I used the Sweet Ice Cream Bundle from the January to June 2021 Mini Catalog (page 49) for this fun birthday card. The bundle includes the Sweet Ice Cream Photopolymer Stamp Set and the Ice Cream Builder Punch at a 10% discount when purchased together (item no. 156244). Enjoy!
The Paper Cuts
- Thick Basic White Cardstock: 4 1/4″ x 8 1/2″ scored at 5 1/2″ (card base)
- Basic White Cardstock: largest scallop rectangle die cut from Stitched So Sweetly Dies.
- True Love 12×12 Designer Series Paper: 5 1/2″ x 4″ (front panel and inside strip)
- Bermuda Bay Cardstock: 1 1/2” x 2” (ice cream scoop)
- Blackberry Bliss Cardstock: 1 1/2″ x 2″ (ice cream scoop)
- Pumpkin Pie Cardstock: 3″ x 2″ (ice cream cones)
I began by coloring the white stripes in the True Love Designer Series Paper panel with Stampin’ Blends: Pumpkin Pie Dark, Blackberry Bliss Light, and Bermuda Bay Light. I colored a 17″ piece of White Crinkled Seam Binding Ribbon with the Bermuda Bay Light Stampin’ Blend. I trimmed 1/4″ off the long edge of the panel. I adhered the panel to the card front and the strip to the inside bottom edge with Multipurpose Liquid Glue.
With the Ice Cream Cone Builder Punch, I punched two cones from Pumpkin Pie Cardstock and an ice cream scoop from Bermuda Bay Cardstock and from Blackberry Bliss Cardstock. With VersaMark Ink, I added the cross hatch image to the cones and the sprinkles to the Bermuda Bay ice cream scoop. I used Whisper White Craft Ink to add the sprinkles to the Blackberry Bliss ice cream scoop. I hit the images with the Heat Tool to ensure the ink was dry. I applied liquid glue across the top edge of the cones and topped with the ice cream scoops. I added Wink of Stella to the sprinkles for a little sparkle. I added Stampin’ Dimensionals (top) and Mini Stampin’ Dimensionals (point of cone) to the backs of the cones.
I stamped the sentiment on the Stitched So Sweetly panel with Tuxedo Black Ink and tied the colored ribbon around the panel with a bow. I popped the ice cream cones on over the ribbon and added the decorated die cut to the front panel with Stampin’ Dimensionals.
With Bermuda Bay Ink, I stamped “Happy Birthday” on the inside of the card and an ice cream scoop on the front of the Basic White Medium Envelope. I masked the ice cream scoop and stamped the cone image in 2nd Generation Pumpkin Pie Ink and the crosshatch image in 1st Generation Pumpkin Pie Ink. I added the “Hope It’s Sweet” inside the card with Tuxedo Black Ink.
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