Here are some cards we made at stamp club last night

(Technique: sponging through a template) Stamp set: French Foliage PG 86 , Teeny Tiny Wishes PG 133 Card Stock: Very Vanilla, Pumpkin Pie PG 152-6 Ink: Old Olive, Pumpkin Pie, Cajun Craze, PG 152-6 Punches PG 183. Instructions: Fold in half a 5 1/2'' x 4 1/4'' piece of cards stock or paper and tear out the middle, lay over your card and sponge with one or several inks using the sponge or sponge daubers PG 179. Stamp the area you just sponged, using the French Foliage. Remove your template and stamp a couple more times. Using the Teeny Tiny Wishes stamp your sentiments,Punch and layer and attach to the card.

Texture-embossing-folder-stamp technique Supplies: Stamps: Watercolor Winter, Page 7 # 129727 Greetings of the Season Page 8 #128033 Ink: Early Espresso (126974), Always Artichoke (126972), Crumb Cake (126975) Pg 156 Paper: Crumb Cake PG 156 #(119686), Versamark (102283) Accessories: (optional) Big Shot (113439), Lacy Brocade TIEF (127819), Dazzling Diamonds Glitter (102023), Stampin' Sponge (101610), Brayer (102395), 2-Way Glue Pen (100425), Stampin' Dimensionals (104430) Scallop Square Punch 119884 Page 183, Shimmer Paint PG 158 # 116806 The look of embossing using the brayer Measurements: Crumb Cake, 5 ½” x 8 ½ ’’, 5 ¼’’ x 4”, 1 ¾’’ x 5 ¼’’ Instructions: 1. Using the brayer Ink up embossing folder with lots of VersaMark ink. Place the 5 ¼’’ x 4’’piece of c/s in the folder and using a second brayer and lots of pressure, go over the folder to make the image appear on the card stock to get a embossed tone on tone look. Sponge around all sides, using Crumb Cake ink. 2. Using Always Artichoke & Early Espresso stamp the pine & the pine cone and punch the out the images. Repeat to make two and sponge around all sides. 3. Attach the punched pieces to the Sponged piece 1 ¾’’ x 5 ¼’’ piece of card stock using Dimensionals attach one at each end and stamp (Peace on Earth in the middle) add the brads Page 174 . 4. Spray with Shimmer Paint and add Dazzling Details (Page 158) and Ribbon 172.

Measurements of card stock: Crumb Cake (panel )2 ½” x 3 ¾” , 2 ¾’ x 4” , 4’ x 5 ¼’ card base Crumb cake 11”x 4 ½” Stamp sets: Watercolor Winter and Greetings of the Seasons in the Holiday catalog Instructions: 1. Add crumb cake to embossing folder and run through the big shot using the Lacy Brocade folder using the 4” x 5 ¼” piece of card stock. Sponge all around the paper using Early Espresso. Glue that to the base 5 ½’ x 4 ½’ (when folded) 2. On the 2 ½” x 3 ¾” stamp the pines using Always Artichoke first and then add the Early Espresso to the stem of the stamp. Stamp the pine cone using the Early Espresso. 3. Stamp Merry Christmas 4. Sponge Crumb Cake ink all around the edge of the card stock. and glue to the 2 ¾’ x 4” piece. Add Dazzling Diamonds Glitter. 5. Attach the panel to the base using the Stampin' Dimensionals and you are done. Stamps: Watercolor Winter, 129727 Greetings of the Season 128033 both in the holiday catalog. Ink: Early Espresso (126974), Always Artichoke (126972), Crumb Cake (126975) Paper: Crumb Cake (119686) Accessories: Big Shot (113439), Lacy Brocade Tief (127819), Dazzling Diamonds Glitter (102023), Stampin' Sponge (101610), 2-Way Glue Pen (100425), Stampin' Dimensionals (104430