Stamp Set: Crazy for Cupcakes

Ink: Basic Brown, Blender Pen

Markers: Chocolate Chip, Pretty in Pink, Real Red, Creamy Caramel, Close to Cocoa

Tools: Eyelet Border Punch, Tag Corner PUnch


Cut a standard sized Chocolate Chip Card 8 1/2" x 5 1/2" and score at 4 1/4"
Cut a Pink Pirouette mat measuring 5 1/4" x 4"
Using the Tag Corner punch clip all 4 corners of the pink mat and adhere to the card front using Stampin' Dimensionals
Cut a piece of Real Red card stock, 3 1/2" x 1"
Using the Eyelet Border Punch create the decorative border on one long side of the Real Red cardstock. Set aside.
Cut a Chocolate Chip Cardstock Mat 3 1/2" x 2 1/2"
Using Snail Adhesive adhere the Real Red piece to the left hand side of the Chocolate Chip mat and set aside
Cut a Whisper White piece of cardstock that measures, 3 1/4" x 2 1/4"
Stamp the cupcake tree with Basic Brown ink
First color all the cherries with the Real Red marker
Next color the base with the Chocolate Chip marker
Using a Ceramic Tile or an old CD scribble Pretty in Pink, Creamy Caramel and Close to Cocoa markers on the tile or the CD to create a paint palette
Using the Pretty in Pink marker make one brush stroke down the left hand side of each of the cupcakes.
Using the Blender Pen pick up some of the Pretty in Pink and color in the rest of the tops of the cupcakes. Make sure you smooth out the original stroke so that it blends with the rest of the color. You want the left side to be darker to create a shaded look.
Using the Creamy Caramel marker color the bottom of each of the cupcakes.
Take the Close to Cocoa marker and make a single stroke down each left hand side of the cupcake bottoms. Then take your blender pen and blend it into the Creamy Caramel. Again you want it to look shaded on the left hand side.
Adhere your finished piece to the Chocolate Chip mat using Stampin' Dimensionals
Adhere the matted piece to the center card front using more Dimensionals
Using Basic Brown Ink stamp the greeting to the bottom center of the card front
Great Work!