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Instructions: The final rosette measures 6" in diameter. Cut two piece of 3" x 12" strip from the HCDP1-280 Festive Holly Paper Collection. Score at 1/8" in regular intervals. Join the two 12" strips and fold the scores at regular mountain and valley. Join the two ends to with glue gun place it on a small piece of paper to form the rosette.
Die cut 2 pieces using the circle die with 1/8" less and adhere to each other along with a scalloped circle die.
Stamp and die cut multiple pieces from the HCD1-7146 Festive Holiday Die and stamp using Frosted Amber distress oxide. Shade and shape the sides of the holly leaves using frosted Amber, Iced Spruce distress ink and Deluxe Flower Shaping Kit.
Once colored, add Rajni Chawla's frosted powder and heat set. For the snow also I have used the Frosting Powder by Rajni Chawla on top of the berries and leaves.
First, place the rosette and then place the stack of die cut circles. Adhere and arrange the cluster of holly leaves and berries on a base of mesh and some dry artificial leaves. To finish sprinkle and heat set some snow using the frosted powder.
Created By: Piyanki Biswas