Hello and welcome,
My name is Vicki Boucher and I'm from Melbourne, Australia. Today I'll be sharing with you how to create a fun background by using the Stars Treats Bags (159833) in different ways. They are great as gift bags but sometimes I like to use Stampin' Up! products by thinking outside the box and create something a little bit different with what you've got.
Here I used a vibrant colour combo of Orchid Oasis, Coastal Cabana, Parakeet Party, Daffodil Delight, Calypso Coral, Polished Pink, and Gorgeous Grape.
Start by cutting the Star Treat Bag in half with Paper Snips.
Next use the zig zag edge of the bag to create an ombre effect with the Blending Brush and ink. Start with the cool colours first.
So the inks don't blend, use a new bag stencil for the warm colours. Continue until you've completed with all of the colours.
Use the stars side of the treat bag as a mask with a Palette Knife and Shimmery White Embossing Paste. Carefully remove mask and let the embossing paste dry.
Celebrate with Tags (159974) |
To go with the background layer, I used the Celebration with Tags bundle (159974) which can be located on page 67 in the Stampin' Up! July - December 2022 Mini Catalogue.
The stamped images are from the Celebrate with Tags stamp set, stamped in Versamark onto Basic Black cardstock, add White Stampin' Emboss Powder remove any excess and heat set with the Heat Tool. Then die-cut out the images with the coordinating Celebration Tag Dies. I've fussy cut out the sentiment with Paper Snips.
Thank you for visiting my blog today, I would so love to hear your thoughts on my project by leaving a comment below.
Please email me if you would like a copy of the 2022-2023 Annual Catalogue and the July-Dec 2022 Mini Catalogue Catalogue, send me an email here.
If you live in Australia and don't have a demonstrator, you can purchase any of the Stampin' Up! products by shopping with me at my Stampin' Up! online store here.
Make sure you follow me on social media via Facebook, Instagram and Pinterest.
Happy Stamping
Vicki Boucher
No comments:
Post a Comment