Creative Cucina

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.

My daughter’s 4th birthday is coming up, and we’re having a luau themed party. I used the Fresh Cut Notes to make the tropical flower by layering it with Island Oasis DSP and cutting it out. Then, I added a Chocolate Chip 1/4″ Epoxy Brad to the center.

The card base is Early Espresso, with a strip of Apricot Appeal that was embossed with the Square Lattice Embossing Folder and Melon Mambo Grosgrain Ribbon (polka dots on the back). The grass skirt is made from Kiwi Kiss textured card stock, cut with paper snips.

To finish it off, I stamped the “you’re invited” in Versamark and heat embossed with White Embossing Powder.