I wanted to use the beautiful Gingerbread & Peppermint paper and I came up with this design. I kind of think the Parisian Flourish 3D embossing folder looks like swirly frosting.
I will be taking the month of December off from posting so I can catch up on some scrapbooking.
Supplies:
Stamp Sets – Frosted Gingerbread
Die Cutting & Embossing – Gingerbread dies, Scalloped Contours dies, Parisian Flourish 3D embossing folder
Ink – Real Red stamp pad
Paper – Basic White Thick cardstock, Cinnamon Cider cardstock, Gingerbread & Peppermint 6″x6″ Designer Series Paper
Accents & Embellishments – Red Rhinestone Basic Jewels
Tools – Paper Trimmer, Simply Scored, Stampin’ Cut & Emboss Machine, Take Your Pick, bone folder, paper snips
Adhesive – Stampin’ SEAL, Stampin’ Dimensionals, Adhesive Sheets
Click here for links.
Measurements:
| Basic White Thick cardstock | 5 ½” x 8 ½”, scored at 4 ¼”, 4 1/8” x 5 3/8”, 2” x 2”, 2 ¾” x 4 ¼” |
| Cinnamon Cider cardstock | 2 ¾” x 2 ¾” |
| Gingerbread & Peppermint DSP | 2” x 5 3/8”, 1 ½” x 4 ¾”, 1” x 4 ½” |
Instructions:
- For the 2” & 1 ½” wide strips of DSP, cut up ½” from the bottom in the center and then use paper snips to cut from the corner to the top of the cut line to make a banner. For the 1” piece, cut up about 3/8” and do the same.
- Die cut the snowflake cookie outline out of the Cinnamon Cider cardstock.
- Die cut the snowflake cookie icing out of the 2”x2” piece of Basic White Thick cardstock with adhesive on the back. Attach to the top of the Cinnamon Cider die cut and rub using a bone folder.
- Using Real Red ink, stamp the sentiment on the 2 ¾” x 4 ¼” piece of Basic White Thick cardstock. Die cut with the scalloped rectangle.
- Emboss the Basic White Thick cardstock piece and adhere to the cardbase.
- Add DSP banners to cardbase.
- Using dimensionals, add the sentiment to card as shown.
- Using dimensionals only on the top left of the cookie die cut, adhere to the card as shown.
- Add some red rhinestones.
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J. Pollock Designs 