These little “suckers” have been around for awhile, but most projects out there are use Dum Dum suckers. I wanted to showcase the new FUN FLOWERS die that is in the mini catalog, but the proportions were WAY OFF using the Dum Dums. I came up with a larger pattern, used a larger sucker (Tootsie Roll Pops) and VOILA! This was one of the projects that was at my Stamp Club this month.
Paper: Cajun Craze, Marina Mist, Baja Breeze
Ink: Pacific Point
Accessories: Fun Flowers Die, Gold Brads, Eyelet Border Punch, Old Olive 5/8” Grosgrain Satin Ribbon, Yellow Button, Dauber, 1 1/4” Square Punch, Bone Folder, 1 3/4” Circle Punch
Instructions: Cut a piece of cardstock to 8” x 3”.
Score at 3/4”, 3 1/4”, 4”, 4 3/4”, 7 1/4”.
Fold paper in half (on the 4” score) The photo above is what it should look like when it is folded.
While it is folded, trim from the top score line here down to the bottom edge.
The bottom edge (after trimmed) should be 1 3/4”.
Punch the top of both edges using the Eyelet Border Punch, as shown.
Fold this edge down on score line and insert two brads to hold the flower pot shut. Be sure you put the sucker in before you secure it shut!
Use daubers with Pacific Point ink to ink all edges of the flower.
Use a bone folder to make the petals curl forward or backward.
Tape the flower sections ontop of each other.
Use a glue dot and wrap it around the top of the sucker stick.
Punch out a 1 3/4” circle out of Marina Mist cardstock and adhere to the back of the flower to cover up the stick.
Just use the glue dot that is already on the stick.
Tie a piece of Old Olive satin ribbon around the stick to simulate the leaves.
Another Stamp Club project from this month, featuring the Create a Cupcake stamp set and cupcake punch. The pedestal is scored at 1/4″ and 1/2″ to make the shelf “POP OUT.” Recipe: Stamp Set: Create a Cupcake Paper: Whisper White, Ice Cream Parlor DP (Sale a Bration Catty), Pacific Point, Daffodil Delight, Red Glitter DP Ink: Melon Mambo Accessories: Ice Cream Parlor Buttons, White Gel Pen (faux thread on button), Eyelet Border Punch, 1 3/4″ Circle (base of pedestal), Dimensionals
Here’s another Stamp Club project from this month. That Petal Cone Die is to DIE for! LOL Becky Roberts had a basket like this on her blog (and instructions) over at Inking Idaho. Check it out, along with her other amazing projects! (Thanks Becky!)
I added a bunny to the front of my basket. If you would like a pdf of the bunnies (12/page) you can download it by clicking HERE. There is a tail on the backside of the bunny made with the BoHo Blossoms Punch (not pictured).
Recipe: Paper: Bashful Blue, Pretty in Pink, Whisper White Ink: Basic Black Accessories: Petal Cone Die, Owl Punch (heart part), 1/4″ Pretty in Pink Grosgrain Ribbon, Cellophane Bag, Dotted Scallop Ribbon Border Punch, BoHo Blossoms Punch, Glue Dots
This project was inspired by one of my downline, Tracy Simon. She made THIS swap for our weSTAMP group in September. Tracy’s blog can be found HERE. She has some creative on her blog!
As soon as I saw her darling post it note purse, I KNEW this was what I wanted to do for my Stamp Club members this year! I just put a Christmas twist to it! My Stamp Club members didn’t get the cute little stamp pad in the center, though. Unfortunately, Target’s Dollar Spot isn’t quite ahead of the times as those of us who stamp, so I had to put boring yellow pads in theirs. (Thanks Jennie, for keeping me in the loop to what is in the Dollar Spot at Target!)
If you have Google Reader, you can access the FREE pattern HERE.
Recipe:Paper: Poppy Parade, Basic Black, Brushed SilverAccessories: 3/4″ Circle Punch, Poppy Parade 1/2″ Stitched Poly-Ribbon, Clear Tinsel Trim
This is a “flip card” that we made at Stamp Club last month. I found the tutorial on Connie Babbert’s (amazing!) blog. The pattern can be found HERE. When you pull up on the tab, the message is revealed (see photo below).
