Monday, 15 April 2019

Colorful Seasons Card Tutorial

Hi Friends! I hope you had a nice weekend! The card I'm sharing with you today is one I made for this month's Leaders Project Sheet group. There are few fun techniques on this card: stamping off on the flowers (to get the two shades of ink), splattering using the aqua painter and ink pad, omitting (just using a marker to ink the word smile from the sentiment stamp), sponge brayering over the embossed Crumb Cake card stock layer, and emboss resist on the circle embellishment! 

  • Early Espresso: 5 ½” x 8 ½” , 2” x 2”
  • Crumb Cake: 5 ½” x 4 ¼”, 2” x 2”
  • Very Vanilla: 2 ¼” x 3 ¾” , 2” x 2”
  • Rich Razzleberry: 2 ½” x 4”
  1. Fold Early Espresso card stock in half to create card base.
  2. Place Crumb Cake card stock layer inside Country Floral embossing fold and run through Big Shot. Lightly roll sponge brayer over raised images with Early Espress ink. Glue layer to front of card.
  3. Ink branch from Colorful Seasons with Early Espresso and stamp onto Very Vanilla card stock. Stamp flowers with Rich Razzleberry ink, stamping off to get lighter colour. Stamp stamens with Early Espresso ink.
  4. Use Early Espresso marker to ink up the word 'smile' and stamp onto card stock.
  5. Splatter ink onto Very Vanilla card stock using aqua painter and Early Espresso ink pad, then use same ink to sponge edges. Glue onto Rich Razzleberry card stock and adhere to front of card. Add small rhinestones to centre of flowers.
  6. Stamp small butterfly from Butterfly Gala with Early Espresso ink onto scrap piece of Very Vanilla. Ink and stamp inside wings, cut with punch and use a glue dot to add to card. Place small pearl on centre of butterfly.
  7. On 2” x 2” Very Vanilla, ink flowers from Colorful Season with Versamark and stamp. Cover with Clear Embossing Powder, shake off excess and set with heat tool. Roll sponge brayer inked with Rich Razzleberry over top. Wipe excess ink off with paper towel. Cut with 1” Circle Punch.
  8. Use 1 1/8” Scallop Circle Punch to cut circle from 2” x 2” Crumb Cake card stock and sponge edge with Early Espresso ink. Cut another circle, this time using 1 ¼” Circle Punch and 2” x 2” Early Espresso card stock. Glue all three circles together and adhere to card.
  9. Add a linen thread bow.
Supply List

Every month I send out a PDF with awesome tutorials created by our "Leaders Project Sheet" group as well as mine and Frenchie's "Passport Pals".  Click here to find out how to get them!

Thanks for stopping by ~ I hope you were inspired by today's project and that you'll visit again soon!

1 comment:

  1. Such a beautiful card, Tiny. Love the use of Crumb Cake.

    I was surprised to read glossy paper is being retired so I'll put that on my list for my next stamp club I attend. I suppose everyone wants Yupo paper these days.

    Have a good day my friend.