Stampin’ Up! Cake Soiree for the Stamp to Share International Design Team Blog Hop

We are back with another Stamp to Share International Design Team Blog Hop with Stampin’ Up! Demonstrators from all over the world!  This month we’re all making projects with the Cake Soiree stamp set bundle.  Here is my project:

I started by running my Chocolate Chip ink pad across a panel of Springtime Foils Specialty DSP (Sale-a-bration item available Feb 16) and then rubbing the excess ink off with a paper towel.  I adhered the inked DSP panel to the front of a Powder Pink card base with SNAIL.  Then I covered the top of the sentiment from the Cake Soiree stamp set with a Post-It Note and I inked the “Happy Birthday” part in Early Espresso ink.  I removed the Post It Note and stamped the sentiment on the Powder Pink card base.

I wrapped a strand of Berry Burst 3/8″ Metallic Edge Ribbon around the front of the card base, adhering it with SNAIL.  I cut circles from Silver Foil Sheets and Whisper White card stock with dies from the Stitched Shapes Framelits Dies and Layering Circles Framelits Dies.  I adhered them together with SNAIL and to the card front with Stampin’ Dimensionals.

I stamped the solid cake image from the Cake Soiree stamp set in Chocolate Chip ink on a panel of Whisper White card stock.  I let the image dry completely and then used a Stamp-a-ma-jig to stamp the lined floral image over it in VersaMark ink.  I sprinkled the image with Silver Stampin’ Emboss Powder and heat embossed it, then cut it out with the coordinating Sweet Cake Framelits Die.  I used a Blender Pen and Early Espresso ink to add a little “dark chocolate” coloring to the flower images on the cake.

I used the cake plate die from the Sweet Cake Framelits Dies to cut a panel of Crumb Cake card stock.  I flipped the die upside down over the initial die cut (as shown above) and ran it through the Big Shot again to create an oval plate rather than the fancy cake plate.  I adhered the oval die cut to the back of the cake die cut with SNAIL.

I snipped around a flower on one of the silver foil die cuts from the Sweet Soiree Embellishment Kit and then adhered the die cut around the cake with Glue Dots so that part of the die cut was on top of the cake and part was behind it.  I adhered the layered cake to the card front with Glue Dots to finish it.

I inked the top part of the same sentiment from the Cake Soiree stamp set in the same manner as described above, only this time masking off the “happy birthday” and I stamped it on a Whisper White card stock panel inside the card.  I added one of the Silver Foil die cuts from the Sweet Soiree Embellishment Kit next to the sentiment to finish it.

You can find a list of supplies, including card stock cuts, at the very bottom of this post.

Okay, on with the hop!!  Click the next button to hop forward to Barbara Becker’s blog to check out her amazing projects!  If you get lost along the way, there is a complete list of participants right under the next blog button.

Blog Hop Participant List:
Amy Koenders – USA <= you are here
Barbara Becker – Austria
Cathy Caines – Canada
Moira McIlroy – France
Nadine Koeller – Germany
Paula Dobson – New Zealand
Rochelle Blok – Australia

My card design was inspired by Inspire.Create.Challenge #011.

February 1-15 Host Code:  V7ZWZZCZ

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Card stock cuts for this project:

  • Powder Pink – 4-1/4″ x 11″ card base
  • Crumb Cake – Sweet Cake Framelits die cut
  • Whisper White – Layering Circles Framelits die cut, Sweet Cake Framelits die cut, 4″ x 5-1/4″ panel (inside card)
  • Springtime Foils Specialty  Designer Series Paper – 2-1/4″ x 4-1/4″ panel
  • Silver Foil Sheets – Stitched Shapes Framelits die cut

Stampin’ Up! items used to create this project:

20 thoughts on “Stampin’ Up! Cake Soiree for the Stamp to Share International Design Team Blog Hop

  1. Your card is wonderful. Chocolate cake is my favorite! I am also fond of the font for the happy birthday and love the sentiment inside. Your inside flower arrangemen is perfect. I am being swayed to order this stamp set 🙂 I have been resisting for months…you do have that knack!

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