For this card I used products from the Ice Cream Corner Suite by Stampin UP®. It's such a fun suite with all the wonderful color combinations!
Cuts and Card Base - DSP = Designer Series Paper
Card Base - Thick Whisper White - 4 1/4 x 8 1/2 scored at 5 1/2
Layer 1 - Ice Cream Corner DSP - 4 x 5 1/4
Layer 2 - Basic White - 1 1/2 x 4 1/4
Layer 3 - Blackberry Bliss - 3 1/4 x 4 1/4
Layer 4 - Basic White - 3 x 4
Layer 5 - Basic White - 2 x 5
Layer 6 - Blackberry Bliss - 4 1/8 x 5 3/8
Layer 7 - Basic White - 4 x 5 1/4
Instructions:
- Layer 1 - Adhere to the card front.
- Layer 2 - Using the sprinkle image from the Sweet Ice Cream stamp set, stamp several sprinkles onto the sheet using Blackberry Bliss ink. Adhere to card front centering top to bottom.
- Layer 3 - You will be attaching layer 4 to this layer then wrapping it with the ribbon.
- Layer 4 - Using Cinnamon Cider ink, stamp the Ice Cream Cone about 1/2" from bottom edge. Then using the small detailed stamp and Soft Suede Ink, stamp onto the cone forming the pattern of waffle cones.
- In the top left corner stamp the sentiment using Bermuda Bay Ink.
- Adhere to Layer 3 wrap the ribbon around the bottom edge then apply to card front using Stampin Dimensionals.
- Layer 5 - Using the Ice Cream cone stamp, stamp three ice cream tops: One in BumbleBee ink/then sprinkles in Bermuda Bay ink, One in Bermuda Bay ink/sprinkles in Blackberry Bliss ink, and One in Blackberry Bliss ink/sprinkles in Bermuda Bay ink. Then using the Ice Cream Cone Builder Punch, punch out all three. Layer onto Layer 4 starting with first one layering over the cone then build up.
- Once you have the ice cream cone built, adhere three of the Ice Cream Sprinkles to the upper right hand corner as shown.
- Layer 6 - Adhere to the inside of the card.
- Layer 7 - In the lower right hand corner stamp the sprinkles in Bumblebee, Bermuda Bay and Blackberry Bliss. Then Stamp the sentiment in Bermuda Bay. Adhere to Layer 6 on the inside of the card.