Thank you for joining me today for our Stampin’ Up!® Demonstrator Training Program Monthly Blog Hop! I am so excited to show you a Thank You card made using the Alcohol Technique with the Stampin’ Blends Alcohol Markers by Stampin’ Up!®. The markers are available in the 2021-22 Stampin’ Up! Annual Catalog. Be sure to visit all the blogs and see all the different Thank You cards from around the world! I know you will get lots of ideas and creative inspiration!
The theme for the cards today is: Thank You. I am so grateful to have customers who support me. The following set of cards is for my fabulous customers who ordered during the last 3 months.
The Alcohol Technique with the Stampin’ Blends Alcohol Markers is so much fun! My sister was visiting and I let her try it. She had a ball! This card is made with Bermuda Bay and Night of Navy. This card is a regular A2 size card. I will not be describing the technique here, I did describe it in detail on my blog from September 6, 2021. The sentiment label comes from the Tasteful Labels Dies.
I will show you a lot of examples of my thank you cards. I used 2 stamp sets for the “Thank You” sentiment. The larger “Thank You” is from the Sweet Ice Cream stamp set. The small “Thanks” is in the From All Of Us stamp set. These cards are all from the Basic White Notecards and Envelopes #159232. Colors used include: Fresh Freesia with Blackberry Bliss, Misty Moonlight with Night of Navy and Rich Razzleberry alone (I just realized the Rich Razzleberry is retired, sorry).
These are both note cards as well. The one on the left is with Bermuda Bay and Misty Moonlight. The card on the right is with Blackberry Bliss and Rich Razzleberry.
I used the Stitched Triangle Dies to create the notecard on the right. Misty Moonlight and Night of Navy help create the card on the right.
So as you can see, each time you do the Alcohol Technique is turns out to be unique!
Thanks for stopping by Theresa’s Treasures. Look through the list below to see who is next in line for the Blog Hop.
Welcome to Wacky Wednesday Techniques! Today I am using the Stampin’ Up!® Butterfly Brilliance and Masking Technique. I will be using the Stamparatus and if you do not know what one is, I will show you how the Stamparatus makes stamping a large image very easy.
This gorgeous card is really easy to create. In addition to the Masking Technique, I also used the Tear and Tape with the Gilded Leafing Embellishment which is such an easy way to add a lot of sparkle!
Measurements: Mango Melody Card Stock (CS) card base: 4 1/4 x 11 inches with a score line at 5 1/2 inches; Basic White CS: 6 x 6 inches and 4 x 5 1/4 inches (not pictured).
The Stamparatus is a stamp positioner tool which helps you stamp perfect crisp, dark images every time. The Stamparatus comes with 2 magnets which I have wrapped in Duct Tape to make it easier to pick them up off of the plate. The dark foam mat is to use with the Photopolymer Stamps. The Stamparatus also comes with 2 hinged plates. You may purchase yours HERE.
Stamping with the Stamparatus and the Masking Technique
To begin making this card, adhere some removable sticky note tape in a diagonal across the 6 x 6 inch Basic White CS. Place the Basic White CS on the Stamparatus as shown. Leave a little border around the paper.
Lay the Butterfly Brilliance stamp onto the paper where you want it. Close the hinged plate and press firmly so that the stamp will stick to it.
Open up the hinged plate. Apply the Memento Black ink using a stamp case underneath to help stabilize the opened plate. Close and press firmly all around. This stamp is lighter that I would like, so all I need to do is re-ink the stamp and close the hinge again. It keeps the stamp in perfect alignment.
When the butterflies are stamped dark enough, remove the 6 x 6 Basic White CS and peel the sticky note tape off.
I had started to color in the butterflies but realized I should stamp the sentiment first, in case it did not turn out right. The “Happy Birthday” sentiment is from the Sweet Ice Cream stamp set. The sentiment is stamped in Memento Black ink.
Now use the Stampin’ Blends Alcohol Markers to color the butterflies. These markers are great because they blend together and leave a nicely colored image without any lines where layers overlap. The colors I used are : So Saffron, Daffodil Delight, Mango Melody and Dark Pumpkin Pie.
Gilded Leafing Embellishment Technique
Apply a strip of Tear & Tape to the sides of the sentiment. This is where the Gilded Leafing will stick.
I store my Gilded Leafing in a box about 1/2 the size of a shoe box. I just lay the card on the Gilded Leafing and press down a little.
When you pull it out of the box there will be a lot of Gilded Leafing on the card piece. Just brush it away and then use a Stampin’ Sponge to get all of the small pieces of the Leafing away.
Adhere the stamped and Gilded Butterfly Brilliance card piece to the front of the Mango Melody CS card base. Adhere the 4 x 5 1/4 inch Basic White CS to the inside of the card base.
Viola! You have a beautiful birthday card to send off to some one special. And you learned 2 Techniques!
This cute little gift card holder is super easy to make using the Note Cards & Envelopes that are all ready to stamp on. The Note Cards are a little smaller than the standard card and come with coordinating envelopes.
Measurements: One Basic White Note Card: 5 x 7 inches with a score line at 3 1/2 inches; Basic White Card Stock (CS): 2 x 3 inches and 2 x 5 inches; Ice Cream Corner Designer Series Paper (DSP): 2 x 3 1/2 inches.
The first step is to use the Memento ink to stamp the sentiment “Treat Yourself” onto the bottom right hand corner of the front of the notecard.
The next step uses a Two Step Stamp and Pool Party ink to create a yummy popsicle.
The popsicle stick is also a Two Step Stamp. Here I used the Cinnamon Cider ink. That’s it for the stamping!
Putting It All Together
Use a Bone Folder to make a nice crisp fold.
Adhere the Ice Cream Corner DSP to the front of the note card.
Use Stampin’ Dimensionals to adhere the popsicle to the card front.
Use the 1 1/2 inch Circle Punch to make a notch in the 2 x 5 inch Basic White CS.
Apply adhesive to three of the edges and adhere to the left side of the inside of the note card. This is where the gift card goes.
Viola! That is all there is to this cute little note card!
The package of Notecards and Envelopes comes with 20 cards so you could easily make a whole set of cute gift card holders!
Thanks for stopping by today. I plan to have a nice Wacky Wednesday Technique for you tomorrow. I hope to see you then!
Today is the first day you may order the Butterfly Brilliance stamp set, the Butterfly Bijou 6 x 6 inch Designer Series Paper and the Brilliant Wings Dies! Don’t delay as the DSP is only available for a limited time!
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 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.
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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