Our Color Challenge for this week: CC298: Chocolate Cherry Crumb Cake
This card has more steps than I intended. I got carried away with adding things when my original design didn't work as expected.
Dimensions: 4 1/4 x 5 1/2"
Cardstock Layers: Crumb Cake card base, Chocolate Chip (edged with Gold Lame Smooch). Very Vanilla (misted with Gold Glow Smooch), Chocolate Chip frame (coat with VersaMark, heat & stick, and Chocolate Glitter
Stamp sentiment with Chocolate Chip ink (smear to age/distress); punch with Curly Label, edge with Cherry Cobbler; coat with VersaMark and clear embossing powder, add a sprinkle of Champagne glitter; heat set
Cut Cherry Cobbler label using Mover & Shaper Curly Label die; attach sentiment using single layer of foam tape/Dimensionals
Poinsettia - coat chipboard (I used thin chipboard from pack of SU DSP) with adhesive sheet, cover with fabric; cut petals using Table Setting BS die (8 large petals, 15 small petals)
Edge petals with Chocolate Chip ink; to add glimmer paint petals with diluted Gold Lame Smooch (I put several drops of the Smooch on wax paper and thinned it out using my aqua painter); I added a bit of Smooch Top Coat for a different level of shimmer. I smeared the smooch around using the Aqua Pinter letting the water bring in the chocolate chip to dull the fabric
To assemble poinsettia - punch or cut a rough circle (about 2”) of scrap paper, coat with glue and layer bottom layer of large petals.
Cut/punch a smaller circle of scrap paper, add 2 layers of foam tape/Dimensionals and add 2nd layer of petals.
Trim small petals to form 3rd layer. Add glue to the back of the small petals and attach to the second layer. Cut off the brad butts and glue brad to flower center
Attach flower to card with glue and bend petals up to shape.
Attach label to card using 2 layers of foam tape/Dimensionals.
Hope you like.
Date: Saturday, November 27, 2010 GMT Views: 1139
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