Feb 23 2009

Sweet Stems

Well, the weekend flew by, didn’t it?  Saturday, I went to my upline’s meeting in the morning and then was able to get a couple card challenges done with my friends in the afternoon.  Sunday I just spent the day resting.  I have felt the beginnings of a cold, so wanted to try to pamper it before it took over.  My youngest (who is at college) stopped by for a couple hours (and dinner).  It was good to talk with him.

This card is one that my Stamp Club members did last month.  I like the softness of Pink Pirouette along with the Kiwi Kiss and Chocolate Chip colors.  I started with a card base of Pink Pirouette, then added a layer of Kiwi Kiss and a layer of Chocolate Chip that was stamped with the flower in Chocolate Chip…tone on tone.  I cut the Pink Pirouette and Raspberry Tart Designer Paper together with the Top Note die in the Big Shot machine.  Then I wrapped the Kiwi Kiss stripe ribbon around to the back and secured.  I stamped the Sweet Stems flower on Whisper White with Basic Brown ink and colored with my blender pens and ink pads.  I added a small green Rhinestone brad to the center of the largest flower. I cut the flower out with the Coluzzle (available only while supplies last!) and layered it with Chocolate Chip oval cut from the Coluzzle.  I adhered that flower piece to the Top Note piece with dimensionals and adhered the Top Note to the card base.  Finally, I added three 1/4" circles over the ovals for a little added touch!  And the greeting, "thank you" from Fresh Cuts finishes it off.

Hope you have a great week!

Set:  Sweet Stems, Fresh Cut
C/S: Pink Pirouette, Whisper White, Chocolate Chip, Kiwi Kiss, Raspberry Tart DSP
Inks:  Basic Brown, Kiwi Kiss, Pink Pirouette
Other:  Green mini Rhinestone brad, Top Note die, 1/4 circle punch, Oval Coluzzles, Kiwi Stripe ribbon


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