This winter, I made a few cards to submit to Papercrafts Magazine. Unfortunately, none of my cards fit into their plan for the issue…maybe next time!
For my submissioins, I tried to do something a bit different. So for this card, I wrapped a piece of Tafetta Ribbon around the Antique Brad, tied it off with Linen Thread and topped it off with a Trinket Key charm and a stamped jewelry tag.
To make the main image of the card, I stamped the Hello Doily Stamp in Versamark ink on Crumb Cake, Early Espresso and Bravo Burgundy, then covered each Doily in Clear Embossing Powder and heated it. I used my Circle Scissors Plus to cut out the BB and EE circles to layer them in the center of the Crumb Cake Doily.
Before adding the center pieced and embellishments, I crumpled the Crumb Cake layer, smoothed it out, then sponged Chocolate Chip Ink all over it. I think it looks a bit like a paper bag!
I thought the Celebrate along with the Mr. & Mrs. combined for a nice wedding card.
I hope you enjoyed today’s card. Be sure to sign up for my e-mail newsletter if you haven’t already! In less than 2 weeks another exclusive project comes out to subscribers only! (Simply put your deets in the box at the top of the sidebar to subscribe!). My next newsletter project is another “reject”, LOL! You can tell me what you think!
Stampin’ Up Supplies:
- 122845 Hello Doily Stamp Set, (WM: 118091, CM: 118592) Tiny Tags Stamp Set, (WM: 122890, CM: 122892) Perfectly Penned Stamp Set
- Cardstock: 120953 Crumb Cake, 119686 Early Espresso,105123 Bravo Burgundy, 101650 Very Vanilla
- Ink: 119670 Early Espresso, 102283 Versamark
- Accessories: 104199 Linen Thread, Vanilla Taffeta Ribbon, 109130 Clear Embossing Powder, 100005 Heat Tool, 101610 Sponges, 117273 Antique Brads, 117190 Jewelry Tag Punch, 112530 Circle Scissors Plus, 112531 Glass Mat , 121892 Trinket Keys, 114890 Matchbox Die (for label)