National Hot Cocoa Day Card

National Hot Cocoa Day Card

Hello friends! Today's cards were inspired by the National Hot Cocoa Day challenge over the Coffee Loving Cardmakers blog. I had a lot of fun playing with this beautiful die set by The Ton stamps and finishing up Holiday cards and thinking about cards for Valentine's Day for my kids (they are both big Hot Chocolate fans, and would love these cards). To be honest, I made a few other cards like these earlier last week right before the announcement for this challenge was announced, so I hope that it okay to make similar cards for this challenge that were created after the challenge was announced (fingers crossed).

Supplies used: 

 

Card 1:  You're the Marshmallows to my cocoa (Valentine's Day card for one of my kids)

This card was inspired by the bright pink and gold background panel--I had made this over the summer with my gel press and then had added some glitz glitter gel with a Scrapbook.com stencil. I die cut the panel with the second-largest stitched die from the Master Layout 2 die set and then stamped the sentiment with Purple Delight VersaFine Clair ink and heat embossed it with Holographic embossing powder from Ranger. The matte layer was cut with the largest die from the Master layout 2 dies. The two layers were glued together and set aside to dry.

Then I turned to the hot cocoa with a candy cane behind it, all featuring dies from the Holiday Coffee die cut set from The Ton. I know that when we go to the coffee shop our kids are allowed the treat of hot chocolate with whipped cream and during this time of year we add peppermint in there as well.   I die cut the cup with a piece of multicolored patterned paper . The sleeve was cut out of Yupo paper with pink and purple alcohol inks (it also has foil which was rubbed onto the paper when the alcohol ink was tacky), which was glued onto the cup. The whipped cream was created with 3 layers--the top layer is the white glitter cardstock from Simon Says Stamp and the bottom layers were cut out of scrap smooth white cardstock. The layers of whipped cream were glued together and set aside to dry. The candy canes also are made with 2 layers--in this case the base layer was cut out more of the same Yupo paper as the sleeve (with the same color scheme) and top was cut out of the same white glitter cardstock. I glued the two layers of candy cane together and set them aside to dry. 

To assemble the card, I glued all of the parts of the drink--the cup, candy cane and whipped cream together. I added some smaller light blue sequins from the Catherine Pooler Summer City sequin mix to represent candy sprinkles and to add more blue onto the card. The whole cup was added to the pink card panel with Instant Dimension tape from Altenew. I then added two pink glitter hearts that I had punched with the Confetti Hearts punch--the top heart was attached with liquid glue, and the lower card was attached with more foam tape. I then tucked a larger pink sequin on the left of the hearts to create a cluster of 3 items. I then added three pink sequins from the Summer City sequin set to the top right part of the panel.

To finish the card, I added the whole thing to a top-folding A2 card base.

 

 

Card #2: Cocoa card for last holiday cards

This card was created in a very similar way as the card above. The background panels were cut with the two dies from the Master Layout set. The top layer was splattered with some of the Gansai Tambi Starry Colors watercolor set. I added some gold sparkly tape in the stash and some holiday sentiment tape over the top of that. The base layer was created with gold foil paper and embossed it with the Simon Says Stamp's Pinpoint Starlets embossing folder. I glued the two layers together this time with the gold layer at an angle so we can see both layers. 

The candy canes were cut out of more of the white glitter cardstock and some green alcohol inked Yupo paper. The cup was cut out of plaid patterned paper, and the sleeve was cut out of black and white paper and ink blended with Walnut Stain Distress Ink. Again, everything was glued together and the cocoa was attached to the background panel with more Instant Dimension foam tape. The sprinkles this time were made out of small light brown/copper sequins from the Oak City sequin mix from Catherine Pooler. Larger white and brown sequins from the same set were glued to the panel around the cup and sentiment washi. The whole panel was attached to a top-folding A2 sized kraft card base.

Bonus card:

If I drink hot cocoa, I skip the whipped cream. This just has the lid for ease of transport. Again, this was made in a similar way, but I tucked some Mini Snowflake Mandala die cuts in blue (blue patterned paper sprayed with Miami Vice Shimmering Bliss spray), glittery white cardstock and silver foil cardstock. The background panel had been made over the summer. The sentiment washi came from the same roll as in the previous card. Finally, the sequins came from the Catherine Pooler Portland sequin mix.

I hope you liked all of the cards. Which card do you like the best?  Thanks for reading!





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