This card is for today'scolor challenge - vintage violet, sage shadow, and creamy caramel. I'm not a huge sage shadow fan, so I justused it minimally on this card, and I quite like how it looks with the other colors. Thanks to Amy R - I used her ribbon dying technique to getsome vv grosgrain!
Here's what I learned doing this card:
1. Amy R.'s ribbon dying tutorial is awesome. It's really easy!
2. It's veryhard to get the shade of violet dark enough using this method.
3. Stampin' Up plastic boxes are not microwave safe,and melt in under 30 seconds.
4. Heat setting the ribbon in the microwave to achieve a darker color does not work.
5. Running your damp dyed ribbon through the ink pad gives you the perfect shade of vintage violet. Just moosh the ribbon with your fingers to blend the color evenly. Messy,but it works.
6. I love all my new stamps!!!
Date: Tuesday, August 15, 2006 GMT Views: 2002
Favorited:70
Paper: vintage violet, sage shadow,creamy caramel, very vanilla
Ink: vintage violet, creamy caramel
Accessories: glassy glaze enamel, sponge daubers, vv reinker, white gel pen, eyelets, brads, white grosgrain ribbon, brads, designer label punch, large circle punch
Registered: March 9, 2005 Location: OH Posts: 28538
Tue, Aug 15, 2006 @ 3:47 PM
Sarah this is just gorgeous!!! I love all of the elements you have here. For the new colors this technique that I am about to mention, won't work, but for colors that have a spot and a stamp pad, you can hold your ribbon down with the spot on the ink pad and it will color your ribbon as well. You can heat set your ribbon with a heat tool. I never use the microwave.
I also use a ziplock snack bag with reinkers and water. I remove the ribbon with a plastic clothes pin and hold it and dry the ribbon with the heat tool. If you use wooden clothes pins they absorb the color.
If you use the snack bag and don't like the darkness of the color, you can always add more reinker and try again.
Your screen name made me say awwww. I have a daughter named Sarah. My nickname for her is sarbear.
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