Other Products: white stamping card, Real red, Cherry Cobbler, Early Expresso, Mossy Meadow, Granny Apple green ink pads - stampin up! Foam pads, hot glue
For more tips on creating with the Candy Cane Cottage Collection watch the tutorial at https://youtu.be/8Twf2bi7Lgk.
Instructions: Score a piece of 6.5” x 13” white card at 6.5” to create a 6.5” square card base. Cut a 6.25” square paper from the collection and adhere this to the card base.
Die cut the outer die from the Heart of Joy decorative die using white card, and then use the inner die to create the pattern inside the die cut. Cover the die cut with dries clear glue and sprinkle over the frosting powder. Remove excess and allow to dry. Adhere to the left side of the card.
Select the topper and cut from the paper collection, adhere to a slightly larger piece of white card. Selection a coordinating paper and cut to 4” x 5”, adhere to a slightly larger piece of white card. Layer these pieces to the right of the card base, overlapping the decorative die cut, using foam pads.
Stamp 4 candy canes onto white card using real red ink and die cut. Position onto the card using dries clear glue.
Stamp the penguins onto white stamping card using black stazon ink. Colour using the kuretake zig water colour pens and diecut. Shape using the flower shaping tools and add to the card using hot glue.
Make the poinsettia: Stamp the petals in Cherry Cobbler ink onto deluxe flower shaping paper. Colour the flowers in Magenta Hue archival ink and die cut. Edge the petals with Cherry Cobbler ink so that the petals are shaded. Place face down into the shaping mold and spritz with water. Place the top on the mold, run through the die cutting machine, and remove the shaped flowers. Place glue in the centre of one set of petals and layer together, allow to dry. Place a dot of dandelion yellow crystal drops in the centre of the flower and cover in Go ManGo prills, remove the excess prills and set aside to dry.
Make the Holly: Stamp in early espresso onto the flower shaping paper using a stamping platform and colour with a water brush to spread the stamped ink. Use a tiny amount of the red on the berries and water brush to colour. When dry, over stamp again using early espresso ink. Die cut and edge the leaves with early espresso to give slight shading. Shape using the flower shaping tools. Add the poinsettia and holly to the card using hot glue.
Stamp the lights in mossy meadow onto white card and colour using the kuretake pens. Add to the card using dries clear glue. Finish with nuvo drops at the top and bottom of the card.