By Cheryl HorvathHello friends. Today’s card was inspired by this crazy heat wave that we are experiencing out here in the pacific northwest. Supposed to get into triple digits today and tomorrow. Sheesh…that’s HOT.
This card was created using the Sweet Ice Cream stamp set and the coordinating punch called the Ice Cream Cone Builder punch. This punch makes it so easy to create these adorable treats for your card.
The design for this card was CASE’d (CASE stands for Copy and Share Everything) straight from the annual catalog – with a couple modifications that I made. If you’d like the recipe for this card just scroll down a bit and you’ll find it after the photos.
- Calypso Coral Cardbase: 8.5″ x 5.5″ – scored at 4.25″
- 1st Layer: Basic White card stock: 4″ x 5.25″
- Stamp a border using the dot sprinkles stamp all around the edge of the white card stock. Ink color is Pale Papaya.
- 2nd Layer: Calypso Coral card stock: 4 3/8″ x 3 1/8″
- 3rd Layer: Pansy Petals DSP: 3″ x 4.25″
- Stamp three ice cream cones using Soft Suede and punch them out.
- Stamp three ice cream tops using Bumblebee, Calypso Coral and Pale Papaya and punch them out.
- Stamp the sprinkles onto the ice cream tops using same colors.
- Arrange the ice cream cones on the front of the cards and adhere them using dimensional adhesive to pop them up.
- Cut a strip of calypso coral card stock: 1.75″ x .25″ and glue in place right under the cones.
- Stamp out “Happy Birthday” or a sentiment of your choice – ink used is Calypso Coral.
- I fussy cut out the Happy Birthday but you can trim it out to be a plain rectangle if you don’t wan to fussy cut.
- Adhere the sentiment with dimensional adhesive right over the top of the skinny coral strip.
- For the final touch – add a little bling with sequins. I used the Artistry Blooms sequin set.
The inside of the card is a pice of basic white card stock cut to 4″ x 5.25″ and decorated with more of the dots sprinkle stamped down the left side using Pale Papaya ink.
Stay Cool Everyone!