Thursday, September 21, 2017

Happy First Day of Autumn!

Hi Friends,

Fall is officially here.  There's a different feel in the air and, of course, all the vibrant colors of fall are sprouting everywhere.  So now that it's official, Happy Fall, Y'all!

Let's make a beautiful fall-themed birthday card to celebrate!


Here I've used Vintage Leaves, one of my all-time favorite stamp sets.  The card base is made from Thick Whisper White.  On a 1-1/2" x 5-1/2" strip of regular weight Whisper White, I randomly stamped one of the smaller leaves in the set using Sahara Sand, So Saffron, Pear Pizzazz & Calypso Coral.  The leaves all hang off the edge of the cardstock - when you finish stamping it looks like a cut strip of designer paper!  This strip gets layered on top of a 1-3/4" x 5-1/2" piece of Copper Foil Sheet.


I used a technique called "thumping" to make this multi-colored maple leaf.  It's a fun technique that produces different results every time - there were lots of "ooh's & aah's" when the ladies made this card at my last class!  Simply ink the maple leaf in the normal manner, using the lightest color you have chosen to work with.  In this case, we used So Saffron.  Then take sponge daubers, one for each color you choose to add, and apply more ink directly to the stamp randomly.  Here we've added Sahara Sand, Pear Pizzazz & Calypso Coral on top of the So Saffron ink.  


"Happy Birthday" is part of the Special Celebrations stamp set.  I stamped it using Early Espresso ink and die-cut it with the Stitched Shapes Framelits.  The maple leaf and the greeting are both adhered to the card front with Stampin' Dimensionals.  There's another multi-colored leaf stamped on the inside of the card and one more on the envelope.


Two 10" pieces of Linen Thread tied together into a bow and attached with a glue dot finish this project.  I love the coppery accents on this card - so much prettier in person, but you get the idea! 


Inspiration is everywhere...nothing matches the beauty of an autumn day.


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Thanks for stopping by today,
Pat




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