Monday, March 25, 2013

My Paper Pumpkin Hey There Kit Plus 4

I finally had a chance to play with the My Paper Pumpkin Hey There Kit this weekend. I love the idea of getting a new kit to play with every month. If you have followed my blog for a while, you will know that I always want to do a little something different than the prescribed instructions. For this month, I have added four products (for the supply list scroll to the bottom) to the card kit to come up with a slightly more detailed design. Below is what the kit card looks like without changing it.

If you would like to receive the My Paper Pumpkin Hey There Kit, please go to the My Paper Pumpkin website to sign up. I plan to share my amped up designs each month, in case you want to take your kit a little further. The Hey There Kit shown here will always be the first kit that you receive when you sign up, because it contains a D block that you will need to mount your stamps on.


Card One

Instead of peeling off the yellow striped flag piece, I cut it out, so that I would have enough room to stamp "hey there friend" on it. I also stamped the butterflies on the yellow dotted layer first and then stamped them again on So Saffron Card Stock, cut them out and adhered them to the yellow dotted layer. I did this so that I wouldn't have to hand cut the antennae.


Card Two

For the green zig zag circle frame, I cut out the zig zag circle frame that was left behind when I removed the inner circle. I thought it made a cute frame for my butterfly.


Card Three

This was the only time I used the background splotch stamp. I inked the stamp and then stamped off once on scrap paper, before I stamped on the yellow dotted layer. This makes the splotch more of a shadow than an intense splotch.


Card Four

For the final card, stamp the middle butterfly first. This will help you keep the design centered. I then did as I did for the second card and stamped and cut out a second set of butterflies in So Saffron.


Additional and Optional Supplies

If you would like to make the hey there kit as I have created it, you will need to purchase 4 extra products:

  • Papillon Potpourri Stamp Set (123759) $14.95
  • 7/8” Scallop Circle Punch (129404) $12.95
  • So Saffron Card Stock (105118) $6.95
  • 1/8” Old Olive Taffeta (119256) $5.95

    If you would prefer not to hand cut your butterflies you can also purchase:

  • Elegant Butterfly Punch (127526) $15.95
  • Bitty Butterfly Punch (129406) $15.95

    I also recommend Dimensionals (double-sided foam dot adhesive) to make your butterflies pop and buttons easy to adhere

  • Stampin’ Dimensionals (104430) $3.95

    The My Paper Pumpkin kits require you to have adhesive and I will require you to have a good pair of paper cutting scissors. Most people already have these on hand, but here are the item numbers if you wish to purchase them.

  • SNAIL Adhesive (104332) $6.95
  • Paper Snips (193579) $9.95

    To Order the Additional or Optional Supplies, click HERE.
    To Order the My Paper Pumpkin Hey There Kit click HERE.

    Thanks for visiting!! I love reading your comments!!

  • Wednesday, March 20, 2013

    Bleached Swallowtail Card

    We made this Bleached Swallowtail card at my club workshops in March. I just love how the bleach brought out a pale yellow from the Island Indigo. If you would like to make your own bleached swallowtail card, just follow my step-by-step instructions below.

    Bleached Swallowtail Tutorial


    Step One

    1. Rub the entire surface of a 4” x 5-¼” piece of Island Indigo Card Stock with an Embossing Buddy.


    Step Two

    2. With a pencil, mark off a 2–½” wide by 2” tall area at the bottom right corner of your card stock. Make sure when you stamp the butterfly that you leave this area unstamped. Stamp the Swallowtail in Versamark.


    Step Three

    3. Sprinkle with Early Espresso Embossing Powder. Tap off the excess. TIP: I like to keep my embossing powders in labeled plastic sandwich containers. It makes it quick and easy to emboss.


    Step Four

    4. Heat emboss the Swallowtail with the Heat Tool. Hold your butterfly up to the light to make sure all parts of the butterfly have been embossed.


