Stacked Teacups

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Stacked Teacups

Other Products: Soft suede/early espresso/terracotta tile inks – Stampin Up!, rose blush colour cloud ink – Cosmic shimmer, pearl mist spritz – cosmic shimmer, copic E31 & E71, crumb cake card – Stampin Up! cream cardstock, hot glue, foam pads, linen thread, clear embossing powder

For more tips on creating with the Tea Time Collection watch the tutorial at

Instructions: Trim an A4 sheet lengthways to 7.75" and score along the width at 3.75". Cut a piece of crumb cake card slightly smaller than this front panel, rag the edges and ink with Early Espresso. Cut a yellow paper from the collection, slightly smaller rag and ink the edges as before and adhere the 2 pieces together. Wrap a piece of crochet ribbon around the length of this panel and adhere to the front of the card base.

Die cut the square and panels from the Courtyard Elegance die, using the paper from the collection, adhere to a slightly larger piece of lightly inked crumb cake card. Rag and ink the edges. Wrap a 1" panel of coordinating paper along the bottom of the die cut and cover this with crochet lace. Adhere the completed square to the bottom right of the card.

Score along side of the square panel to create a second fold and trim away any excess card at the top.

Die cut the rounded window decorative die from crumb cake card and age with early espresso ink. Adhere to a circle of yellow paper from the collection. Secure to the centre of the back panel with foam pads.

Stamp the cups, teapot and flowers onto cream cardstock using Early Espresso ink, colour using the copic pens and die cut. Edge with Early Espresso ink and a little Terracotta tile ink on the edges of the flowers. Shape using the flower shaping tools. Stamp 3 tea bags onto crumb cake card using early espresso ink and die cut, colour using early espresso and terracotta tile inks and shape with the flower shaping tools.

Position 7 of the cups in a stack at the front of the panel and 2 tea bags - secure with hot glue. Cut some pearls from the swirl and adhere these to the top of the front panel.

Position the teapot, tea cup, flowers and tea bag along the crochet lace and secure into place using hot glue. Add pearls to the centre of the patterns on the die cut panels.

Stamp the cherry blossoms onto flower shaping paper using the soft suede ink, colour using rose blush colour cloud ink and die cut. Colour the reverse with the rose blush ink. Spritz the front lightly with the pearl mist. Poke a hole through the centre of the flowers and add stamens through the centre, position the petals around the stamens and hot glue the stamens and petals into position. Add the flowers to the card using a little hot glue.

Stamp the sentiment onto yellow paper using the Early Espresso ink, cover in clear embossing powder, remove excess and heat to set. Die cut using the tags. Die cut a crumb cake tag and adhere the tags together. Edge lightly with crumb cake ink. Tie the tag with a linen thread bow and hot glue to the top of the front panel.

Created By Cheryl Morgan
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