Hi Everyone. Well, last night I held my very first Stampin' Up! workshop. It was a make and take and I can call it a relative success. We made 3 projects, 1 of which I am sharing today. All the projects were made with the new colours...(I think they are gorgeous, OK maybe I am a bit biased LOL), and new stamps using a mix of the wooden and clear stamps. Some of the ladies had never stamped before, so I was excited to share the products with them.
Promoting products is always so much easier when you truly believe in the product for its quality and looks.
The products used in this project can all be purchase through my Stampin' Up! website, or you can contact me to host a workshop.
Stamps: Artistic Etchings, Elements of Style
Paper: Whisper White, Cherry Cobbler, Crumb Cake, Early Espresso
Ink: Cherry Cobbler, Crumb Cake, Early Espresso
Accessories: A5 Envelope, (fits a standard card – 5 1/2” x 4 1/2”) Big Shot, Lattice Embossing Folder, Scallop Circle Die Cut, Crimper, Sponge Dabber, 1 ¾” Circle Punch, Dimensionals
The A5 envelope is sealed and a strip 1 ½” wide is cut off; this will become the cap to the holder.
The swirl image from the Elements of Style is stamped randomly on the front of the envelope using Crumb Cake ink and using a sponge dabber, sponge Crumb Cake ink around the edges of the holder and the cap; this will provide the vintage look. The envelope is put through the crimper width wise so that the crimp runs the length of the envelope holder.
The medallion image from the Artistic Etchings stamp set is stamped on whisper white using Cherry Cobbler ink, punched out and layered on the Cherry Cobbler circle scallop using Cherry Cobbler CS. A strip of Crumb Cake is layered on a strip of Cherry Cobbler and finally the medallion is attached to the strips using a dimensional and all is attached to the envelope.
The sentiment from the Elements of Style is stamped on the cap with Early Espresso.
The layers for the insert are Cherry Cobbler, Crumb Cake, embossed using the Big Shot and the Lattice Embossing Folder, Early Espresso, Cherry Cobbler and Whisper White.
The Eiffel Tower image is stamped on the Whisper White using Early Espresso, and the crown is stamped using Cherry Cobbler and cut out. Finally the sentiment “AMOUR” is stamped using Cherry Cobbler on Crumb Cake, cut out and layered onto the Eiffel Tower.
Next time I will share project #2.
Have a great Saturday and until next time....