Happy birthday Sweetest thing

I know I’ve used this set a lot, but its just the best bundle to create birthday cards with. Who doesn’t love sweets?
Sadly, this set is retiring in just a couple of weeks.
You’ll be able to purchase this set through my Stampin up store until midnight 3rd June, but there is a chance it may sell out before then so I’d advise you not to wait.

My card base is 5″ x 7″, i tend to make a lot in this size and also 5″ x 5″ and 6″ x 6″ make a good size too. All supplies used are available from my Stampin Up website HERE
Card Supplies
- Sweetest thing Bundle (stamp set and cutting die set)
- Melon Mambo & bermuda bay ink pad
- Aqua painter (or watercolour paintbrush)
- Colouring medium (i have used matching Stampin Blends)
- 15″ length of ribbon (the ribbon I’ve used was from sale-a-bration and no longer available but we have plenty more in the current catalogue)
- Black memento ink pad
- Watercolour card stock cut to 4 3/4″ x 6 3/4″
- 3d foam pads
- whisper white card stock
Card details
- Take your Aqua painter and brush plain water onto the watercolour card where you want the ink to go.
* Pre coating the watercolour card stock with water makes the ink smoother when applied. - Stamp the two sweet jars using black memento ink onto whisper white card stock, Chose your sweets and stamp those inside the jars.
- Colour the sweets with your chosen colouring medium or as i have done, select coordinating stampin up blenders.
- Wrap your ribbon around the lower end of your watercolour cardstock. Adhere with glue on the back, cut off excess ribbon and tie a bow. Adhere the bow with a glue dot.
- Place 3d foam pads onto the back of the sweet jars, position & adhere onto the watercolour card front.
- Adhere your bow
- Using Bermuda bay ink, stamp the ‘Happy birthday’ sentiment from the Sweetest thing stamp set onto the left hand side of the sweet jars just underneath the ribbon.
- Apply 3d foam pads to the back of the watercolour card front, adhere to the card base leaving an even space around the card.

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