I always look forward to my Tuesday post because I love stamping projects for the Global Design Project challenges, and today is no exception! This week's challenge is to CASE designer Brian King:
I always find Brian's cards very pleasing. He has a knack for beautiful color combinations and I love his style of layering--very clean and simple. To CASE his card, I focused on the layers building up to the focal point of my card.
I've had the Cool Treats stamp set and coordinating framelits in my cupboard for awhile but I hadn't pulled it out to use until today. It's so much fun! I cut the bowl from vellum. The ice cream scoops were stamped onto Whisper White cardstock using Chocolate Chip (of course!), Blushing Bride (stamped off) and Crumb Cake (stamped off). I cut the syrups directly from cardstock (no stamping) using Chocolate Chip and Rose Red, and added some Fine-Tip Glue for sheen. Once my sundae was all assembled, I used Stampin' Dimensionals to adhere it to the front layer.
I've probably said this before (but it's still true!)...I can not get enough of the Wood Textures Designer Series Paper Stack. Stampin' Up! is not known to carry DSPs over into the next catalog but I truly hope there's an exception for this stack because it is soooo fabulous! I could find a use for it on every project I stamp, if I let myself! (I'm really not playing fair with the other DSPs this year, but I can't seem to help myself!) I used two different pieces on this card with alternating layers of Early Espresso, then layered it all on to a Real Red card front. (Don't forget the Designer Series Paper Sale, BUY 3, GET 1 FREE sale going on until the end of October! Click HERE for more details!)
I used the following products on this project:
Be sure to head over to the Global Design Project page this week to see all the great ideas!
Until next time...happy stampin'!