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Monday, June 14, 2021

Sweet Ice Cream, Birthday Card, Book Fold Technique, 2021-2022 Stampin' Up! Catalog

I thought it was interesting that the "Book Fold" technique is resurfacing. I have not played with this technique in a long time. It's a fun technique to play with. I've seen a lot of them on Pinterest making the card square. That doesn't work for me. I like to put my cards to be 4-1/4" x 5-1/2" so I racked my brain to try to remember how it was made using a familiar size card.  And here's how it's done:

The base of my card is a half-sheet of Basic White card stock that was scored at 3-1/4", 4-1/4", and 5-1/4".  That's the magic of the card, the scoring.  I folded the card in half and then glued between the nest two score lines. The book part was now formed.

The strip along the side measures 5/8" x 5-1/4".  I used the Designer Series Paper (DSP) from the "Ice Cream Corner" 12" x 12" package.  The ice cream cones DSP is from the same package, it's actually the backside of the strip along the left side. I taped both pieces of DSP in place.

I stamped the ice cream using Cajun Craze ink that was stamped off once and I punched it out using the matching punch.  The cone was punched out using some DSP from the same "Ice Cream Corner" package. There's 2 full sheets of this lined cone looking image.  SO fun.  I think I've used up an entire sheet. The backside of it has the pointed "sugar" cones on the other side and that's why one full sheet has been used up. That DSP would have looked better with the punched out cone than the flat bottom cones but I wasn't ready to cut that next full sheet!  But I'm sure I will be doing it soon. I'm not going to hoard it! After punching out the two pieces, I glued the bottom to the ice cream.

I wasn't sure where I was going to go with the front of the card. The ice cream cone looked odd on it's own. I needed some type of background. So I thought I'd make a white background so the cone would stand out. It did but the white didn't look so good on top of the DSP. So I took a piece of Blackberry Bliss card stock and die cut two pieces using the same shape as the white piece. The die is from the "Stitched So Sweetly" die set. I taped one to the left side of the white piece and the other to the right. There, now I had a layer that followed the lines of the white piece. I set this piece in place on top of the DSP using Dimensionals.

Then I added Dimensionals to the ice cream cone and set it in place on top of the die cut layered piece.

The words are from the "Art Gallery" set using and were stamped using Blackberry Bliss ink on a scrap piece of Basic White card stock. I cut the piece on my paper cutter. It measured 3/8" x 2". I cut a piece of Blackberry Bliss card stock to measure 1/2" x 2-1/8" and taped the word piece to it. A Dimensional was added to each end and a little double-sided tape in the middle and the words were set in place over the cone and the card was done.

Now you can add a bow or you can punch two holes and thread some ribbon or twine and tie a bow. Or you can leave it plain like I did. You can also layer those two DSP pieces for more highlighting of the DSP. I just kept it it simple.

This was a fun card to make and I have loved playing with this set and punch.

Thank you SO very much for taking your time to stop by and see this sweet treat card,


Hilda Burton said...

I love this book fold ice cream card, Wanda. The sprinkles add so much to it. Enjoy your day!

Wavah said...

That’s a really clever card you did today.

Heartwarmers from Vicki said...

I don't have the new ice cream paper, but I have some old SU ice cream paper and I have a perfect ice cream cone stamp that goes with it from Hero Arts. I'm going to CASE this card with it. Love your card!

KardsbyKadie said...

LOVE the book fold technique......And your card turned out GREAT. TFS!