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.

Vintage Wallpaper Embossing & Brayer Cards

I was trying to come up with ways to use the brayer. The obvious choice is to use glossy card stock and different colors of ink to create a scenery type background, like a sunset or a sky. To show its versatility and some newer techniques, I opted to use the brayer as a tool for highlighting embossed images.

For this card, I used Early Espresso for the base and Baja Breeze card stock for the embossed layer. The Vintage Wallpaper Embossing Folder and the Big Shot was used to emboss the Baja Breeze layer, then I used the brayer inked up with Early Espresso ink to highlight the raised image.

The scallop circle medallion was made using the 2 3/8″ Scallop Circle Punch. I found a good video tutorial here. The trick is to punch out 2 scallop circles, cut between one set of scallops to the center of the circle, then fold between each scallop in an accordian fashion. Attach the two scallops together to get a complete circle.

I used the 1/2″ Circle Punch to make a Baja Breeze center and added a Glimmer Brad from the neutrals collection. Attach the medallion to the card with stampin dimensionals.

Victoria Crochet Trim complements the vintage style of the card. The sentiment is from Great Friends stamped in Baja Breeze ink on Very Vanilla, punched out with the Word Window Punch and layered onto Early Espresso Modern Label Punch. Paper piercing highlights the sentiment.


Here is similar card, stepped up version. The base is Naturals Confetti, layered with Early Espresso (embossed with Vintage Wallpaper Embossing Folder). The top layer is Baja Breeze (embossed and brayered) then cut with the Top Note Die.

Using the Large Oval Punch, I made a window in the Top Note layer, then stamped the sentiment from Thank You Kindly on Very Vanilla scrap in Baja Breeze ink. I layered the card stock behind the window in the Top Note, then added an Early Espresso scallop oval frame around it. To make the frame, punch a large oval out of early espresso card stock, then line up the scallop oval punch around the hole and punch.

I added a Very Vanilla basic brad and Victoria Crochet Trim to finish the card. The medallion is adhered to the base with a stampin dimensional.

Vintage Recipe Card Style Birthday 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.

Related Posts with Thumbnails

Bad Behavior has blocked 309 access attempts in the last 7 days.

css.php