I made this card for my co-worker, who loves chocolate. The cake and the background are both embossed with clear EP mixed with real cocoa powder. This is based on the Scratch-n-Sniff technique described in Stampin' Success July 2007 issue. The card smells chocolaty. The cake stamp was kissed to VersaMark'ed Floral BG stamp, and then I used the chocolate chip marker to color in the stand. The wide Ivory grograin ribbon is the new ribbon in the catty, tied together with the old chocolate grograin. (Dazzling diamonds added to heat-n-stick powder on candles, middle layer). No sentiment stamped, since I really didn't find "room" for it. My teammates and I signed the card and surprised her with a chocolate ice cream cake on her 30th birthday.
Date: Monday, August 13, 2007 GMT Views: 1019