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I got the idea for this card from the Mini Catalog and created it for my monthly card class. Everyone had a great time making this card and learning some fun new techniques as we went along.

I began by making my own DSP (Designer Series Paper) using the adorable heart stamp from the Share a Milkshake stamp set. Then I did some heat embossing with gold embossing powder on a piece of Vellum cardstock. I added some crumb cake ink to the edges of the ice cream cone using a sponge dauber for some extra interest.

Check out my YouTube video below for step by step instructions for this card.

Measurements & Supplies:

Polished Pink Card Base - 8 1/2 x 5 1/2, scored at 4 1/4

Basic White Layer - 5 1/2 x 3 1/2

Basic White - 5 1/4 x 4 for inside

Vellum Layer - 5 x 2 1/2

Scrap of Crumb Cake for cone

Scrap of Basic White for ice cream flavors and cherry

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Raise your hand if you're ready for spring! Although we have to wait a little longer, you can bring the look of spring right to your mailbox! This beautiful new Wreath of Blooms kit is so pretty and so fun to assemble!

The kit comes with everything you need to create this beautiful wreath for your home or as a gift for a special person in your life.

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I created this card using some of the new products featured in the Mini Catalog, as well as some of my favorites from the Annual Catalog.

I began with a card base of Sweet Sorbet and then added a layer of Mint Macaron and a layer of the beautiful Country Gingham 6 x 6 Designer Series Paper. This was die cut using one of the Framed Florets dies. I used another of the dies in this set for the Basic White oval for my flower heart and sentiment.

The heart and the sentiment were stamped in Sweet Sorbet ink. The leave are stamped in Mossy Meadow ink. I used a Stampin' Blend to draw the stem for the flower and fussy cut it.

All of the shapes (except the stem) were created using the Country Bouquet Punch.

Thanks for stopping by my Blog and I hope you like this card. If you would like to make this card, all of the products and measurements are listed below.

Measurements and Supplies:

Sweet Sorbet Base - 11 x 4 1/4 (scored at 5 1/2)

Mint Macaron layer - 5 1/4 x 4

Country Bouquet Gingham - 5 x 3 3/4

Basic White - 5 1/4 x 4, scraps for stamping and punching

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