Tuesday, May 22, 2018

Sweet Cupcake Birthday Card


Today's card features three retiring items from the Annual Catalog...Sweet Cupcake Stamp Set, Cupcake Cutouts Framelits Dies, and Chocolate Chip Classic Stampin' Pad. I also used two items retiring from the Occasions Catalog...Picture Perfect Party Designer Series Paper Stack and Lemon Lime Twist Mini Striped Ribbon.

This is the last of three card designs that will be made at my Birthday Mini Stamp-A-Stack this Thursday. I made the card designs very easy to make, since they'll be making four of each. If you need a quick and easy card yourself, this card's for you. The other two fast and easy birthday designs are HERE.


Dimensions:
  • Pool Party:  8-1/2" x 5-1/2" (card base)
  • Lemon Lime Twist:  4" x 5-1/4" (embossed layer)
  • Bermuda Bay:  2-3/4" x 2-3/4" (scallop circle)
  • Whisper White:  5" x 2" (cupcake), 2-1/2" x 2-1/2" (circle), and 2" x 1/2" (greeting)
  • Picture Perfect Party Designer Series Paper (DSP):  4" x 2"
  • Lemon Lime Twist Mini Striped Ribbon:  6"

Instructions:
  1. Emboss the Lemon Lime Twist piece by running it through the Big Shot with the Scattered Sequins Dynamic Textured Impressions Embossing Folder. With the short sides on the top and bottom, lay the DSP piece onto the Stampin' Trimmer. Line the top, left corner up with the left 1/2" mark on the trimmer, and line the bottom, right corner up with the right 1/2" mark. Once both corners are lined up, cut. Attach one of the pieces across the bottom of the embossed layer. Wrap the ribbon around the the embossed layer, up against the angled edge of the DSP, and attach the ribbon ends to the back of the piece. Fold the Pool Party piece in half (fold on the left) to form the card base. Attach the embossed layer to the center of the card front.
  2. Stamp the smallest-design cupcake icing stamp from the Sweet Cupcake Stamp Set onto the left side of the Whisper White cupcake piece using the Bermuda Bay Classic Stampin' Pad. Ink the medium-design cupcake icing stamp with the Bermuda Bay ink pad, stamp onto a scrap piece of paper, and then stamp on top of the cupcake image already stamped (stamp-off technique). Stamp the largest-design cupcake icing stamp on top using the Pool Party Classic Stampin' Pad. Die-cut it out with it's coordinating die from the Cupcake Cutouts Framelits Dies.
  3. Stamp the smallest-design cupcake cup stamp onto the right side of the same Whisper White piece using the Chocolate Chip Classic Stampin' Pad. Using the stamp-off technique (refer to above step), stamp the medium-design cupcake cup stamp on top of the first image with the Chocolate Chip ink pad. Stamp the largest-design cupcake cup stamp on top using the Crumb Cake Classic Stampin' Pad. Die-cut it out with it's coordating die.
  4. Die-cut a circle out of the Whisper White circle piece using the #5 circle die (the smallest being #1) from the Layering Circles Framelits Dies. Die-cut a scallop circle out of the Bermuda Bay piece using the #6 scallop circle die (smallest being #1). Attach the circle to the center of the scallop circle. Attach the cupcake cup onto the bottom of the circle, and then attach the cupcake icing over the top of the cupcake cup. Attach the whole thing over the right-side of the ribbon on the card using Stampin' Dimensionals.
  5. Stamp the "Happy Birthday" stamp onto the center of the last Whisper White piece using the Chocolate Chip ink pad. Cutting at an angle, cut in-between the two words. Attach the pieces to the left side of the scallop circle, tucking the ends under the scallop circle.

*Use SNAIL Adhesive when attaching, unless stated otherwise.

If you have trouble opening the tutorial, make sure you have an updated pdf reader.
If you can't see the supply list below, you'll need to go to the original blog post.


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