S weet thank you card using Stampin' Up! products.
Project Recipe
Cut cardstock and designer paper pieces to the following sizes using a Paper Trimmer:
- card from Petal Pink Cardstock at 5-1/2" x 8-1/2" and scored at 4-1/4"
- 4" x 5-1/4" from Sweet Sorbet Cardstock
- 3-3/4" x 5-1/4" from Basic White Cardstock
- 1-1/4" x 5" of rows of tiny red hearts on pink background design from Bee Mine 12" x 12" Designer Series Paper, cut so the hearts are vertical on the vertical strip
- 1-3/4" x 2-3/4" from Basic White Cardstock
- 1-1/4" x 7" from Basic White Cardstock
As you are ready to stamp using the Share A Milkshake Set, place the cardstock on the Stampin' Pierce Mat. Using the mat will help you get a cleaner image each time you stamp. Put a piece of Grid Paper on top of the Mat to protect it from ink.
Mount the "life is sweeter with you" sentiment from the Share A Milkshake Set on Block H. Ink it up with the Sweet Sorbet Ink Pad. Stamp it on the 3-3/4" x 5-1/4" vertical white rectangle so it is as close as possible to the right edge and about 3/4" from the bottom edge. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy, but leave the stamp on the block.
Re-ink the "life is sweeter with you" sentiment on Block H with the Petal Pink Ink Pad. Stamp it on the 3-3/4" x 5-1/4" vertical white rectangle so it is in line with the first stamped sentiment and just below it. It's okay if it goes off the bottom edge a bit. Re-ink the stamp and stamp it repeatedly above the first stamped sentiment. Remember to re-ink the stamp each time with Petal Pink and keep the sentiments in line with the first stamped sentiment. It's okay if the top sentiment goes off the top edge a bit. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy and put the stamp away.
Use the Paper Trimmer to cut the stamped white rectangle down so it is only 5" tall. It's okay if you cut off more of the top and bottom sentiments.
Mount the cherry image from the Share A Milkshake Set on Block A. Ink it up with the Sweet Sorbet Ink Pad. Stamp it on the stamped vertical white rectangle full strength just below the dark Sweet Sorbet sentiment on the right side at a slight angle as shown. Leave the stamp on the block.
Re-ink the cherry image on Block A with the Sweet Sorbet Ink Pad. Stamp off on Grid Paper. Without re-inking, stamp it on the vertical white rectangle somewhere around the lighter sentiments. Repeat multiple times remembering to re-ink and stamp off each time and changing the angle and location of the image each time. Leave the stamp on the block.
Adhere the thin strip of Bee Mine Designer Paper to the left side of the stamped white rectangle so the top, bottom, and left edges are even. Make sure the hearts are right side up!
Adhere the stamped white rectangle with designer paper attached to the center of the Sweet Sorbet rectangle.
Cut a 5-3/4" piece of the Sweet Sorbet 1/4" Bordered Ribbon.
Lay the ribbon across the matted cardstock/designer paper rectangle so it covers the seam between the designer paper and stamped cardstock. Fold the ends of the ribbon over and secure the ribbon in place on the back with strips of Tear & Tape Adhesive.
Remove the protective backings from the Tear & Tape pieces and add Stampin' Seal to the back of the Sweet Sorbet rectangle. Adhere the rectangle to the front of the Petal Pink card.
Mount the solid, taller, skinnier ice cream dish image from the Share A Milkshake Set on Block H. Ink it up with the Pool Party Ink Pad. Stamp off on Grid Paper. Without re-inking, stamp it in the center of the 1-3/4" x 2-3/4" white rectangle.
Mount the detailed, taller, skinnier ice cream dish image from the Share A Milkshake Set on Block H. Ink it up with the Pool Party Ink Pad. Stamp it over the top of the first stamped dish image.
Pick out the matching ice cream dish die from the Share A Milkshake Dies. Put it on top of the stamped ice cream dish on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine.
Adhere the ice cream dish cut out to the front of the card so it is about 1" from the bottom and you can just see a bit of the ribbon at the base of the glass on the right side.
Mount the larger ice cream scoop image from the Share A Milkshake Set on Block C. Ink it up with the Sweet Sorbet Ink Pad. Stamp it in the center of the remaining white strip on one end leaving room to cut it out. WITHOUT RE-INKING, stamp it again on the white strip leaving room between the images to cut them out. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy, but leave it on the block.
Re-ink the larger ice cream scoop image on Block C with the Petal Pink Ink Pad. Stamp it on the white strip leaving room between the images to cut them out. Clean the stamp using the Stampin' Scrub and Stampin' Mist Stamp Cleaner and/or Simply Shammy and put it away.
Re-ink the cherry image on Block A with the Sweet Sorbet Ink Pad. Stamp it on the end of the long white strip leaving room between the images to cut them out.
Pick out the matching ice cream scoop die and matching cherry die from the Share A Milkshake Dies. Put them on top of the stamped images on a platform on your Stampin' Cut & Emboss Machine so they are centered over the images. Make sure the dies do NOT overlap. Run through the machine. Leave the ice cream scoop die out.
Put the ice cream scoop die on top of one of the remaining stamped ice cream scoop images on a platform on your Stampin' Cut & Emboss Machine so it is centered over the image. Run through the machine. Repeat with the final ice cream scoop image.
Adhere the ice cream scoop images together so they overlap each other a bit and the full strength Sweet Sorbet one is on the bottom and the stamped off Sweet Sorbet one is on the top. You can tuck the bottom bump of each into the little slit cut into the right side of each if you want.
Adhere the ice cream scoops to the front of the card so they are on top of the dish.
Use a Mini Stampin' Dimensional to adhere the cherry cut out to the front of the card as shown so it covers the slit cut into the right side of the top ice cream scoop.
Cut a 3" piece of the Sweet Sorbet 1/4" Bordered Ribbon.
Tie a half knot in the center of the ribbon. Trim the ends.
Use a Mini Glue Dot to adhere the ribbon knot to the front of the card as shown so it is centered over the notch at the bottom of the glass dish on the right side.