My post yesterday was short because I was in a hurry in between various things I was doing.  So I’m back today to elaborate more on the flower – I had several people ask how to make the flower.  I think when you see the Sweet Centers stamp set in the Holiday Mini Catalog it isn’t completely clear what that stamp is supposed to be.

So here is my version of the flower – and I’m sure you can do it many different ways with different amounts and layers of petals. I tried a couple of different things before I settled on what was the easiest for me.

1.  First I started with a 3″ x 3″ square of card stock.  I used the 1-3/4″ circle punch to punch a circle out of the center.  I laid it over one of the sweet treat cups.

2.  I stamped 16 petals.  In these pictures they are just stamped in So Saffron ink on Whisper White card stock.  My finished example they are stamped in So Saffron and rolled in Close to Cocoa on the edges for each petal.  I cut out all 16 petals with my paper snips.  I tried to punch the petals with one of the oval punches but none of them fit exactly.   Now that I think about it if you didn’t have the stamp set you could still make flowers – by punching out petals with an oval and then use a circle to add the curve against the cup….just a thought of something else to try (wouldn’t that be pretty with DSP….ok see now I’m on to more ideas – I better get back to my craft room once I finish this post).

3.  I basically created 4 layers of petals.  The first layer is 4 petals attached to the square with snail.

4.  The next layer is 4 more petals attached in the spaces between the first four.  Again using snail.  You could stop with that and have a pretty flower – but I wanted more.

5.  I added the next layer of 4 petals with Stampin’ Dimensionals again in between the petals I already put down – place them in every other space.

The leaves you can see in this photo are attached with snail in between the layers that were snailed down and the ones on dimensionals.  I actually added them at the very end.

6.    Then add the the last 4 petals in the remaining spaces using Stampin’ Dimensionals.

7.  So to finish I trimmed the square in the back so that you couldn’t see it.  You may ask why didn’t I start with a circle – I tried that but it was harder to punch the hole out of the center and harder to get the petals lined up.  So for me I found it easier using the square and trimming it afterwards.  I did cut a 3″ circle using my Circle Scissors – my finished photo shows a So Saffron piece – but for my class I used Chocolate Chip which I like better.  This is the back of the flower.  So take the Sweet Treat cup and fill it with the candy – my picture used M&Ms but my class used chocolate covered raisins (they are all brown colored).  Fill the cup and adhere it to the Chocolate chip circle.  Then set it down and adhere the flower over the top of the cup – I just used my snail.

Then I used tape to attach the skewer to the back – my skewers were the ones from the Country Living Summer cookout kit (they aren’t pointed).

I added Old Olive ribbon and then create a tag using the Oval Stamp set.

Here is the final project one more time.

I hope that all made sense.  I have new example using the Valentine heart which was giving me trouble to begin with.  I figure out what to do though – so check back for that one on another day.

Thanks for stopping by – it is again a Rainy Day in Georgia …..stay dry.