Woven Ribbon Easter Basket Bunny Card

Ribbon weaving is addicting! Once I start I want to use it on everything I make. Here are some other examples of cards I made using the ribbon weaving technique.

I’ll go through what I used to make the card, and for those of you who would like detailed instructions, keep reading below. The card base is Gina K Luxury Base weight card stock. I punched various DSP with the Large Oval Punch to make eggs. I adhered them to the card base using SNAIL.

The bunny was made using the Large Oval Punch & Scallop Oval Punch (for the ears),  1 3/4″ Circle Punch (f0r the face), 1/4″ Circle Punch (for the nose). I drew on the mouth and whiskers, then glued on some googly eyes.

The basket is made with Pretty in Pink Satin Ribbon and Certainly Celery Satin Ribbon. The sentiment is from Well Scripted, stamped in Certainly Celery ink on Whisper White. I punched it out with the Large Oval Punch and layered it onto Pretty in Pink Patterned Paper, punched out with the Scallop Oval Punch.

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How to make the Easter Basket using the Ribbon Weaving Technique (with 5/8″ Satin Ribbon)

Step 1: Cut a piece of card stock to 4 3/8″ x 1 7/8″. This is the card stock you will wrap the ribbon around for the basket portion. It won’t be visible so feel free to use any color. The measurements are weird because we’re using 5/8″ ribbon and your card stock has to be a multiple of 5/8″.

Step 2: Cut 3 strips of 5/8″ PINK satin ribbon about 5″ long and 7 strips of 5/8″ GREEN satin ribbon about 3″ long.

Step 3: Using SNAIL adhesive, run a line of adhesive on the RIGHT short side and along the TOP edge of your card stock. Carefully attach your GREEN ribbon strips along the TOP EDGE, being careful to keep the ribbon pieces just touching each other (not overlapping and not leaving a gap between them). There should be about 1/2″ of ribbon attached to the card stock and the rest of the ribbon should hang off the top, away from the card stock. Do the same with your PINK ribbon along the RIGHT EDGE, with the strips of ribbon hanging off toward the right.

Step 4: Turn your card stock over so that the adhered edges of ribbon are on the back side. Your PINK ribbon should be on the LEFT side now and the GREEN ribbon should be on the TOP edge.

Step 5: Start weaving your ribbon like you would do a lattice pie crust. Pull the strips tight as you weave, making sure you keep them straight. I start by folding the PINK across the front of the card stock and then weaving the short GREEN ribbon over and under. When you get to the bottom, fold the GREEN ribbon over and adhere it to the back of the card stock with SNAIL. Repeat with the rest of the ribbon strips.

Step 6: Cut a piece of green card stock or DSP (here I used Tall Tales) to 4″ x 2 1/2″. Adhere it to the back of your card stock to hide all the edges of ribbon. Leave about 1/2″ extending at the top to make the grass. I cut the paper with paper snips, then bent some pieces forward and back to make the “grass”.

Step 7: Put 2 pieces of Sticky Strip on the back of the basket piece (one along each SHORT SIDE). Attach the basket to the card base by sticking down the left side first, then gently bend the card stock slightly and stick the other side down so the basket edges line up with the edges of the card.

Step 8: Adhere all your eggs and bunny face to the card so they’re peeking out of the basket.

Step 9: Cut a long piece of Certainly Celery Satin Ribbon for the handle. I attached it to the back/inside of the basket using Glue Dots. I also added Glue Dots at the top of the handle, where the ribbon folds over, on both sides. Tie a piece of Pretty in Pink Satin Ribbon at the top and snip with Craft & Paper Scissors. Secure the pink ribbon knot to the card by placing a glue dot on the back.

Scalloped Square Hearts Card

This card uses the Scallop Square Die for the Big Shot, on a Whisper White base. The base is 5 1/4″ x 10 1/2″ folded in half. The Scallop Square is Chocolate chip card stock, layered with whisper white and Sweet Always DSP (my all time favorite DSP).

The hearts are from I {Heart} Hearts stamped in Chocolate chip ink and Creamy Caramel ink. The lightest version is done with Creamy Caramel by stamping again on the paper without reinking the stamp. (Otherwise known as Second Generation Stamping or Stamping Off).

I cut out all the hearts and arranged them on the card front, attaching them with Stampin Dimensionals. In the center, I used a Sweet Pea Stitched Felt circle, attached with a glue dot.

It’s a Birthday Party!

I finally got around to scrapbooking my daughter’s 2nd birthday (August 31st). Yay! I’m not so behind anymore. Nevermind I still have to do last Christmas, that’s not the point! When I got the Sweet Always DSP in my last order I loved the polka dot papers! I am obsessed with polka dots and circles. Originally my daughter had a polka dot dress to wear for her birthday but I ended up having to return it because it was too big on her.

Anyway, these pages are based on Layout 9 and 9a (See Scrapbook Layouts). I’m very happy with the way they turned out. I tried my best to photograph it, but it’s almost dinner time and pouring rain here, so the lighting/flash/etc just was not cooperating with me.

The sweet always polka dot dsp was cut to 11″x11″ and the regal rose is just a full 8 1/2″ x 11″ sheet of cardstock.

All imgaes (c) Stampin Up 1998-2008

Supplies: Cardstock: Chocolate chip, Sweet always DSP, Regal Rose, Pumpkin Pie, Pink Pirouette, Whisper White; Stamps: Defining Alphabet; Ink: Markers (Regal Rose, Chocolate chip, Pumpkin Pie); Accessories: 1 3/8″ circle punch, 1 1/8″ circle punch

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