I just love this new set of stamps – Create A Cupcake. It goes on sale on April 1 when the new Mini Catalogue starts.
Stamp set – Create A Cupcake
Classic Stampin’ Ink – Marina Mist; Pretty in Pink; Daffodil Delight; Soft Suede
Card stock – Whisper White; Regal Rose; Early Espresso
Textured Impressions Folder – Square Lattice
Ribbon – Whisper White 5/8″
Punch – Build A Cup Cake
Sponge or sponge daubers
Scraps of Whisper White for Cup Cakes
Cut your card stock as follows:
Early Espresso – 2.25″ x 5″ and 1″ x 3.75″
Whisper White – .75″ x 3.5″
Regal Rose – 4″ x 5.25″ and 4.5″ X 1.75″
Choose either Early Espresson or Whisper White for your card base.
Run both Regal Rose pieces through the Big Shot with the Square Lattice folder.
Adhere your ribbon to the bottom 1/3 of your large piece of Regal Rose and wrap it around the back to hide the ends. Now adhere this piece to your card base, making sure to centre it.
Adhere your smaller piece of Regal Rose to the Early Espressoo and adhere to the top portion of your card (see picture above). We’ll now make the sentiment piece. Choose your sentiment and stamp onto the thin piece of Whisper White, use a sponge or sponge dauber to gently ink around the edges of the Whisper White (using Soft Suede). Attach the sentiment piece to the other piece of Early Espresso and then adhere to the bottom of the card. Here comes the fun bit – you’ll now make the cup cakes and just think you don’t have to worry about the calories from licking the bowl 🙂
You need to stamp 3 cup cake cases in Soft Suede onto a piece of Whisper White – now use a strip of card for this and don’t place them too close to each other or you won’t be able to punch them out. (We found that out yesterday at the Stamp-A-Stack). When you have stamped the 3 in Soft Suede, use the Build A Cupcake punch to punch the cases out. Place a dimensional on the back of each case and adhere to the top of your card. Try to get them evenly spaced. For the frosting, you will use the frosting stamp (looks like a cloud with a straight base). Stamp 3 pieces of frosting, one of each in Marina Mist, Daffodil Delight and Pretty in Pink. Now as with the cases, don’t place them too close to each other and they’re best stamped on a strip of Whisper White card. Now punch them out using the Build A Cupcake punch, just using the frosting bit. Get your chocolate chip/sprinkles stamp and ink it up in Soft Suede and stamp on each piece of the frosting. Place a dimensional on the back of each piece of frosting and adhere to card above each Cup Cake Case.
You’re done and don’t they look delicious. Have fun making this card or variations of it. Thanks for stopping by.