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.

Amy Koenders – USA <= you are here

Barbara Becker – Austria

Caroline van der Straaten– Netherlands

Cathy Caines – Canada

Moira McIlroy – France

Monica Gale – UK

Nadine Koeller – Germany

Paula Dobson – New Zealand

Rochelle Blok – Australia

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

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February 1-15 Host Code:  V7ZWZZCZ

Use this host code when you order and receive a free gift from me!  If your order is over $150, please do not use this code, but you’ll still get the free gift.  The free gift is your choice of any item valued up to $10.00 in the 2017-18 Annual Catalog OR 2018 Occasions Catalog!  That includes some of the Host Exclusive stamp sets!  See my Rewards page for full details.

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If you need any stamping supplies, I’d be very happy to be your Demonstrator.  Just click on the Order Stampin’ Up! Online Now button on the right side of the screen to go directly to my online store or drop me an email if you have any questions.  Happy Stamping!

• Visit my online store here.
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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:

Cake Soirée Wood-Mount Bundle

[145816]

$72.00

Cake Soiree Clear-Mount Bundle

[147627]

$61.00

Layering Circle Framelits Dies

[141705]

$35.00

Stitched Shapes Framelits Dies

[145372]

$30.00

Sweet Soirée Embellishment Kit

[145578]

$11.00

Berry Burst 3/8″ (1 Cm) Metallic-Edge Ribbon

[145489]

$7.00

Silver Stampin’ Emboss Powder

[109131]

$5.00

Versamark Pad

[102283]

$8.50

Chocolate Chip Classic Stampin’ Pad

[126979]

$6.50

Early Espresso Classic Stampin’ Pad

[126974]

$6.50

Powder Pink 8-1/2″ X 11″ Cardstock

[144244]

$8.00

Whisper White 8-1/2″ X 11″ Card Stock

[100730]

$9.00

Stampin’ Dimensionals

[104430]

$4.00

SNAIL Permanent Adhesive

[104332]

$7.00

Glue Dots

[103683]

$5.25

Heat Tool

[129053]

$30.00

Stamp-A-Ma-Jig

[101049]

$12.00

Big Shot

[143263]

$110.00

Blender Pens

[102845]

$12.00