    Step Five

    5. Dip a Qtip in splashless bleach and rub it over the entire surface of the butterfly. TIP: experiment with different colors of card stock and bleach. It’s always a surprise what hidden color the bleach will reveal. Sometimes even different dye lots of card stock will have different results.


    Step Six

    6. Allow the bleach to do its magic and dry.


    Step Seven

    7. Take a 5” length of Crumb Cake Seam Binding and wrap the ends to the back of the card, where you will adhere them with sticky strip.


    Step Eight

    8. Tie a bow with a 12” length of Very Vanilla Seam Binding. Tie the bow onto the card with a 5”piece of Soft Suede Taffeta.


    Step Nine

    9. This is how the ribbon looks when you are finished tying it.


    Step Ten

    10. Adhere the Island Indigo piece to an Early Espresso card base. Finish off the rest of card as desired. I Stamped the “For You” stamp once on a scrap piece of Early Espresso card stock and once on a scrap piece of Very Vanilla card stock. I punched the Very Vanilla piece with the Large Oval Punch and cut the Early Espresso piece with the matching Apothecary Framelit. I then adhered them to the card and added two pearl jewels.


    Stampin’ Supplies

  • Stamp Sets: Swallowtail (WM 129213, CM 129216), Layered Labels (WM 127070, CM 127072)
  • Card Stock: Early Espresso (119686), Island Indigo (122923), Very Vanilla (101650)
  • Ink: Early Espresso (126974), Versamark (102283)
  • Tools: Heat Tool (129053), Big Shot (113439), Apothecary Framelits (127003), Large Oval Punch (119855)
  • Embellishments: Pearl Jewels (119247), Crumb Cake Seam Binding (122332), Very Vanilla Seam Binding (120999); Soft Suede 3/8” Taffeta (122967), Early Espresso Embossing Powder (128980)
  • Adhesives: Dimensionals (104430), Sticky Strip (104294)
  • Other: Bleach, Qtips

    Shop Stampin’ Up! online anytime, just click HERE.

    Thanks for visiting!! I love reading your comments!!

  • Monday, March 11, 2013

    Tea Bag and Cookie Holder

    When I saw the cute teabag and cookie holders from Chiaki Haverstick and Debi Pippin, I just knew these would be perfect for my club. The only problem for me was the size of paper. Chiaki used a 12 x 8-½” piece of designer paper and I wanted to be able to use 8- ½” x 11” card stock. So I altered the dimensions to fit and came up with my own version. Thanks Chiaki and Debi for your inspiration. I would also like to add that I have since found out that Debi Pippin was the originator of this project and I want to give her proper credit. You can see her original project HERE! Thanks Debi!

    The other unexpected benefit is that my dimensions work with the diagonal score plate, which makes folding the card stock a breeze. You can use store bought or homemade cookies with this holder and they work nicely with our 4” x 6” cello bags. If you would like to make my version of the teabag and cookie holder, just follow my step-by-step instructions below.

    Tea Bag and Cookie Holder Tutorial


    Step One

    1. Start with a piece of 8-½” x 11” card stock. On the short side, score at, 2-¾” and 5-¾”.


    Step Two

    2. On the long side, score at 1”, 2”, 4-¾”, 6-¼”, 9” and 10”.


    Step Three

    3. Add the Diagonal Board to the Simply Scored. On one of the long sides, score at 6-1/4” just until you meet the first score line intersection. Turn 180 degrees and score at 6-1/4 again. Turn your piece of card stock over and score one of the long sides at 6-1/4”. Turn the piece of card stock 180 degrees and score at 6-1/4” again. Note: In this step you are scoring FOUR times at the 6-1/4” mark. TWO of the score marks will be on the front side of the card stock and TWO will be on the back side. Each time you will score just until you meet the first score line intersection.


