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 “Artful Hot Cocoa” Artist - Jenna Roby |
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“Artful Hot Cocoa”
Supplies:
Packet of Hot Chocolate (I used choco/raspberry)
Artful Coffee Cup stamp (196-002I)
Better Than Chocolate stamp (005-002E)
Brown Archival ink
Gold pigment ink
Embossing powders in detail brass & clear
Markers in eggplant, magenta, bright pink & dark brown
Metallic ivory card stock, one piece cut to 3.5 x 3.75"
Dark brown card stock, one piece cut to 4.25 x 9.5"
Scoring tool (bone folder, embossing stylus or scoring blade in a paper trimmer)
Ruler
1/8" circle punch
Heat tool
Facial tissue
Bright pink ribbon
Adhesive of choice
1) Stamp the cup using the gold ink ¼” above the bottom (3.37” side) of the ivory card stock.
2) Sprinkle the brass embossing powder over the cup image, tap the excess onto a piece of scrap paper and pour back into the container.
3) Heat the powdered image until smooth using the heat tool.
4) Stamp the phrase above the cup using the brown ink.
5) Sprinkle the clear embossing powder over the words, tap the excess onto a piece of scrap paper and pour back into the container.
6) Heat the powder until smooth using the heat tool. (The metallic card stock is less absorbent that regular card stock, so the dye ink stays wet long enough to emboss it.)
7) Color the cup one section at a time using the markers. When you finish a section, use the tissue to carefully blot the excess ink off the image or you will have little puddles of ink that can be tracked into areas you don’t want that color to be, like the back ground.) Set aside to dry.
8) Place the brown card stock in front of you so the long edge is parallel to the edge of the table. Using a scoring tool and ruler, score the following measurements starting at the left edge of the card stock measuring from the starting edge: ¾”, 5”, 5¼”, 5½”, 5¾”. This side is now the “front” of the project.
9) Flip the card stock over and fold all score lines up, using the scoring tool to sharpen the folds. Slip the non-folded short edge under the folded short edge; you should have something that looks like a large match book.
10) Un-fold the brown card stock and turn it over so that the front un-folded short edge is the top and the folded short edge is the bottom and folded to the back.
11) Adhere the finished piece of ivory card stock to the top front section of the brown card stock. Align the bottom edge of the stamped piece with the first scored fold from the top and center it.
12) Flip the brown card stock over so the folded short edge is now the top with the folded piece in front.
13) Take you packet of cocoa and, if needed, shake the contents to the top of the packet and tape the extra packaging to the back of the packet with tape to make it fit into the space allowed.
14) Using the circle punch make 2 holes in the folded piece on top; one hole to each side of center going thru’ both layers.
15) Slip the top of the cocoa packet under the punched flap and position so the sealed packet edge shows thru’ the punched holes. Punch 2 holes in the top of the packet using the previous holes as your placement guide. (Be careful with your placement so you DO NOT punch holes thru’ the packet where the cocoa powered is contained. This will spoil the cocoa and make a mess.)
16) Making sure that all 3 punched layers have their holes aligned, slip the ribbon thru’ the left hole from the side where the packet shows and back up thru’ the right hole.
17) Tie the ends of the ribbon into a bow and trim ends if needed.
18) Slip the un-folded edge under the now beribboned folded edge to close the project.
TA DA! You now have a tasty treat to brighten the day of someone special. ~ Jenna
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Artful Coffee Cup 196-002I |
Better than Chocolate 005-002E |
