Welcome back, Stampers and Paper-Crafters!
I think this is one of Stampin’ Up! most up-lifting Sale-A-Bration freebies! Once I saw the Ice Cream Parlor Designer Series Paper, Buttons and Ribbon, I knew where I wanted to use it.I call this card the “Double Fold Card.” The directions were given to me at my last quarterly meeting and I just had to design something using these measurements. The class enjoyed making this card and while it looks complicated it actually was the fastest project of the night. And, after all who doesn’t love ice cream???
Let’s get started:
Start by taking a sheet of Melon Mambo Card Stock and score it at 3-1/2″, and 7″.
Flip the sheet and at 3″ cut to the 3-1/2″ score line.
Move the sheet down and at 4-1/4″ cut the sheet from the 3-1/2″ score line to the 7″ score line.
Move the sheet down to 5-1/2″ and cut from the 7″ score line to off the sheet.
Cut along the score lines as shown in the photo. You’ll get two of these from one 8-1/2″x 11″ sheet of card stock.
Once you have your card stock cut, this is a side view of how to fold the sheet.
As I mentioned earlier, I used the Ice Cream Parlor Designer Series Paper and cut three 3-1/4″ x 2-3/4″ pieces. Adhere these to the Melon Mambo using one per layer. Before adhering the front piece of Designer Series Paper wrap it with a 3-1/2″ piece of 5/8″ Old Olive Grosgrain Ribbon. Place the cut Designer Series Paper close to the tops leaving an equal border of Melon Mambo showing. Mix and match up the patterns for extra pizazz.
With Snail Adhesive, tape along the sides and bottoms to form two pockets.
Cut two pieces of Old Olive Card Stock, one measuring 2-3/4″ x 4-3/4″ and the other 2-3/4″ x 3-1/2″.
Cut a 2-1/2″ x 3-1/4″ pieces of Whisper White Card Stock and along the top edge stamp, “Happy Birthday” from the new Bring On the Cake Stamp Set in Melon Mambo Ink.
With the X-tra Large Round Tab Punch, punch out two Melon Mambo tabs. Adhere these to the Old Olive pieces. On each tab use a sticker included in the Ice Cream Parlor Designer Series Paper pack.
On the smaller Old Olive piece adhere the “Happy Birthday” Whisper White Piece.
For the other Old Olive piece I computer generated ice cream sundae recipes and cut that piece to 2-1/2″ x 4-3/4″ and layered it on the Old Olive as shown.
For the front of the card I originally stamped a flower and cut it out with the Scallop Circle Punch, but, then I thought about the ice cream theme I had going on and decided to make my own ice cream sundae using the Tiny Teacup Stamp and the 3/4″ Circle Punch.
I stamped the teacup in Old Olive Ink and when I cut it out, off went the handle, to resemble a bowl. For the ice cream scoops I punched a Chocolate Chip, Pretty-in-Pink and Whisper White 3/4″ circle and cut the circles in half. I layered the cup and the scoops on a 1-1/4″ circle and a Melon Mambo Scallop Circle. I put a cherry on top by using a Real Red Brad. To either side I place two Daffodil Delight Buttons from the ice cream parlor Sale-A-Bration FREE Ribbon and Buttons Pack. Here are the results.
This was so much fun to make and I hope to make others in the near future. SEND ME samples of what you create using Stampin’ Up! Products and I’ll post them on my blog.
Thanks for stopping by and I’ll see you next time.
Stampin’ Hugs,
Here are all the Stampin’ Up! Goodies I used. To order simply click on the goody!
STAMP SETS: Tiny Teacup, Bring on the Cake (w), Bring on the Cake (c)
INKS: Old Olive, Melon Mambo
PAPER: Old Olive Card Stock , Melon Mambo, Whisper White, Ice Cream Parlor Designer Series Paper
FRILLIES: 5/8″ Old Olive Grosgrain Ribbon, Real Red Brad, Daffodil Delight Buttons
TOOLS: X-tra Large Round Tab Punch, Scallop Circle Punch, 1-1/4″ Circle Punch, 3/4″ Circle Punch