    Step Four

    4. Cut the TWO scored rectangles away from each corner.


    Step Five

    5. Fold in all the diagonal folds and burnish with a bone folder.


    Step Six

    6. Turn the card stock over and stamp a pattern on the triangles if you wish. I used the pansy stamp from the Tea Shoppe set to create a light tone on tone pattern. Don’t worry about staying within the triangles as the overlap will be folded to the inside and bottom


    Step Seven

    7. Flip the card stock over again. Fold the sides in first and burnish with a bone folder.


    Step Eight

    8. Fold along the rest of the score lines as shown.


    Step Nine

    9. Adhere the top of the holder together with a small piece of sticky strip. This will allow you to keep the top edges from shifting as we punch the corners and holes for the ribbon.


    Step Ten

    10. Corner punch the top corners of the holder with the butterfly punch.


    Step Eleven

    11. Punch ribbon holes with a crop-a-dile near the top of the holder.


    Step Twelve

    12. Tie the tea bag holder together with a 10” length of Midnight Muse stitched ribbon.


    Step Thirteen

    13. To make the rosette, follow Tara Bilbao's excellent Quilled Flower Tutorial here. I started by punching a 1-¾” scallop circle out of the Raspberry Ripple Designer Series Paper Stack.


    Step Fourteen

    14. When I finished making the rosette, I adhered it to a 7/8” Scallop Circle Punch out of the same designer series paper.


    Step Fifteen

    15. To make the leaves, I punched two light bulbs (from the Merry Minis Punch Pack) out of Gumball Green Card stock. I then folded the pieces in half lengthwise and distressed them with the Stampin' Distress Tool.


    Step Sixteen

    16. Decorate the rest of the box as desired. I used stamps from the Tea Shoppe stamp set and added a Twinings Irish Breakfast tea in the front and a Sugar in the Raw pack to the back.


    The space for the cookie measures 3” wide X 1-¼” deep X 2- ¾” to 3-½” tall (the top tapers so keep this in mind when choosing your cookies). In the above photo I used Stampin’ Up’s 4” x 6” cello bags. In the photo below, I used a Mrs. Fields individually wrapped cookie. That leaves you with the option to home bake, hand package or buy individually wrapped cookies.


    Stampin’ Up Supplies:

  • Stamp Set: Tea Shoppe (W 125545, C 125547)
  • Card Stock: Midnight Muse (126843), Raspberry Ripple (126842), Gumball Green (126840), Whisper White (100730), 2012-2014 In Color DSP Stack (126910)
  • Ink: Midnight Muse (126860), Primrose Petals (126858), Gumball Green (126861), Black StazOn (101406)
  • Tools: Simply Scored (122334); Diagonal Plate (125586); Bone Folder (102300); Aquapainter (103954); Punches: Scallop Oval (119856), Large Oval (119855), 1-¾” Scallop Circle (119854), 7/8” Scallop Circle (129404), Merry Punch Pack (126882), Butterfly Punch (127526), Stampin' Distress Tool (127562)
  • Embellishments: Midnight Muse 3/8” Stitched Satin Ribbon (126847)
  • Packaging: 4" x 6" Cellophane Bags (102757)

    Shop Stampin’ Up! online anytime, just click HERE.

    Thanks for visiting!! I love reading your comments!!

  • Thursday, March 7, 2013

    Hershey's Cupcake Tutorial

    Today we celebrated my friend’s milestone birthday with a surprise birthday party. I had to come up with something extra special as a favor for her party, something that she had never seen before. You might recognize the bottom of the cupcake from my Hershey’s Easter basket (Yes, I cased myself. LOL). Then I added another piece of card stock for the icing and finally a Hershey's kiss on top as a cupcake topper. I also added a little tag with the greeting “Happy Birthday Cupcake” from the Sale-a-bration 2013 Patterned Occasions Stamp set (available to earn until March 22nd, 2013). If you would like to make your own Hershey’s cupcakes, just follow my step-by-step instructions below.

