Stampin Up! Inks: Poppy Parade, Mint Macaroon, Melon Mambo, Calypso Coral, Daffodil delight and watercolour pencils. Clear embossing powder, yellow ribbon, melon mambo cardstock, white stamping card, foam pads, hot glue
For more tips on creating with the Sugarspun collection, watch the tutorial at https://youtu.be/kLs8-V6iBG8.
Chose paper from the paper collection for both sides of each page of the card base. Cut 2 squares slightly smaller than 6" x 6" for the back of the card and adhere the most patterned paper to the back, then adhere the 2nd square to the front of this page and edge with melon mambo ink.
Diecut with fleur border basics die, the papers for the remaining pages to the card, matching the die with the top edge of the cardbase. Adhere all the papers onto the card base. Cut sentiment and patterned strips from the paper collection and adhere onto each page of the card, at varying heights.
Die cut a coordinating tag from the paper collection. Mask off the "shop" on the sweet shop sentiment and stamp onto the tag with Calypso Coral ink, cover in clear embossing powder and heat to set. Diecut 3 x 1's and 3 x 6's. Glue these together to make a thicker number and adhere under the word sweet. Add a little yellow ribbon in the tag hole.
Die cut 4 elegant pocket dies from melon mambo card and glue them back to back to give you 2 sturdy pieces. Cover with crystal clear. Adhere 1 to the back page of the card and the 2nd to the 2nd page as shown - leaving some of the diecut unstuck - tuck the sweet 16 tag into this.
Stamp the largest cupcake in melon mambo ink onto white card, cover in clear embossing powder and heat to set. Colour using the water colour pencils, create a separate bow in the same way and die cut. Adhere the bow to the cake and shape the cake using the flower shaping tools. Cover the frosting on the cake with crystal clear, and hot glue into position at the back of the card.
Make 3 medium cupcakes: stamp 2 x using melon mambo ink and 1 with mint macaron ink, clear heat emboss as before and colour using inks or watercolour pencils. Diecut and shape as with the larger cupcake and add 1 to the back page and 2 to the 3rd page using hot glue.
Make 2 small cupcakes: stamp using calypso coral ink, heat emboss with clear embossing powder as before and colour using inks. Shape with the flower shaping tools and add 1 to the 3rd page. Save 1 for the front page.
Stamp the sentiment onto white stamping card using the calypso coral ink and heat emboss with clear powder. Die cut the sentiment using the eyelet strip and ink around the edges with calypso coral. Adhere to the card using foam pads.
Fussy cut 4 cupcakes from the paper pad and shape using the flower shaping tool. Add to the front of the card, around the sentiment, along with the 2nd small cupcake, using hot glue.
Stamp the cherry using poppy parade, cover with clear embossing powder, remove excess and heat to set. Colour using the poppy parade and mint macaron ink, die cut, shape and hot glue the cherry on top of the largest cupcake.