One of my favorite stamp sets in the Stampin’ Up! Summer Mini Catalog is the Sweet Scoops stamp set. I didn’t think it would be that great but it is one of those sets that you can use for a lot of fun techniques! Last week I had the girls from the Towne Lake Card Club over for their monthly get together and I decided to use this fun stamp set for one of our projects. I redesigned a card that I had made earlier and used for my Ice Cream Party class. This card was based on Neapolitan Ice Cream my original was Mint Chocolate Chip.
This fun card uses two techniques – Baby Wipe and Rock ‘n Roll.
The colors for the ice cream are Chocolate Chip and Pretty in Pink. To create the ice cream fold up a baby wipe and use the Stampin’ Up! Reinkers for the colors to put small drops on the baby wipe. You are basically creating your own multi-colored ink pad. In a few spaces where the colors don’t meet you will have white (that’s the vanilla). Use this pad to ink up your ice cream stamp.
For the cone I used Crumb Cake ink – ink up the stamp with this lighter color first. And I used Chocolate Chip ink – take the already inked stamp and roll just the edge in the darker ink. For mine I did the left side and the top and a touch on the bottom edge. This gives the cones a little shadow making it look more 3-dimensional.
To dress up the card I added a scallop edge with white gel pen dots. And also a panel of Crumb Cake that was run through the Big Shot machine with the Square Lattice Embossing Folder. I love this folder and think it resembles the texture of an ice cream cone. Another strip of Chocolate Chip was added on the bottom with some white gel pen dots.
I stamped “Have a sweet celebration!” on the bottom in Chocolate Chip ink. A quick birthday card for someone special.
I ‘m going to try adding a full list of supplies at the bottom of my post – but I can’t promise I’ll do that every time.
I did want to add a note about the white gel pen. I store my gel pens on their sides (which is also how you should store your Stampin’ Write Markers). I originally stored them tip down and discovered that they would stop working before the ink ran out. Since I changed to storing them on their sides I have not had any problems and use the pen until there isn’t any more ink in it. My thought is that if you store them tip down the ink sits at the edge of the tip and if you aren’t using it daily the ink dries in the tip and clogs it, on it’s side the ink doesn’t fill the tip while it is being stored. This is just my thought – I have no proof that is makes a difference other than my experience.
So have a Sweet Day!
Stampin’ Up! Supplies:
- Card stock: Pretty in Pink, Chocolate Chip, Crumb Cake, Whisper White
- Ink: Chocolate Chip and Crumb Cake Classic Ink pads, Chocolate Chip and Pretty in Pink Classic ink Refills
- Stamps: Sweet Scoops Stamp set
- Big Shot Die-Cut Machine, Square Lattice Embossing Folder
- Scallop Edge Border Punch
- White Gel Pen
To order Stampin’ Up! Supplies to make this card click here.
