My name is Vicki Boucher and I'm from Melbourne, Australia. Today I'll be sharing with you how to layer a card using the vintage look. This is something I like to do when it comes to paper crafting and what a better way to show you how.
Some of the elements I like to use are different types of paper, stamped images, texture such as dry embossing, embellishments, ribbon etc... Very Vanilla Cardstock works well with Pecan Pie and Crumb Cake ink. I've used a mix of different stamp sets for this card they are Quiet Meadow and Stamped With Love I just love the postbox image from the set.
To create this technique first, emboss Very Vanilla Cardstock with any embossing folder I've used Timeworn Type 3D Embossing Folder and add Pecan Pie ink using the Blending Brush. Use the Paper Snips blade to distress the edges of the cardstock. I also did this same technique with the Stripes 3D Embossing Folder in Crumb Cake Cardstock and die-cut out the image using the Nested Essentials Dies.
Next, using multiple images, stamp off on scrap paper, then stamp directly on the Delightfully Electric Designer Series Paper. I've used Petal Pink ink for the images.
To achieve variation in colour for your watercolour images, start by adding a lighter colour, allow the image to dry, then continue to use more colour. Here, I've used Petal Pink, Crumb Cake and Pecan Pie inks.
Lastly, add interest and texture by using the Paper Snips to cut ribbon along one side; then loosen the threads and use the Take Your Pick tool to break down the Silver-Threaded Twine fibers.
Thank you for visiting my blog today, I would so love to hear your thoughts on my projects by leaving a comment below.
Please email me if you would like a copy of the new 2023-2024 Annual Catalogue, please contact me 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 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