Hello! This Stampin’ Up!® Sweet Ice Cream Corner-fold Birthday Card is actually quite easy to make with the photographic tutorial that follows. I am looking forward to some warmer summer days to be able to eat some good ice cream!
I just love the tasty images on the Ice Cream Corner Designer Series Paper (DSP). Which is your favorite flavor? Mine is pistachio. Yum! This card is a Corner-fold Card. I was inspired by one that Mary Deartherage made using the Berry Delight DSP which you can see HERE if you like.
Measurements
Measurements for the card base and outside of the card: Basic White Cardstock (CS) card base: 5 1/2 x 8 1/2 with a score line at 4 1/4 inches; Ice Cream Corner DSP ice cream cone design: 4 x 5 1/4 inches; Rich Razzleberry CS: 2 x 4 1/2 inches and 1/2 x 4 inches; Petal Pink CS: 2 x 4 inches; Basic White CS: 2 x 2 inches and 2 x 3 1/2 inches; Cinnamon Cider CS: 2 3/4 x 2 3/4 inches; Ice Cream Corner DSP waffle cone design: 2 5/8 x 2 5/8 inches and 1 1/4 x 3 1/2 inches (not pictured).
Measurements for the inside of the card: Basic White CS: 4 x 5 1/4 inches and 1 1/4 x 3 1/2 inches; Cinnamon Cider: 2 3/4 x 4 1/2 inches; Ice Cream Corner DSP waffle cone design: 2 5/8 x 4 7/8 inches and the remainder of the 1 1/4 x 3 1/2 inch piece from above; Soft Sea Foam CS, Pool Party CS, Petal Pink CS and Rich Razzleberry CS: 2 x 3 1/2 inches.
Stamping
To begin this card, use the Blackberry Bliss ink to stamp the sentiments. The “Happy Birthday” which is from the Oval Occasions stamp set is stamped in the middle of the 1 1/4 x 3 1/2 inch Basic White CS. The “Treat Yourself” from the Sweet Ice Cream stamp set is stamped on the 4 x 5 1/4 inch Basic White CS and is for the inside of the card.
Creating the Corner-fold
We will be using the Stampin’ Up! Trimmer to make a score line in the upper right-hand corner of the Basic White CS card base. Tip: In order to avoid cutting paper that I want scored, I used my label maker to label which tab was the “cut” and which was the “score”.
Place the Basic White CS card base with the 11 inch side on top. Make a light pencil mark 3 inches from the right edge. Turn the paper so that the 4 1/4 inch side is on top. Make a mark at 3 inches.
Line the marks up as shown so that you can make a score line between them.
Here is what it should look like with the score line between the two pencil marks. Erase the pencil marks.
Similarly mark the $ x 5 1/4 inch Ice Cream Corner DSP. Start by placing the 4 inch side on top and make a mark at 3 1/8 inches. Turn the paper so that the 5 1/4 inch side on on top. Make a mark at 3 1/8 inches.
Line up the marks and cut between them.
The finished piece should look like this.
Adhere the Ice Cream Corner DSP to the front of the Basic White CS card base. Use your Bone Folder to make a crisp fold and fold the upper right-hand corner down. Put a little adhesive to hold the corner in place.
Assembling the Pieces for the Card Front
First you will need to use the Ice Cream Cone Punch to punch out an ice cream from the 2 x 3 1/2 inch pieces of the Petal Pink and Rich Razzleberry CS.
On the other end of the 2 x 3 1/2 inch Rich Razzleberry, punch out a scalloped oval from the Double Oval Punch. Next use the Ice Cream Cone Builder Punch to punch a waffle cone from the 1 1/4 x 3 1/2 inch Ice Cream Corner DSP.
I placed the pieces on a black card stock so they would show up better. To build the piece for the corner-fold, adhere the 2 5/8 x 2 5/8 inch Ice Cream Corner DSP to the 2 3/4 x 2 3/4 inch Cinnamon Cider CS. Then adhere the 2 x 2 inch Basic White CS.
Begin to build your ice cream cone using Stampin’ Dimensionals. On the ice cream, place the Dimensional towards the upper edge so that the ice cream overhangs the layer below a little.
Putting the Card Front Together
Complete the corner-fold by adhering the ice cream cone piece. Next adhere the 1/2 x 4 inch strip of Rich Razzleberry. Follow up using Stampin’ Dimensionals to adhere the “Happy Birthday” sentiment.
Assembling the Pieces for the Inside of the Card
Again use the Ice Cream Cone Builder Punch to make ice cream from the 2 x 3 1/2 inch Petal Pink, Rich Razzleberry, Pool Party and Soft Sea Foam CS. Use the other end of the 1 1/4 x 3 1/2 inch Ice Cream Corner DSP to make another waffle cone.
Putting the Inside of the Card Together
Begin to put together the inside of the card by adhering the “Treat Yourself” card piece to the right of the inside. Then adhere the 2 3/4 x 4 1/2 inch Cinnamon Cider CS to the left side. Follow by adhering the 2 5/8 x 4 3/8 inch Ice Cream Corner DSP and then the 1 1/4 x 3 1/2 inch Basic White CS.
Start building your ice cream cone by using a Stampin’ Dimensional to adhere the cone. Place the Dimensional on the upper edge of each ice cream so that they overlap a little as you go up.
Viola! You have a delicious Sweet Ice Cream Birthday card!
Thank you so much for coming by today! I hope you enjoyed this corner-fold card.
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Have a wonderful weekend!! I hope you are able to spend some time crafting!
Theresa
Wow! Great card!! love this suite!😊
Thank you. I love the Sweet Ice Cream Suite too!