Sweet Ice Cream Birthdays!

I know it is really cold outside in St. Louis, but anytime is a good time for Ice Cream and the Sweet Ice Cream Suite makes creating fun cards super easy. I love this paper and actually had the opportunity to meet the designer of this suite.

The meeting was of course via ZOOM, but the young designer, Kaitlyn Zumbach, was just too cute. She is also the designer of one of my other favorite sets in the annual catalog, Forever Fern and the beautiful Forever Greenery Designer Series paper pack that coordinates with that set. Thanks Kaitlyn, you are crazy talented!

• Begin with a Blackberry Bliss card base that measures 5 ½ x 8 ½”.  In landscape position, (aka along the 8½” side) score at 4 ¼”.  Fold and burnish to create your card.
• From the Ice Cream Corner Designer Series Paper pack choose your favorite designs and cut one 2 x 5 ¼” piece, one 2 x 3” piece and one 2 1/8 x 2 1/8” piece.  Attach these pieces to the front of the card base.
• Use the Stampin’ Cut and Emboss machine, the Layering Ovals and the Stitched Shapes to crop two ovals, one from Blackberry Bliss cardstock and one from Basic White cardstock. Layer together with liquid glue and attach to the front of the card base.
• Use the Ice Cream Builder Punch and the Ice Cream Corner Designer Series Paper to punch out two cones and several scoops and attach these to the center of the white oval.
• Stamp Happy Birthday in Memento Black ink on a 1 x 3 ¼” piece of white cardstock.  Layer it to a 3 ½ x 1 1/8” piece of Old Olive cardstock. Add the greeting to a 3 5/8 x 1 ¼” piece of Blackberry Bliss and add to the front of the card under the Ice cream cone image.

• For the inside, cut a 4 x 5 ¼” piece of White cardstock and attach to the inside panel. 
• Stamp the greetings from the Sweet Ice Cream Bundle in Blackberry Bliss ink.  Add some sprinkles with Blackberry Bliss  and Old Olive ink.

Add this Sweet Suite to your stamping supplies today. Host code:ZDHDYH2D is valid thru February 18, 2021! As always feel free to leave me a comment, I love hearing from you!