September 13, 2012


This card features a great technique called "thumping". The French Foliage stamp set is simply ideal for utilizing this technique.

Following are the supplies to create this card:

French Foliage
Whimsical Words (retired)

Crumb Cake Card Stock
Always Artichoke Card Stock
Naturals Ivory Card Stock

Always Artichoke Ink
Crumb Cake Ink
Stampin' Write Markers in:
   More Mustard
   Bravo Burgundy
   Elegant Eggplant
   Old Olive

Your choice of distressing tool
Paper Snips
Linen Thread
Curly Label Punch
Stamping Sponge
Stampin' Dimensionals

To do "thumping": In this case, using the large leaf stamp, ink up the stamp with Crumb Cake ink. Then, using the side of the brush end of the markers, one by one, thump the colors sporadically onto the leaf image, turning the image so all your "thumps" aren't facing in the same direction. Once you are done thumping, huff on the stamp (anytime you are using markers on a stamp, do this to reactivate the ink), and stamp onto a scrap of Naturals Ivory card stock.

With Paper Snips, carefully cut out the leaf, and set aside.

On a 2" x 4.25" rectangle of Naturals Ivory card stock, stamp the dots from the set, STAMPING OFF FIRST, with Crumb Cake ink. Sponge all edges with Always Artichoke ink.

Wrap Linen Thread around left edge of Ivory, securing it in back. On scrap of Naturals Ivory, stamp sentiment in Always Artichoke. Punch out with Curly Label punch. From scrap of Always Artichoke, punch another Curly Label, but snip this one in half. Extending past the edges of the sentiment label, attach the halved label to the back. You will need to trim off little bits that stick out near the center. Sponge remaining edges of Ivory with Always Artichoke ink. Attach sentiment panel with two Stampin' Dimensionals to Ivory rectangle. With PIECES of Stampin' Dimensionals, attach the leaf to the panel. Adhere this completed panel to a 2.25" x 4.25" rectangle of Always Artichoke card stock.

Fold 8.5" x 5.5" piece of Crumb Cake card stock in half, creasing well with bone folder. Stamp leaves randomly -- *STAMP OFF FIRST -- around the edges of the card in Crumb Cake. Add a few of the dots also.

Add panel to card front.

Distress bottom front edge of the card with method desired. (Fingernails, scissors blades, or an actual distressing tool all work for doing this.) Sponge distressed edges lightly with Always Artichoke.

* To Stamp Off means to first stamp lightly on a piece of scratch paper before stamping on your project. This lightens the effect of the stamping. Each time you ink the stamp, you need to stamp off to keep a consistent look throughout.


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