Birthday card

My daughter is headed to a slumber birthday party tonight so when my little one was napping we made this cute simple card together. Glitter makes all the difference to an eight year old!! 



We used Melon Mambo, Chocolate Chip, and Whisper White cardstock, with some of the Sale-A-Bration DSP I had in my stash.  Most of the paper came from my scrap basket which I spent about an hour sorting and filing.  I do love using scraps!

Crazy for Cupcakes

This sweet birthday card was cooked up at a recent workshop.

Ingredients
Crazy For Cupcakes
Raspberry Tart Designer Series Paper
Whisper White cardstock
Kiwi Kiss cardstock
Rose Red cardstock
Big Shot Top Note die
Scallop Edge Punch, and Scallop Circle, 1 3/8" Circle Punch
Dazzling Diamonds, Crystal Effects
Kiwi Kiss and Rose Red Classic Ink, Black Stazon,
Stampin Up Markers
Two Way Glue
Dimensionals
Snail Adhesive

The Card
Trim a Rose Red cardstock to 5.5x8.5. Fold in half. Stamp the edges of the card with Rose Red Ink. (Versamark would also work if you have that instead) Cut a strip of DS Paper and a strip of Kiwi Kiss cardstock an half inch wider than your original. Scallop the edge and adhere the ds paper on top so the scallop shows on the bottom. Mount on the card.

Run the Whisper White & Kiwi Kiss Cardstock through the big shot with the Top Note. Cut both top Notes in half. Trim along the dotted line of the white top note and stamp the cupcake tower with Stazon. Let it dry then color in the cupcakes with markers. Dot the cupckes with Two Way Glue, and apply the Dazzling Diamonds. Apply that to the Kiwi Kiss top note.

Stamp the cupcake again on Whisper White and cut it out. Color it in with markers. Stamp the happy birthday phrase tightly so that it forms a circle and punch it out. Adhere the cupcake to the stamped circle with a Dimensional, and then apply that to a Rose Red scallop punched circle. Then fill in the cupcake with Crystal Effects. Let that dry then adhere to the card.

Stamp Camp Project

This card was done at a Stamp Camp this weekend. This was my first time teaching a project at a Stamp Camp and it was lots of fun! This project uses my favorite Big Shot. It is birthday card that could be sent to an adult or a child. You could use Chocolate chip ink instead of VersaMark. And of course you can swap out the paper for anything else you have. I had tried the cupcake with Raspberry tart as the frosting and a Chocolate Chip card stock for the bottom and that was adorable too. I wanted more of a universal appeal so I went with green frosting instead.

Big Shot Tip
Run your paper with the side you want to show facing down. This is a good habit to use since alphabet dies need to be done this way. It also protects the surface you want to use from any impressions left by your cutting pad. Or you can place a piece of paper on top as a buffer.

Ingredients
Big Bold Cupcakes 4-pack Sizzlit Die
Crazy for Cupcakes stamp set
Happy Happy Birthday Jumbo Wheel
Itty Bitty Background stamp set
Pacific Point card stock
Chocolate Chip card stock
Barely Banana card stock
Confetti White card stock
Certainly Celery Designer Series Paper
Candy Lane Designer Series Paper
Pacific Point refill
Pacific Point Classic Ink
Tangerine Tango Classic Ink
VersaMark
Empty Jumbo Cartridge
Scallop Edge Punch
Stampin Dimensionals
Snail Adhesive
Stamping Sponges
Crimper

The Card
Cut a piece of Confetti White Cardstock 5.5”x 8.5” and fold in half.
Wheel the bottom edge of the card on the inside with the Happy Happy Birthday Jumbo Wheel using only the top 3-4 lines. Scallop the top edge of the card using the Scallop Edge Punch.

Cut the Pacific Point card stock 2.25” x 5.5”. Set aside. Cut the Chocolate Chip card stock 2”x 5.5”. Stamp the Chocolate Chip piece with the Itty Bitty Background stamp using the VersaMark Ink. Adhere it onto the Pacific Point Card stock.

Cut the Certainly Celery Designer Series & Candy Lane Designer Series paper 2.25” x2.25”
Run both pieces through the Big Shot using the Big Bold Cupcakes Sizzlit Die. Run the cupcake base through the Crimper.
Cut a piece of Barely Banana card stock 2.25” x1.25. Run it through the Big Shot with the Big Bold Cupcake Die.
Flick the candle flame with the stamping sponge and the Tangerine Tango ink.

Cut your dimensionals in half and place around the edges of the cupcake base & top so that it will pop on the card. Run snail adhesive on the candle & flame and place flush on the card. Stamp the card with the bithday saying from the Crazy For Cupcakes stamp set. Now you are ready to wish someone special a happy birthday.

Big Shot Cupcake Card

I made this birthday card using my Big Shot and Big Bold Cupcake die cut set and Top Note die. It was simple to use the big shot and really easy to make multiples to send out as invitations. The stamped happy birthday is from my favorite All Holiday set.

The Card

Step 1.
Run Whisper White cardstock through using the Top Note.


Step 2.
Run Barely Banana, Rose Red, Chocolate Chip, and Whisper White through the Big Bold Cupcake. Cut cardstock for each color into 2.25 squares and run through the Big Shot. Take the Candle pieces and apply to the Top Note with 2 Way Glue.



Step 3.
Place the cupcake top down on top of the candles.



Step 4.
Place the cupcake bottom down leaving a small amount of white showing through.


Step 5.
Take the flower piece and white center together with a dimensional and place on cupcake base.


Step 6.
Stamp Happy Birthday on the card with Baja Breeze. Apply Snail Adhesive to the back of the Top Note and place on the card.
Ta Da!