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.

I made this card for a swap. I normally don’t do Halloween cards but this little girl was too cute to resist.

The card base is Pumpkin Pie, layered with Basic Black. Then, I used Old Olive card stock, embossed with the Big Shot and Square Lattice Embossing Folder, and die cut with the Top Note Bigz Die. The ribbon is Rich Razzleberry 1 1/4″ Striped Grosgrain, wrapped around the top note layer.

For the main image, I stamped the pumpkin girl from Greeting Card Kids in Basic Black ink on Whisper White card stock. I colored in the image with SU Markers (Dusty Durango, Pumpkin Pie, Old Olive, Pear Pizzazz, So Saffron, More Mustard, Rich Razzleberry, Blush Blossom, Blushing Bride, and Basic Black and Copic Black).

After coloring, I used 2 Way Glue and Dazzling Diamonds on the pumpkin. The Black Copic Marker must have been wet still because the glitter stuck to the hat as well. It was an unintended but welcome effect.

Then, I used the 2 3/8″ Scallop Circle Punch to punch out the image and attached a little “Boo” tag with a Circle Rhinestone Brad. The “boo” is from Tiny Tags and the punch I used is the Tiny Tag Punch.

This is a non-SU stamp that I bought years ago called Hearted Thanks. The label on the stamp is colored exactly like this, which inspired my colors for the rest of the card. I used Copic Markers to color in the stamped image, then cut it out.

The card base is Pumpkin Pie, layered with Soft Suede textured card stock. I used the Signo White Gel Pen to make some squiggles along the sides.

Across the front, I used 1 1/4″ Striped Pumpkin Pie Grosgrain Ribbon and tied it in the center with white string. Then, I looped the string through the Designer Buttons-Brights Collection and tied a double knot. A mini glue dot behind the ribbon and one behind the button keeps everything tight.

Finally, I took the white string and looped it through a hole I punched in the stamped image (the paper piercer makes a nice hole for this size string). I tied the ends around the button and cut off any excess. Two stampin dimensionals behind the stamped image keep it in place, but you could also leave it hanging freely.

Another version I did uses the Decorative Label Punch. I layered the stamped image onto Poppy Parade card stock punched out with the Decorative Label Punch. Then, I added two Rhinestone Brads to the sides.

1 1/4″ Pumpkin Pie Striped Grosgrain Ribbon was wrapped around the soft suede card stock and I attached the label to the ribbon with glue dots.