Such a cool breezy day here in Katy, TX. It was in high 80’s yesterday and high is only going to be 72 today! Crazy weather!! At least this weather will hold out tomorrow and not rain on us when we drive to Shreveport, LA, for the On Stage Stampin Up gathering 🙂
Today’s card is on the bottom left. Base uses Sweet Sugarplum cs which is 5 1/2″ x 8 1/2″ scored at 4 1/4″ Next layer is Vary Vanilla cut at 5 1/4″ x 4″ and then run through embossing folder Large Polka Dot using the Big Shot.
The bowl cut out in Crumb Cake cs, ice cream scoops are cut out using Very Vanilla cs, to have it be a French Vanilla flavor, the topping is in Chocolate Chip cs, while the cherry is cut from a scrap of Whisper White cs and then colored using Stampin Write markers Real Red and Pear Pizazz, while the spoon is cut from a scrap of silver foil. They are all cut out the Frozen Treats Framelits Dies found in the Occasions catalog. The toppings are adhered to the ice cream scoops before the scoops of ice cream are adhered to the bowl using Tombow glue except for one scoop which is adhered with Stampin Dimensionals. The cherry and spoon are also glued on. You then glue the bowl to the4″ x 2 1/2″ Very Vanilla cs. Using Sweet Sugarplum ink you stamp the sentiment from the Cool Treats Stamps.
To assemble the card you adhere the Very Vanilla piece onto the 4″ x 2 3/4″ piece of Sweet Sugarplum cs. Then you tie a piece of Sweet Sugarplum Ruched Ribbon around the embossed Very Vanilla piece and then adhere it all to the base card using Tombow glue.
I hope you enjoy making this Yummy card!
I have a new monthly shopping code which is KDJMTVZQ for you use if you order up to $149.00 If you order $150 or more you will be the hostess and receive the Stampin Rewards.
It still isn’t to late to become a Paper Pumpkin subscriber and get Sara’s surprise kit! You have till April 10th to get the April kit.
I would love to have you as a follower of the blog. 🙂
Till next time,