Sweet Birthday Cupcake Card

I love using our Thin Cuts to create paper crafting projects. Thin Cuts are easy to use, versatile, and currently 25% off  and you can get this set FREE by signing up to be a Close to My Heart Consultant during the month of March. This week I created an adorable birthday card using the Sweet Birthday stamp set and matching Thin Cuts.  You can order these as a bundle during our Cut It Out campaign.  I’ll be sharing project ideas throughout the month using our Thin Cuts,  so be sure to visit often.  At the very bottom of this post, I’ve included a list of the products I have used to create this card.

CupcakeCard

Paper Needed: 5½” x 4¼” White Daisy Cardstock, 5½” x 3″ White Daisy Cardstock, 4½” x  ½” B&T Paper (I used a Sugar Rush Zip Strip), 3″ x 3″ B&T Paper (I used Sugar Rush), 3″ x 2″ B&T Paper (I used Sugar Rush), 5½” x ¾” B&T Paper (I used Sugar Rush),  5½” x ¾” B&T Paper (I used Sugar Rush), 2¼”  x 1¼” B&T Paper (I used Sugar Rush) 2″ x 1″ White Daisy Cardstock

Assembly Instructions:
1. Using a pencil, draw a line at horizontally 1¾”  from the top of the 5½” x 4¼” White Daisy Cardstock.
2. Place the “Cupcake” Thin Cut onto the center of the 5½” x 4¼” White Daisy Cardstock.

3. Using a Cuttle Bug (or equivalent), cut out the “Cupcake” image up to the 1¾” line.
4. Remove the remaining cardstock around the “Cupcake”creating a straight edge on the 1¾” line.
5. Using a Bone Folder and ruler, create a score line along the longer side of the 5½” x 3″ White Daisy Cardstock at ½”. Fold the ½” up and attach to the back of “Cupcake” cardstock, lining up the edges, to create a card. Use a strong adhesive such as Bonding Glue or B&B Tape to keep the card from coming apart. CupcakeCardStepThree
6. Cut Chevrons into the shorter ends of the 4½” x  ½” B&T Paper. Adhere to the top of the card, centering it under the “Cupcake” cutout.
7. Using Black Ink, stamp the “Cupcake” image onto the 3″ x 3″ B&T Paper. Place the “Cupcake” Thin Cut onto the image, then use the Cuttle Bug (or equivalent) to cut out the “Cupcake” from the B&T paper.
8. Using Pomegrante Ink, stamp “Sprinkles” onto the frosting of the cupcake image. Adhere the “Cupcake” cutout onto the card.
9. Using Black Ink, stamp the bottom half of the “Cupcake” image onto the 3″ x 2″ B&T Paper. Place the “Cupcake” Thin Cut onto the image, then use the Cuttle Bug (or equivalent) to cut out the “Cupcake” from the B&T paper. Trim off the excess and layer over the previously placed B&T paper. NOTE: I used an Ocean Watercolor Pencil with the Small Round Waterbrush to add color to the dots. 
10. Adhere the 5½” x ¾” B&T Paper along the bottom of the card.  Place a 5½” strip of Sugar Rush Washi Tape along the top of the 5½” x ¾” B&T Paper.
11. Using Black Ink, stamp the sentiment onto the 2″ x 1″ White Daisy Cardstock. Adhere the sentiment onto the center of the 2¼”  x 1¼” B&T Paper, then adhere to the card using Thin 3D Foam Tape.
12. Add Sugar Rush Dots onto the Cupcake. If desired, stamp a sentiment or image inside the card. NOTE: I used Sugar Rush Washi Tape to cover the inside flap. 

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Sweet Birthday Stamp + Thin Cuts

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Sugar Rush Paper Pack

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12″ x 12″ White Daisy Cardstock

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Sugar Rush Washi Tape

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Sugar Rush Dots

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Watercolor Pencils 

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Small Round Waterbrush

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Black Exclusive Inks Stamp Pad

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Pomegranate Exclusive Inks Stamp Pad

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2″ x 2″ My Acrylic Block

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3″ x 3″ My Acrylic Block

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Micro-Tip Scissors


SureCut Deluxe Craft Paper Trimmer


3L EZ Dots Adhesive

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Thin 3D Foam Tape

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