    Hershey's Cupcake Tutorial


    Step One

    1. Start with a piece of 9” x 2” Chocolate Chip Card Stock. On the long side, score at 5/8”, 1-¾”, 3-¾” and 7”.


    Step Two

    2. On the short side, score at the 1” mark.


    Step Three

    3. Squeeze some multipurpose liquid glue lengthwise along the strip.


    Step Four

    4. Fold the strip in half lengthwise and use your bone folder to burnish the strip.


    Step Five

    5. Fold the strip along the score lines. Squeeze some multipurpose liquid glue onto the tab end.


    Step Six

    6. Bring the ends of the piece together to form a cupcake-shaped trapezoid. Make sure you hold the tab down for a few seconds so that the glue can seal the card stock fibers together. Set aside.


    Step Seven

    7. Cut a piece of 7-¼” x 1” strip of Pretty in Pink card stock. Score at 3- ¼” and 6-¾”.


    Step Eight

    8. Fold the strip along the score lines and squeeze some multipurpose liquid glue onto the tab end.


    Step Nine

    9. Bring the ends of the piece together to form the cupcake icing.


    Step Ten

    10. squeeze some multipurpose liquid glue onto the flat bottom of the cupcake icing.


    Step Eleven

    11. Attach the icing to the cupcake. Make sure you hold the edges together for a few seconds so that the glue can seal the card stock fibers together.


    Step Twelve

    12. For the insert pieces, cut an 11” x 1” and a 7” x 1” strip of Chocolate Chip card stock.


    Step Thirteen

    13. Score the 11” strip at all the inch marks (1”, 2”, 3” etc.).


    Step Fourteen

    14. Score the 7” strip at all the inch marks (1”, 2”, 3” etc.).


    Step Fifteen

    15. Fold the 11” piece into triangles as shown.


    Step Sixteen

    16. Insert the 11” strip into the top of the basket.


    Step Seventeen

    17. Fold the 7” piece into triangles as shown.


    Step Eighteen

    18. Insert the 7” strip into the bottom of the basket.


    Step Nineteen

    19. Pop the kisses into the triangular spaces.


    Step Twenty

    20. Put a dimensional on the bottom of a colored Hershey’s Kiss and adhere to the top of the cupcake


    Step Twenty-one

    21. This is what the cupcake looks like when it’s finished.


    Time Saver Steps

  • Timesaver Step 1 Start with a piece of 9” x 8” Chocoate Chip Card Stock. On the 9” side, score at 5/8”, 1-¾”, 3-¾” and 7”.
  • Timesaver Step 2 On the 8” side, score at 1”, 3”, 5” and 7”. Also on this side cut into 2” strips. This will enable you to make FOUR cupcake frames at one time.
  • Timesaver Step 7 Cut a piece of 7- ¼” x 8” strip of Pretty in Pink card stock. On the 7-¼” side, score at 3- ¼” and 6-¾”. On the 8” side, cut into one inch strips. This step will make EIGHT icing pieces at one time.
  • Timesaver Step 11 Cut a piece of 11” x 8” and 7” x 8” Chocolate Chip Card Stock.
  • Timesaver Step 13 On the 11” side of the 11” x 8” piece, score at all the inch marks (1”, 2”, 3” etc.). On the 8” side, cut into one-inch strips. This will enable you to make EIGHT long insert strips at one time.
  • Timesaver Step 14 On the 7” side of the 7” x 8” piece, score at all the inch marks (1”, 2”, 3” etc.). On the 8” side, cut into one-inch strips. This will enable you to make EIGHT short insert strips at one time.

    Stampin’ Up Supplies:

  • Stamp Set: Patterned Occasions (available with $50 order until March 22nd, 2013)
  • Card Stock: Chocolate chip (102128), Pretty Pink (100459), Marina Mist (119682), Wild Wasabi (108641), Whisper White (100730)
  • Ink: Chocolate Chip (126979)
  • Tools: Simply Scored (122334), Bone Folder (102300), Small Oval Punch (120908), Paper-Piercing Tool (126189)
  • Embellishments: Early Espresso Baker’s Twine (123124)
  • Adhesive: Multipurpose Glue (110755), Dimensionals (104430)

    Shop Stampin’ Up! online anytime, just click HERE.

    Thanks for visiting!! I love reading your comments!!