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Happy Birthday! Coffee Cup Slider Card Tutorial

Posted by on October 4, 2010 4 Comments

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.

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End of Summer Sunflower {Gatefold Card}

Posted by on August 22, 2010 1 Comment

Gatefold cards are easy to make, and you can find many tutorials online. Below, I’ve provided measurements for this card, but you can alter them to make any size card you like. I was inspired by the recent Stampin Success issue I received, more specifically, the sunflower.

Sunflower Instructions:

  1. Run So Saffron card stock through the Big Shot with the Scallop Circle Bigz Die.
  2. Then, cut between each scallop to make the flower petals.
  3. Next, I used a sponge dauber and So Saffron ink (with a very small amount of Champagne Shimmer Paint) to color the flower petals.
  4. Finally, I punched Early Espresso card stock with the 1/4″ Circle Punch and attached them to the center of the flower with mini glue dots. See the close up below.

Gatefold Measurements:

The card base is Early Espresso, cut to 5 1/2″ x 8 1/2″, scored at 2 1/8″ and 6 3/8″. I used So Saffron card stock on the front panels, layered with Greenhouse Gala DSP. I attached the sunflower to the left panel only with a small piece of Sticky Strip.

Inside, I lined the base with So Saffron, Greenhouse Gala DSP, and Whisper White stamped with the Curly Cute congratulations stamp in Early Espresso ink. At the bottom, I attached a strip of card stock and DSP with mini glue dots (along the sides and bottom only) to form a little pocket. It will hold a  gift card or folded bill/check.

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Flower Fancy {Distressed Look}

Posted by on May 21, 2010 Leave a Comment

This style is not my strong suit, but there is so much of the vintage/distressed look going on lately that I figured now is probably the best time to try it.

I had my eye on this Fancy Flowers stamp set for a while, and when it went on sale last month, I had a chance to buy it for 20% off!

While I originally was drawn to the large flower image, I decided to try the flower and stem image first. I stamped it a few times on Gina K Luxury White card stock in Memento Black ink and colored it in with Copic Markers.

Next, I cut along the top of the flowers, just following along the image, with my scissors. Since this is a “distressed style” card, I used the Distressing Tool along all the card stock edges, going back over the distressed edges with Old Olive ink and a Sponge Dauber. Then, I sponged some Creamy Caramel ink all over the White card stock using a sponge that happened to have some old Chocolate Chip Reinker/Champagne Shimmer Paint on it. The darker brown spots were just a happy accident as a result. Finally, I spritzed some Frost Shimmer Mist (Frost Shimmer Paint mixed with 70% Rubbing Alcohol) all over the card stock.

Behind that, I randomly stamped the small flower and leaves in Old Olive ink (stamping off first) on Old Olive card stock. That was also distressed using the same method described above, minus the creamy caramel. I also sprayed it with Frost Shimmer Mist. In the upper corner, I added 2 Circle Rhinestone Brads in purple, and the sentiment is from Well Scripted, stamped in Rich Razzleberry and Old Olive Marker on Whisper white that I “distressed” with sponges and Shimmer Mist. Then, I punched out the “Happy Birthday” with the Large Oval Punch and layered it onto Rich Razzleberry textured card stock, punched with the Scallop Oval Punch. I adhered it to the base with Stampin dimensionals.

The striped paper is from Cottage Wall DSP, which I layered over the Old Olive card base. At the bottom of the card, I added a little Rich Razzleberry Grosgrain Ribbon. The “pleated” look was easy to do, simply by putting Sticky Strip along the length of the ribbon and then folding it into pleats.

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