Of the three Petal Cone die projects I made for the Stampin’ Addicts 2011 Occasions Mini Blog Hop, I think my favorite was this Ice Cream in a Waffle Cone card.
(For a separate view of any tutorial picture, click on the image. Then, to zoom in for a close up, click again.)
In creating the card, the first decision was the hardest:
What flavor of ice cream to choose?
Usually, I’m a chocolate girl.
Milk Chocolate, Dutch Chocolate, Rocky Road, Mocha Almond Fudge, Chocolate Chocolate Chunk, Fudge Nut Brownie. . . . yeah, it’s got to be chocolate for me.
(The Dog, in contrast, would gladly certify whatever flavor you happen to be eating as the most delicious ever known to canine. Just as soon as you drop it on the floor.)
For some reason, though, this cone seemed destined to hold a nice scoop of strawberry.
So let’s run with that today.
SUPPLY LIST: Ice Cream in a Waffle Cone Card
Ink: Pretty in Pink, Crumb Cake
Paper: Pretty in Pink (1 sheet or less), Crumb Cake (half a sheet or less)
Stamps: Teeny Tiny Wishes
Etc. Big Shot, Sizzix dies (Petal Cone, Tasteful Trim), Texturz Plates (Perfect Details), Crop-a-Dile, rhinestone brad, Sponge Daubers, Stampin’ Sponge, Stampin’ Dimensionals, paper snips
ICE CREAM / CARD BASE
Now stand back and admire your work!
Tips and notes:
- tip 1: I used Sponge Daubers to sponge the edges. On the waffle cone’s interior, however, I switched to a Stampin’ Sponge; it seemed to bring out the embossing more evenly.
- tip 2: Between Steps 2 and 3 on the belly band, the banner was rotated–like a weather vane pointing east turns when the wind shifts to the west.
So, do you think you’ll try your hand at this Ice Cream in a Waffle Cone card? If you do, be sure to come back and leave a link to your upload or post (with a link back to this tutorial) so we can come admire too!