Showing posts with label gingerbread & peppermint. Show all posts
Showing posts with label gingerbread & peppermint. Show all posts

Monday, November 29, 2021

Joy Fold Gift Card Holder

I am getting ready for my Gift Card Holder class next month.  This is a design that I haven't tried  before.  It's a Joy Fold card turned into a Gift Card Holder. I usually make several ideas, and choose them later...  I do like how nicely this one is coordinated!  Join me for class the 3rd week of December!




Measurements:  

  • Real Red: 1/2 sheet cut LENGTHWISE, 3" x 8"
  • Old Olive: 2 1/2" x 4"
  • Basic White: 2 1/2" x 4", 1 7/8" x 3"
  • Gingerbread & Peppermint DSP (N): 4" x 5 1/4" (sm peppermints), 2 1/2" x 4" (lg peppermints), 3" square (stripe), die cut "mints", die cut snowflake
To Make This Card

  • Fold large Real Red piece in half. Trim 2 3/4" from front flap.  You will not need this piece for this card.
  • Attach Small Peppermint piece to inside.
  • Attach Large Peppermint print side to front flap.   
  • Fold small Real Red piece in half.  Adhere to inside of card with the fold to the RIGHT.
  • Cut a Stitched Scalloped Rectangle from Old Olive. Attach to the front of this smaller folded card.
  • Cut the same size from Basic White.  Attach this to the inside.
  • Stamp sentiment in Real Red onto smallest piece of white.  Cut out with smaller Stitched Scalloped Rectangle. Adhere to front over Old Olive.
  • Take 3" square of DSP and cut a half circle with the Layering Circle Dies along one side. Attach to the inside of the smaller, red card.  I used 1/8" Tear & Tape around 3 sides.
  • Die cut mints from the Large Peppermint DSP using coordinating die.  Also cut out one "snowflake" of your choice.
  • Take one large "mint", place Mini Dimensionals along one side, close smaller red card into place, and attach the "mint" to help keep the smaller card closed.  Note: You might want to strengthen this piece by mounting it on a piece of cardstock. 
  • Decorate the front of the small, red card with peppermints, pop up a couple with Dimensionals.  Also, add a few Red Rhinestones.
  • Don't forget to decorate the inside!  I placed 3 "mints" inside, and the die cut "snowflake" onto the Gift Card "Pocket".  Also decorate the inside with Red Rhinestones.
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Wednesday, November 17, 2021

Gingerbread Corner Tuck Fold

I am still in love with the Frosted Gingerbread Bundle!  Love, love, love the DSP.  I am actually OUT of a few sheets!!  I saw a version of the Corner Tuck card, and just had to share!  This is our version!

 Measurements:  

  • Old Olive: 1/2 sheet cut LENGTHWISE, 1 1/8" square
  • Gingerbread & Peppermint DSP (N): 2 different pcs @ 2 1/2" x 4", 1 "tree", scrap
  • Basic White: 4" x 5 1/4", 2" x 3 1/4"
To Make This Card

  • Fold Old Olive piece in half. Trim 2 3/4" from front flap.  Set aside.
  • Attach White piece to inside.
  • Attach one piece DSP to left front flap.  Attach the other to the trimmed off piece.
  • Fussy cut one "tree" from printed DSP.  Set aside.
  • Stamp sentiment in Real red onto small white piece.  Cut out with Scalloped Contour Die, with the sentiment over to the right. Attach to trimmed piece. 
  • Cut square of Old Olive diagonally.  You will use only one piece.  Save the other for another card, or share with a friend.
  • Cut the triangle layer with the Stitched Triangles.  Attach to Olive Triangle.
  • Attach this layered triangle piece to the card with 1/8" Tear & Tape.
  • Now you can add the "trimmed piece" to the left flap of card. Tuck the corner under the triangle, and attach the left half of this piece to the left front flap.
  • Add your trimmed tree to this piece, with Dimensionals.
  • FInish with Red Rhinestones.
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Thursday, August 26, 2021

Baby Wipe Gingerbread Bells

Here is another cool project we made at Vacation Stamping School!! It utilizes the "bells" from the Frosted  Gingerbread and a technique that I haven't done in AGES....the Baby Wipe Technique!  You get such neat effects with this simple technique.  So, grab your refill inks and a pack of baby wipes and give it a go!



