Hi, I shared this card last week during the Gina K previews, but I wanted to post the step by step photos that I didn't have room for in my post that day, in case anyone wants to see them. Sorry to make to look at this again.
I used Rupa Shevde's new stamp set, 100% Sweet. Here are the photos...
Stamped both ice cream cones with Memento ink and then colored with Copics. I started with E57.
Added a bit more E35 to the right sides, then finished off with E31 and my blender pen to lift a bit of color for highights.
Used E53 on the soft serve cone and E57 on the two scoop cone.
Finished of the soft serve cone with E51 and then added some more E53 for shading. Added E35 to my chocolate scoop and then used my blender pen to get some highlights.
Made a strawberry scoop using R20, R22 and R24 and used my blender pen for highlights.
Quickie glue pen with some Doodlebug glitter to kick it up a notch. Bam! (watch out, Emeril!)
I cut out the cones using rectangle Nestabilities and left it in the die to sponge some Regal Rose ink.
Cut a piece of card stock for the back panel and sponged Regal Rose on it.
Turned it over on my Scor-pal and scored a diamond grid pattern.
Turned it back over and sponged more Regal Rose over the scor lines to bring them out a bit. I just love this effect. Bam! again.
I used Pure Luxury Chocolate Kiss and some SEI glitter paper (from Jessica's Fun With Glitters class kit) to layer. The punched border on the horizontal layer is from an EK Success slimline punch. Used nesties to cut out the sentiment and added some white brads and satin ribbon.
Thanks for visiting. I hope you have a wonderful Sunday!