Recipe: Stamp Sets: Paisley Prints, Every Little Bit, Occasional Quotes Paper: Cajun Craze, Rich Razzleberry, Pumpkin Pie, Naturals Ivory Ink: Only Orange, Rich Razzleberry, Chocolate Chip, Old Olive Accessories: 1/8” Early Espresso Taffeta Ribbon, 3/8” Twill Tape Ribbon, Stapler, Corner Rounder
One of the projects we made this month at Stamp Club was this Thanksgiving Treat Box. I saw the idea on Debbie’s blog, which can be found HERE. She has an easy to follow tutorial for these boxes on her blog. She is super creative, check out her blog!
I LOVED Debra Currier’s card, which was found on the Stampin’ Up demonstrator site, Stampin’ Connection. (You have to be a demonstrator to view this.) She didn’t have a blog addy or I would have linked it. I just changed the stamped image on mine.
Recipe: Stamp Sets: Wicked Cool Paper: Rich Razzleberry, Basic Black, Whisper White, Wicked Fun Specialty DP Ink: Basic Black, Rich Razzleberry Accessories: 1” Circle Punch, 1/4” Basic Black Grosgrain Ribbon, Black Waffle Paper, Dimensionals
When I saw Kathleen Hopperstad’s card on her blog HERE, I KNEW I had to get this set immediately and make this card! She even has a VIDEO tutorial on her blog, so check it out! I sometimes try to change things up a bit when I CASE but on this one I didn’t change a THING! I loved everything about it, so it was a TOTAL CASE! Recipe: Stamp Sets: Morning Cup Paper: Early Espresso, Pretty In Pink, Whisper White, Cardboard Box Ink: Early Espresso, Pretty in Pink, Blushing Bride Accessories: Punches: Large Scallop, 1 3/4” Circle, Curly Label, 1 1/4” Early Espresso Striped Grosgrain Ribbon, 3/8” Pretty in Pink Taffeta Ribbon, Hemp Twine, Glue Dots, Dimensionals
Here is one of the projects from Stamp Club this month. This was our “fast and easy” project! It’s hard to see but I used the spider web embossing folder on the black bag. It embosses ALL LAYERS, so every side of this is covered in WEB! VERY COOL!
Recipe: Stamp Sets: Got Treats? Paper: Black Bag (from local craft store), Rich Razzleberry, Whisper White, Wicked Fun Specialty DP Ink: Pumpkin Pie, Old Olive Accessories: 1/4” Pumpkin Pie Grosgrain Ribbon, 1/8” Hole Punch, Scallop Edge Punch, Spider Web Embossing Folder
Here is one of the projects we made for Stamp Club this month. The inside has a “Cold Stone” gift card. (Sorry about the black blotch on upper right corner, must have fallen on an ink pad!)
I got the ice cream sundae idea out of the Stampin’ Success magazine, which is an AWESOME idea magazine that Stampin’ Up demonstrators receive each month. I chose different colors and used some new products on it for my class. I got these cute sundae bowls from Oriental Trading Company. When you are finished, you can package this gifty item like the one I made in this post HERE.
Of course, it was a GIVEN that I make ice cream sundaes for the snack this month!! I want to share with you my great great grandma’s recipe for hot fudge sauce! You can use this on homemade brownies, as well. See end of post for recipe!
Recipe:Stamp Sets: Crazy For Cupcakes Paper: Pumpkin Pie, Tempting Turquoise, Whisper White, Daffodil Delight, Rose Red, Soft Suede, Early Espresso, Island Oasis DP Ink: Basic Black Accessories: Punches: 1/2”/1 3/4” /1/4” Circles, Scallop Edge, Dotted Scallop Ribbon Border, Large Oval, Dimensionals
Hot Fudge Sauce Recipe 1 1/2 C. Sugar 1 1/2 squares of baking chocolate 1/3 C. butter 1/3 C. milk 1 t. vanilla (after done boiling)
Stir and boil for 2 minutes, stirring constantly. Remove from heat. Let this cool so it becomes thicker. You can speed up the cooling process by filling a large bowl with ice water, and gently setting the pan in the bowl. Stir until it is cool.
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