Els van de Burgt Studio Joset Designs Krista Schneider ModaScrap Soft Finish Cardstock Susan's Garden Club

Happy Hot Chocolate Season Card

October 8, 2018

 

Hey Crafters! Katelyn here, sharing with you my Happy Hot Chocolate Season Card. The inspiration came from one of Krista Schneider’s new stamp sets, Marshmallow Snowmen. With that element of my card figured out, I added more with dies from ModaScrap, Els van de Burgt Studio and Susan’s Garden Notes as well as a sentiment stamp from Joset Designs to finish it off. I hope that you enjoy my tutorial!

1. Die cut the 4 1/2″ Dashing Rectangle from White Soft Finish Cardstock. Ink the edges of the rectangle using Black Soot Distress Ink and a blending tool with foam.

2. Choose one of the patterned paper pieces from ModaScrap’s Unconventional Xmas Paper Pack. Place the 3 1/4″ Stitched Circle onto the patterned paper piece. Nest the 2 3/4″ Stitched Circle in the middle of the 3 1/4″ Stitched Circle; die cut to create a frame as shown above.

3. Choose a second piece of patterned paper from the ModaScrap Unconventional Xmas Paper Pack. Die cut the 4″ Dashing Rectangle from the patterned paper piece. Place the 3 1/4″ Susan Garden Notes  Frame It – Stitched Circle die in the middle of the dashing rectangle; die cut as shown above (centered high enough to leave room for the sentiment). Apply Jet Black Archival Ink to the Happy Hot Chocolate Season sentiment and stamp below the window. Ink the edges of the rectangle with Black Soot Distress Ink.

4. Using Jet Black Archival Ink, stamp the candy cane and the hot chocolate mug onto watercolour cardstock. Color the red stripes in the candy canes with Tombow Marker 847. Color the cocoa, mug and marshmallow man with N25, 847, 946, 969, 249, 990 and 373. Die cut the images with the coordinating dies.

5. Adhere the 3 1/4″ stitched circle to the inside of the 3 1/4″ window opening of the rectangle.

6. Using foam squares for dimension, adhere the 4″ rectangle to the 4 1/2″ rectangle.

7. Adhere the hot chocolate mug inside the window. Adhere the candy canes toward the lower right side of the window.

8. Cut a piece of white cardstock to 5 3/4″ x 9″; score at 4 1/2″ and fold in half to create a side-fold card base. Adhere the front panel to the card base.

Thanks for joining me today. I hope that I’ve inspired you to create your own version of my Hot Chocolate Season Card.

Katelyn

Supplies:

Elizabeth Craft Designs:


Other:

  • Distress Ink in Black Soot
  • Blending Tool with Foam
  • Jet Black Archival Ink
  • Tombow Markers in N25, 847, 946, 969, 249, 990 and 373
  • Watercolour Cardstock

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