I used the Stampin’ Up! Sweet Ice Cream stamp set and Ice Cream Corner DSP to create a quick birthday card for the Fab Friday sketch challenge this week.
Here is the sketch for Fab Friday 207. Be sure to shop by the challenge blog to play along too!
I started by adhering a panel from the Oh So Ombre 6″ x 6″ DSP (Sale-a-bration item) to the front of a Bermuda Bay card base with Multipurpose Liquid Glue. Then I cut a panel of Ice Cream Corner DSP with one of the Stitched Rectangle Dies and I adhered it with Stampin’ Seal to a panel of Cinnamon Cider card stock. I adhered the layered panel to the card front with Stampin’ Dimensionals.
I trimmed a small strip of the Ice Cream Corner DSP at an angle and then adhered it to the card front with Stampin’ Seal. I stamped the sentiment from the Sweet Ice Cream photopolymer stamp set in Bermuda Bay ink on a panel of Basic White card stock and then cut it out with one of the Stitched Rectangle Dies. I adhered the sentiment with Stampin’ Dimensionals to the card front.
I adhered three of the Holiday Rhinestone Basic Jewels to the card front to finish it.
I stamped the sentiment from the Sweet Ice Cream stamp set in Bermuda Bay ink on a panel of Basic White card stock and then added a strip of Oh So Ombre DSP to finish the inside of the card.
You can see a list of supplies used to create this project, including the card stock cuts, at the very bottom of this blog post.
I’ve created a printable PDF with written instructions and a list of products used to create this project. You can download, print and/or save it by clicking this image:
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Card stock cuts for this project:
- Bermuda Bay – 4-1/4″ x 11″ card base scored at 5-1/2″
- Cinnamon Cider – 3-1/2″ x 4-7/8″ panel
- Basic White – Stitched Rectangle die cut, 4″ x 5-1/4″ panel (inside card)
- Ice Cream Corner Designer Series Paper – Stitched Rectangle die cut, 1/2″ x 3-3/4″ strip
- Oh So Ombre 6″ x 6″ Designer Series Paper – 4-1/4″ x 5-1/2″ panel, 1/2″ x 4″ strip (inside card)
Stampin’ Up! products used to create this project: