Welcome to my favorite hop of the year! I look forward to January, when we kick off the new year with a fresh blog hop! I am energized and organized after a much needed December hop break! Each year I look at my perpetual calendar and review all birthdays for the year and begin to go through current cards to send! I then plan to make more birthday cards if I don't have enough....and then some! So it's so fitting that we start our 2021 Stampin Friends Blog Hop with Birthday Celebrations!
So here’s to a new year, new beginnings, new possibitlities and a new 2021 Stampin Friends Blog Hop!! Be sure to hop along and visit everyone's blogs, if you miss anyone along the way, you can find a list of participants to the bottom of each blog. I hope you came from Teri Pocock’s blog, wow weren't her projects amazing?? After you view my blog, continue onto Maureen Rauchfuss’s blog, you're going to be blown away. You are guarantee to find projects that you will want to make!
I chose a fun fold card that I have never made before! This Easel Card is so easy to make! I choice Cinnamon Cider as my base with a layer of Soft Sea Foam! Can you say Mint Chip? Ok, maybe just me!! Then, I added the layer of DSP. Rich Razzleberry, Soft Sea Foam and Bermuda Bay are the perfecct scoops! I see Black Raspberry, Mint Chip and Cotton Candy!! Well around here, those would be colors of so fun flavored ice cream. What about were you are??? Stamp the images and use the Ice Cream Cone Builder Punch to punch them out! Add the fun sprinkles or jimmies and chips on the scoops and then don't forget the criss-crosses to define the cone!
The Happy Birthday Greeting can be found in the Sweet Ice Cream stamp set and I stamped that in Rich Razzleberry.
Below is the measurements of the paper used! For more details on how I put this card & box together, I created a video for you to follow!
To make the card:
Cardstock: Cinnamon Cider 11x4 1/4; on the 11" side score at 2 3/4 and 5 1/2. Fold on the 5 1/2 score line and then fold back on the 2 3/4 score line.
Layer 1: Soft Sea Foam 5 1/2x4, DSP 5x3 3/4 adhere to the bottom section of the card
Layer 2: Soft Sea Foam 2 at 4x2 1/2, DSP 1 at 3 3/4x2 1/4. Adhere 1 of the Soft Sea Foam pieces to the center section (measures 4 1/4x2 3/4). Adhere the other piece of Soft Sea Foam and then DSP to the top section.
Layer 3: Cinnamon Cider 2x4, Soft Sea Foam 1 7/8x3 7/8, and Whisper White 1 3/4x3 3/4. Stamp the sprinkles in different colors on opposite corners of the Whisper White. Adhere layers togther and then add about 1/2 way down on the top section. Use dimensionals. Make sure to only add the adhesive to the part that sticks to the card base.
Layer 4: Cinnamon Cider 1 1/4x3 1/2, Soft Sea Foam 1 1/8x3 3/8 and Whisper White 1x3 1/4 Stamp the greeting in Rich Razzleberry.
Ink Colors used to stamp ice cream scoops, jimmies/sprinkles, chips and cone on Whisper White. Bermuda Bay, Cinnamon Cider, Early Espresso, Rich Razzleberry and Soft Sea Foam. Punch out using the Ice Cream Cone Builder Punch. Add to the Whisper White Sprinkle layered piece. Wrap and tie in a bow, on top section, with the Rich Razzleberry Ribbon.
Lift the card up, so the ice cream cone section stands almost up right, then add the greeting to the base of the card, so it holds up the top section.
To decorate the box;
What do you think? SO FUN right? I just love how adorably fun this suite is!!
Thank you for joining me today, be sure to leave a comment and visit blog!