Stamp at Lindas

Here is a simple card made from the Sweet Centers Set

 I made this card from Very Vanilla cardstock. I used Crushed Curry & Always Artichoke inks.  The Sweet Treat Cups are so easy, just fill and pull the paper off of the rim and stick it to the spot you want it to go.  I perforated the cardstock behind the cup in an X so the treat can be removed from the back.

 First I punched a template out of cardstock using the 1 3/4" Circle Punch pg.7 in the Holiday Mini.  This is to guide me on where to stamp the petals and seems to work very easily.

 Be sure to place your template in a place where you will be able to stamp all the way around.

 Using a pencil, draw around the circle.  Doing this lightly, you can erase it later.

 Using the perforating blade from the Cutter kit pg. 191 cut an X in the center of the circle.  By the way, if you do not have this Cutter Kit, you may want to reconsider.  It includes a rotary cutter, perforating tool, scoring tool & a 7-sided distressing tool.  So versitile.

 Stamp the petals with Crushed Curry ink across from each other all around the penciled circle until you have filled the flower in and stamp your stem and leaves using Always Artichoke ink

 Finished card.  Now you can fill this with candy corn also.  How cute & easy.

Just how do I use my Stamp-a-ma-jig?

 A fellow demonstrator, Mary Ann, asked me to explain how to use the Stamp-a-ma-jig.  For her question she wins a package of Gusseted Envelopes (pg.169).  Congratulations!    Let me begin  by saying I cased this idea from the WOW Video that SU put out from Regionals.  I was such a good example that I had to add it to my blog.  The first thing I did  was stamp this tree from one of my favorite sets, Love As A Tree (pg. 110) using our Saraha Sand Ink. To make it lighter, I stamped off  first.

 Here I colored the tree with our Pastels to give it the beautiful fall colors.  (It does look messy when you finish this part.)   Ah, but wait...it does become pretty.