Cupcake Book


SS_SEP09_cupcakecard_LG

Stamps

  • Fundamental Phrases
    (set of 24; item 114968; $49.95)
  • Simple Birthday Thanks
    (item 111546; $23.95)

Paper

  • Close to Cocoa card stock: 5″ x 6″
  • Confetti White card stock: multiple at 5″ x 6″ (for pages); scrap
  • Old Olive card stock: 3″ x 3″; scrap
  • Rose Red card stock: 1-1/2″ x 1-1/2″
  • Tempting Turquoise card stock: 3″ x 1-1/2″
  • Pretty in Pink textured card stock: 5″ x 4″
  • Pumpkin Pie textured card stock: 2″ x 2-1/2″
  • On Board Book Basics Small: two sheets
  • On Board Timeless Type

Ink

  • Chocolate Chip Classic Stampin’ Pad
  • Close to Cocoa Stampin’ Write marker
  • Pretty in Pink Stampin’ Write marker
  • Rose Red Stampin’ Write marker

Accessories & Tools

  • Dazzling Diamonds Stampin’ Glitter
  • Pretty in Pink 1/4″ grosgrain ribbon
  • Clear Rhinestone brads
  • 2-Way Glue Pen
  • Stampin’ Dimensionals
  • Crop-A-Dile
  • Scallop Square punch
  • Trio Flower punch
Instructions
  1. Stamp cupcake image on On Board Book Basics sheet, and cut out (removing cherry stem). Repeat on second sheet of Book Basics. These are the front and back covers for the book.
  2. Trace book cover onto sheets of Confetti White card stock, and cut out pages for book.
  3. Ink wrapper portion of cupcake image using Close to Cocoa Stampin’ Write marker, and stamp on Close to Cocoa card stock. Cut out, and adhere to book cover.
  4. Ink icing portion of cupcake image using Pretty in Pink Stampin’ Write marker, and stamp on Pretty in Pink card stock. Dab 2-Way Glue over sprinkles portion of icing image, and apply glitter. Allow glue to dry, then adhere icing to book cover.
  5. Ink cherry portion of cupcake image using Rose Red Stampin’ Write marker, and stamp on Rose Red card stock. Cut out, and adhere to book cover.
  6. Cut stem from Old Olive card stock, and adhere to book cover.
  7. Punch hole through cover of book using Crop-A-Dile, and mark hole on stacked pages. Punch hole through pages. Repeat with back cover using front cover as guide for hole placement.
  8. Tie covers and pages together with Pretty in Pink 1/4″ grosgrain ribbon.
  9. Cover number (for age) in Pumpkin Pie textured card stock. Punch scallop square from Old Olive card stock, and cut off one side. Adhere behind number.
  10. Stamp “Happy” in Chocolate Chip ink on Confetti White card stock, and adhere to back side of number.
  11. Adhere number to book using Stampin’ Dimensionals.
  12. Punch flower from Tempting Turquoise card stock, and attach Clear Rhinestone brad to centre of flower. Adhere to book using Stampin’ Dimensionals. Edge of flower should overlap number.
Stampin’ Up! 2009

lizsiggy