Saturday, August 22, 2009

More Stamp Club Projects


Here are projects we made at my Littleton stamp club this month.

This first card is a 3"x3" card, perfect for a gift enclosure. The idea came directly from Stampin' Up! They give their demonstrators such wonderful ideas.

The card base is More Mustard textured card stock. The accent colors are Melon Mambo, Old Olive and Chocolate Chip. The circle stamp is from the stamp set Circle Circus.

The image is stamped 4 times, one in each of the 4 colors mentioned above onto Whisper White card stock. The More Mustard image is punched out using the 1-3/4" circle punch. Then the Old Olive, Melon Mambo and Chocolate Chip images are cut along different flowers and glued down onto the More Mustard image. This is all glued onto a 2" (the large size) Metal Edge tag. (This photo shows the image glued down onto a 2" circle of Brushed Silver card stock, and option if you don't have metal-edge tags. The Old Olive card stock strip was punched using the Scallop Edge punch and then adhered to the right-edge of the note card. The Chocolate Chip flower is punched from the Trio Flower punch and a More Mustard brad is attached in the center. The "thinking of you" image is from the Teeny Tiny Wishes stamp set.




The second card is on a Old Olive card base. The colors are Old Olive, Not Quite Navy, Chocolate Chip and Crushed Curry. The circles (again from Circle Circus) are stamped in a somewhat random pattern and the 5/8" Chocolate Chip grosgrain ribbon is tied onto the front. The greeting image is from the stamp set On Your Birthday.




This last card also uses the Circle Circus and Teeny Tiny Wishes stamp sets. The card base is Rich Razzleberry card stock and the accent colors are Old Olive and Crushed Curry. The circles are punched from the 3/4" circle punch and the layer from the 1" circle punch. These are then attached to the Crushed Curry card stock with Stampin' Dimensionals. The card base was textured using the Sizzix Big Shot and the Stampin' Up! Perfect Details Texturz Plate.

No comments: