Instructions from January "Oh So Sweet!" Class - Part 1

This class used various scented embossing powders and techniques. 

Card 1 used the "Sweets for the Sweet" Stamp set:

Ingredients:

·        Whisper White -29.7 x 10.5cm, 8 x 12cm, 12 x 4cm,         4 x 4cm	·        Tangerine Tango ink
·        Real Red – 4 x 4cm	·        Soft Suede ink
·        Summer Smooches DSP – 13.5 x 10cm, 13 x 9.5 cm	·        Versamarker
·        Sweets for the Sweet stamp set	·        Cherry Scented embossing powder
·        Real Red ink	·        1” square  punch and 1” circle punch
·        Rich Razzleberry ink	·        Postage stamp punch
·        Island Indigo ink

Instructions:

1. Fold Whisper White 29.7 x 10.5cm in half on the long side. Stick the 13.5 x 10cm DSP on the Whisper White, followed by 13 x 9.5cm DSP.
2. Stamp 4x stick stamp from “Sweets for the Sweet” Stamp set on the 8 x 12cm Whisper White card using Soft Suede ink..
3. On the 12 x 4cm Whisper White card stamp 2 circle shapes and 2 pinwheel shapes in Real Red, Rich Razzleberry, Island Indigo and Tangerine Tango ink. Once dry brush over each shape with a Versamarker then cover in embossing powder. Once all 4 shapes are covered in embossing powder heat all 4 until the powder has melted. Punch out the 2 circle shapes using the 1”circle punch and cut out the pinwheel shapes with a pair of scissors.
4. Stick the Whisper White 12 x 4cm card onto the main card, then attach each shape using a Stampin Up dimensional.
5. Stamp “Just for Fun” using Real red ink on the Whisper White 4 x 4cm card and punch out with the 1”square punch. Using the postage stamp punch cut the Real Red 4 x 4cm card and layer the 1” square on top. Attach to the main card using Stampin Up dimensionals.