Sweet Smelling Mr. & Mrs.
tips: 1) Once again I used the new scented embossing powder to make my gingerbread. They not only look good, they smell good, too. See the post from September 3rd for tips about heat embossing. 2) Save LOTS of ribbon over time with this tip. Cut enough ribbon to go across the front of the card (this one uses 5 1/2". I adhere the raw ends to the back of the top layer. Then I used a separate 4" piece to tie around the strip for the knot. This will save you HALF of what you would typically need if you put ribbon all the way around the card to tie it. 3) Since this particular ribbon is printed on only one side, before you tighten your knot, be sure the correct sides are facing outward. Simply twist the ribbon into the position you want and tie it tightly. The great thing about this ribbon is that it can easily be flipped over (no polka dots) to create an entirely different look. 4) Use the paper piercing tool, mat & essentials piercing pack to create the dotted, mitered corners. The template makes this so easy since you just line it up and piece.
Stamp Set: Scentsational Season (Holiday Catalog pg. 16), Tiny Tags (pg. 124)
Cardstock: Gumball Green, Cherry Cobbler, Whisper White
Ink Pad: Crumb Cake, Cherry Cobbler
Designer Paper: Snow Festival (Holiday Catalog pg. 10)
Big Shot: Holiday Collection Framelits
Punches: Jewelry Tag, Itty Bitty Shapes punch pack (pg. 183)
Accessories: White and Cherry Cobbler Bakers Twine, Cherry Cobbler 1/2" Scallop dots ribbon, Paper Piercing Tool, Stampin' Pierce Mat, Essentials Paper Piercing Pack (pg. 181), Dimensionals, Glue Dot, Peppermint Sticks embossing powder (Holiday Catalog pg. 16), Heat gun (pg. 159), Rhinestone jewels (pg. 175), SNAIL adhesive