Taco Fiesta
All
images © 1990-2022 Stampin’ Up!®
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Stamp Sets: Taco Fiesta (160732)
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Card Stock and Paper: Sweet Sorbet (159268); Basic
White (159276); Country Gingham Designer Series Paper (DSP) (160388); Copper
Foil (142020)
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Stamp Pads: Memento Black Ink (132708)
·
Tools: Scalloped Contours Dies (155560);
Stampin’ Blends- Daffodil Delight (154883), Bermuda Bay (154878), and Sweet
Sorbet (159224)
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Miscellaneous: Pastel Adhesive-Backed
Sequins (160387); Stampin’ Dimensionals (104430); Stampin’ Seal Adhesive
(152813); Paper Snips (103579)
Measurements:
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Card Stock 1: Sweet Sorbet- 8 ½” x 5 ½”
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Card Stock 2: Basic White- 1 7/8” x 3 ¼”, scrap 2 ¼” x 1 ¾”
·
Country Gingham: 5 ¼” x 4”
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Copper Foil: 3” x 4”
Instructions:
1. Score card base on the long
side at 4 ¼” and fold.
2. Attach
the gingham piece to the card front using Stampin’ SEAL.
3. Die-cut
a scalloped rectangle from copper foil and pop it up in the center of the card
front using Stampin’ Dimensionals.
4. Stamp
the sentiment at the top of the 1 7/8” x 3 ¼” white cardstock in Memento Black
ink. Then, stamp the candy image a few times all over in Memento Ink and color
them in with the Stampin’ Blends. Attach that rectangle to the copper foil
using Stampin’ SEAL.
5. Stamp
the pinata in Memento Black ink on the other piece of Basic White card stock
and color with the same Stampin’ Blends as the candy.
6. Fussy
cut the pinata using your paper snips and pop it up on the card front using
Stampin’ Dimensionals.
7. Add
a few gold sequins from the Pastel Adhesive-Backed Sequins Pack to finish your
card.
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