Measurements:   

  • Real Red: 1/2 sheet
  • Basic White:3 3/4" x 5"
  • Cinnamon Cider: 4" x 5 1/4" (inside), 2 1/4" x 3 1/2"
  • Shimmery White:  2 1/2" x 4 1/4" (bells)
  • Gingerbread & Peppermint DSP (N): 3" x 4"
To Make This Card:

  • Create your own, custom "ink pad" using baby wipes & ink refills in a stamp case. Take several baby wipes, fold, and place in the stamp case.  Add several drops of each color ink to make your pad.
  • Samp the bell into your custom "ink pad" and then stamp on the Shimmery White cardstock.  Be sure to use a Stampin' Pierce Mat to get good, even pressure.  Repeat for another Bell.  Cut out with corresponding die.
  • Ink the "bell" up one more time, and stamp on the White piece for inside.
  • Also, while you have your custom pad, ink up the sentiment and stamp on the Cinnamon Cider piece as shown.
  • Fold the Real Red card base in half.  Attach DSP and Cinnamon Cider piece as desired.
  • Add "bells" on top with Dimensionals.
  • Layer White inside piece to Cinnamon Cider layer and attach to inside of card.  Stamp sentiment in Cinnamon Cider.
  • Finish with White Bakers Twine bow, and scattered gems.
  • Attach Basic White and Cinnamon Cider Layers.
  • Stamp sentiment in Real Red onto scrap of White.  Cut out with Stitched Rectangle Die.
  • Set aside.
  • Die cut 3 different shapes from DSP. Also cut out 3 "peppermints".
  • Now arrange all onto your card.  I laid out the bottom die cut first, and then attached the sentiment piece, and then arranged the rest of the pieces.  I popped up the larger die cuts, and the "pepperments" are on flat.
  • Now, attach the remaining White piece to the inside of the card.
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Monday, August 23, 2021

Frosted Gingerbread Slimline

This past Saturday, I attended an awesome, virtual demonstrator event called Vacation Stamping School!  This event is put on by a group of very talented,  "related" Midwest Demonstrators.  This is my third year attending, the second virtually, and it never disappoints! Anyway, we always get tons of inspiration, ideas, and stamping!! This year, we stamped 7 projects using the awesome Gingerbread & Peppermint Suite. I'll be sharing these over the next few days, but am starting with my favorite, a slimline card! Be sure to take a look at this Suite in the "Holiday" mini catalog!



Measurements:   

  • Old Olive: 7" x 8 1/2"
  • Basic White:2 pcs @ 3" x 8", scrap
  • Cinnamon Cider: 2 3/4" x 7 3/4"
  • Gingerbread & Peppermint DSP (N): various sheets for die cuts
To Make This Card:

  • Score Old Olive Base at 3 1/2".
  • Attach Basic White and Cinnamon Cider Layers.
  • Stamp sentiment in Real Red onto scrap of White.  Cut out with Stitched Rectangle Die.
  • Set aside.
  • Die cut 3 different shapes from DSP. Also cut out 3 "peppermints".
  • Now arrange all onto your card.  I laid out the bottom die cut first, and then attached the sentiment piece, and then arranged the rest of the pieces.  I popped up the larger die cuts, and the "pepperments" are on flat.
  • Now, attach the remaining White piece to the inside of the card. Add strips from the DSP to the top and bottom.  Fussy cut a "tree" from the DSP and stamp sentiment in Real Red.
  • Finsh by attaching some of the Gingerbread & Peppermint Acrylic Shapes to the "peppermints".
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