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Whimsical Happy Hot Chocolate Season Cards

December 10, 2018
Whimsical Happy Hot Chocolate Season Cards

It’s Elena today! I always love whimsical cards and the Hot Chocolate die set makes it easy to make one. For this project I combined the Hot Chocolate dies with the Snowflakes Clear Stamps to create two very different backgrounds – two cards for the price of one. (Each time ink is lifted from one background, it is stamped onto the other one!) I added touches of red for the holiday season but these could easily be adapted as winter cards after the holidays. Here’s how I made them:

Whimsical Happy Hot Chocolate Season Card 1

Step 1 – Drip alcohol inks in various shades of blue and purple on to a 5″ x 7″ piece of Yupo paper. Add dots of Blending Solution to the felt pad on an Alcohol Ink Blending Tool and tap on to the Yupo paper to blend the inks together and cover the entire sheet of Yupo. Turn the blending tool in different directions to keep the pattern random. Add more drops of alcohol ink and blend until happy with the colors and pattern. Set aside to dry.
Whimsical Happy Hot Chocolate Season Cards - Step 1

Step 2 – Trim a piece of 85 lb. White Soft Finish Cardstock to 4 1/4″ x 5″ and set nearby. Position the now dry Yupo paper into a stamp platform and set one of the largest snowflakes from the Snowflakes Clear Stamps on top of an area of the Yupo with nice colors that you want to lift off using the stamp. Close the lid of the stamp platform to pick up the stamp. Ink up the stamp with the Alcohol Lift Ink pad. Close the lid and press the stamp down on to the Yupo. Open the lid to reveal the ink now on the stamp. Quickly, remove the Yupo paper and set close by. Place the piece of 85 lb. White Soft Finish Cardstock into the stamp platform. Press the now inked stamp on to the White Soft Finish Cardstock. If necessary, reposition the Soft Finish Cardstock until you get the snowflake to stamp in the right place on the white cardstock. Set aside. Now return to the Yupo.

Take a clean paper towel and dab at the area where the snowflake pulled off the ink. Each time you dab, switch to a clean area on the paper towel. Once all of the wet areas appears to be gone, switch to another clean part of the paper towel and buff over the image to reveal the lift off – a lighter, ghosted version of the stamped image. Repeat this process over and over with each of the stamps in the stamp set and some of the same stamps possibly twice until you have achieved two completed backgrounds that you are happy with. Die cut them down with the second largest die in the Stitched Rectangles die Set.

IMPORTANT: You must clean each stamp thoroughly before using it a second time. Any colored ink that is left on the stamp when you use the lift off ink again will transfer to the stamp pad as well as the Yupo and will affect the colors that appear when the image is stamped onto the white cardstock.

Whimsical Happy Hot Chocolate Season Cards - Step 2

Step 3 – Using the Hot Chocolate die set, cut 2 each of the mug (one in dark blue cardstock, one in Whisper Blue Soft Finish Cardstock), the small steam curl (Dove Gray Soft Finish cardstock), the whipped cream top (85 lb. White Soft Finish Cardstock), the whipped cream drip line (85 lb. White Soft Finish Cardstock), the candy cane base (red cardstock) and the candy cane overlay (85 lb. White Soft Finish Cardstock). Tip: Back the white cardstock for the candy cane overlay with Clear Double BEFORE die cutting (photo A). Using gray and brown-gold markers, add shading to the mugs, the steam curls, the whipped cream and the whipped cream drip lines so they will stand out from the backgrounds (photo B).
Whimsical Happy Hot Chocolate Season Cards - Step 3

Step 4 – Trim a piece of 85 lb. White Soft Finish Cardstock to 3″ x 3″ and then stamp the “Happy Hot Chocolate Season” sentiment from the Cute Winter Sentiments Clear Stamps using red ink that coordinates with the red cardstock used in Step 3. Die cut using the smallest die in the Dotted Scallop Rectangles die set, centering the greeting in the rectangle. Trim a piece of the red cardstock from Step 3 also to 3″ x 3″ and stamp the same greeting with clear embossing ink. Cover the stamped image with white detail embossing powder and heat set with a heat tool. Die cut greeting with the same scallop rectangle die. Whimsical Happy Hot Chocolate Season Cards - Step 4

Step 5 – Create an A2-size side-fold card base from 100 lb. White Soft Finish Cardstock (cut at 5 1/2″ x 11 and fold in half). Create an A2-size top folding card base by cutting a piece of the same dark blue cardstock from Step 3 to 4 1/2″ x 11″;  fold in half. Add 6 mm Clear Double Sided Adhesive Tape to the back of each of the stitched rectangle snowflake background pieces from Step 2. Adhere the white cardstock background piece in the center of the dark blue card base front and the Yupo background piece in the center of the white card base front. Peel the backing off the candy cane overlay die cuts and adhere on to the tops of the candy cane bases. Angle the dark blue mug so its positioned diagonally from the upper right to the lower left of the dark blue card base. Position the whipped cream, candy cane and steam curl in the top of the mug. Once satisfied with the placement, adhere the candy cane to the card front with 3 mm Clear Double Sided Adhesive Tape, the whipped cream over the candy cane with 6 mm Clear Double Sided Adhesive Tape, and the steam curl over the whipped cream with liquid glue. Adhere the dark blue mug with 6 mm Clear Double Sided Adhesive Tape overlapping the bottom of the whipped cream slightly and then add the whipped cream drip line to the upper edge of the mug with both sizes to tape and liquid glue as needed. Add foam tape to the back of the red greeting rectangle and adhere in the lower center of the card front. Set aside. Repeat the same steps to assemble the design on the white & Yupo card base using the remaining die cuts.
Whimsical Happy Hot Chocolate Season Cards - Step 5

 Step 6 – To help the hot chocolate elements stand out from their backgrounds, use a thin black pen to outline around the edges of the mugs and whipped cream on both card fronts. Use the same technique to outline the steam curl and candy cane on the dark blue card base. Use a clear glitter marker to add highlights to the whipped cream tops and drips. Finally, add different sizes of red & gold Glitter Dots to some of the open areas on the backgrounds to help tie in the red and keep the eye moving around the card. Enjoy!

Whimsical Happy Hot Chocolate Season Cards - Step 6

Whimsical Happy Hot Chocolate Season Card 2

Whimsical Happy Hot Chocolate Season Cards

Elizabeth Craft Designs:


Other:

  • Alcohol Inks
  • Yupo paper
  • Alcohol Lift Off Ink Pad
  • Alcohol Blending Tool
  • Gray & Brown-Gold markers
  • Dark Blue & Red Cardstock
  • Clear Embossing Ink
  • Heat Tool
  • White Detail Embossing Powder
  • Clear Glitter Marker
  • Fine Nib Black Pen
  • Liquid Glue
  • Foam Tape

 

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2 Comments

  • Reply Amy Tsuruta December 12, 2018 at 4:43 am

    These are so fun! I’m going to share them in the Coffee Loving Papercrafters FB page!

  • Reply Nancy Yoder December 10, 2018 at 12:16 pm

    I love this new technique! Thank you, Thank you!
    Fun …I love new techniques!

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