It’s time for another round of inspiration from The Stamp Review Crew. If this is your very first visit to one of our hops, we are a group of international Stampin’ Up! demonstrators whose mission is to do a blog hop on the first and third Mondays of each month. Our hops are unique because each of us features the same stamp set used in a variety of ways. This week we are featuring the Merry Café stamp set. I am #12 on the hop. You may have just left Stop #11, the talented Cindy Elam! After visiting me, you will continue to Stop #13, Natalie Lapakko. Enjoy today’s hop!
Merry Café – Joy Fold Card
When I found out we were using the Merry Café stamp set for this hop, I wanted to create a card in which I could tuck a little cash or a check. I needed something elegant, and so for the task at hand, I created a Joy Fold card using Year of Cheer Designer Series Paper and Champagne Foil. To create the fold, I used this Splitcoast tutorial. It’s my “go-to” pattern whenever I make Joy Fold cards.
I embossed the Champagne Foil using the Winter Wonder Textured Impressions Embossing Folder, and trimmed the front edge. A Velcro dot holds the panel closed.
Rhinestones add a touch of sparkle to the inside front panel.
The top of the cup and edge on the right are not adhered. A little moolah or a folded check snuggles in nicely. Abe looks quite cozy, don’t you agree?
I hope you enjoyed today’s card made with the Merry Café set. Won’t you let me know in your comment today? Of course, if you ever have a question about the cards I create or the techniques I use, I am only an email away. Now hop along to Stop #13, the incredible Natalie Lapakko, to see what she has in store for you! If you get lost along the way, you can find a list of all the hoppers at The Stamp Review Crew.
If you would like to try your hand at creating today’s card, the supply list is located below. Clicking on a product takes you right to my store. Until next time…
4. Create three Crushed Curry leaves. Stamp off once for the bottom layer, and use full strength for the detailed over-stamp. Repeat with Tangerine Tango ink, creating 2 leaves. Snip out all five leaves with Paper Snips.
5. Using the Seasonal Layers thinlits, cut 2 smaller leaves from Crumb Cake.
6. Create a banner from Early Espresso cardstock. Snip a “V” into both ends. Adhere the banner. Add the lace, gathering it up on one side. Use Mini-Glue Dots to hold the ruching, or gathers, in place. Add the Gold Mini Sequins. Note: I did not adhere the ends of the banner, in order to insert leaves under them.
7. Ink the sentiment in Soft Suede, and stamp onto Whisper White cardstock. Punch out with the 1-1/2″ Circle Punch.
