Buttons (Neutrals), Crimper, Curly Label Punch, Stampin Dimensionals, White string, Sticky Strip, Tag Punch, glue dots.

Creating the Coffee Cup Slider Card:

Step 1:

Cut Whisper White card stock to 8 1/2″ x 7″. Fold each side  in on a slight angle as shown to create the cup. Make sure the distance between the folds at the bottom is 3 1/8″ (see photo below). Glue the flaps along the bottom of the cup closed with Sticky Strip, keeping the seal as close to the bottom as possible. Put more sticky strip along the edges of the back flap of the coffee cup and adhere it down. Do NOT seal the inside of the cup closed–you are creating a pocket.

Step 2:

Place the sealed cup onto a paper cutter and line up the bottom of the cup at 4 3/4″, cutting straight across to remove the excess at the top/mouth of the cup.

Step 3:

To make the slide out insert, cut a piece of Early Espresso card stock 4 1/2″ x 3″; and Whisper White card stock 4 1/2″ x 2 3/4″. Layer the Whisper White card stock onto the Early Espresso and adhere with SNAIL.

Step 4:

The lid is made using a 1″ x 4″ strip of Whisper White card stock. Using one corner of the Tag Punch, punch both ends of the strip to create the lid shape (see photos below).

Step 5:

For the lip around the lid, cut Whisper White card stock 4″ x 3/4″. Adhere it to the lower portion of the lid piece and trim the sides if necessary.

To attach the lid to the insert, take 1 piece of Sticky Strip about 2 3/4″ long and place it along the top edge of the insert. Attach the lid by lining up the top edge of the lip with the top edge of the insert (see photo below). This will leave the bottom part of the lid free, allowing it to hang over the front of the cup.

Step 6:

For the sleeve, cut Crumb Cake card stock to  7 1/2″ x 2 1/2″ and run it through the Crimper. Fold it around the coffee cup, adhering the back flap with Sticky Strip. A few small glue dots on the back keep it secure to the cup.

Step 7:

Stamp “Happy Birthday” from Afterthoughts on Whisper White card stock, inking up just part of the stamp with Cherry Cobbler and Early Espresso Markers. Punch it out with the Curly Label Punch. Layer onto Early Espresso or Chocolate Chip card stock punched with Curly Label Punch, rotating the brown piece 90 degrees.

Step 8:

Wrap some white string around the sleeve and attach the sentiment with stampin dimensionals. Add a designer button to the lid using white string and a glue dot. I added the “hand crafted” stamp from Tiny Tags in the lower corner of the cup using the Early Espresso and Cherry Cobbler Markers. Optional: Trace around the edges of the lid, lip, and cup with Copic BG00 for some shading.

Chalkboard Technique Fall Card

There is something about the chalkboard technique on dark brown card stock rather than black that I like better. It looks warmer, and with fall right around the corner, I was in the mood to use the Season of Friendship stamp.

First, I stamped the tree with White Craft ink onto chocolate chip card stock cut with the Top Note Die. I added some leaves on the tree and along the ground with White Craft ink as well. Next, I used Stampin UP Pastels (chalks) in browns and oranges and yellows to color in the stamped image. After rubbing the excess chalk away with a dry tissue, your colored image is revealed.

I’m on a Victoria Crochet Trim kick lately. I did not think I would like it but ordered it on a whim and now I can’t stop using it! I wrapped the ribbon around the top note and added a sentiment from Whimsical Words stamped in Cajun Craze ink on Very Vanilla. I punched it out with the Curly Label Punch and attached it to the card with a stampin dimensional. To highlight the edges, I took a sponge dauber in More Mustard ink (my dauber had a little shimmer paint residue on it, hence the sparkles).

The card base is More Mustard layered with Cajun Craze (a perfect fall color). I embossed the Cajun Craze with the Square Lattice Embossing Folder before adhering it to the card.

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