#stampinup #faithfulinkspirations Yes, I know it’s the middle of winter, but I like ice cream any time of the year! My favorite ice cream is soft serve and I love to have a chocolate-vanilla swirl with rainbow sprinkles. Yummo! Today’s card reminds me of my favorite ice cream treat–and I used one of my favorite card designs–a hinged card.
When I first saw a hinged card, I thought it was going to be crazy hard to make, but it’s really simple!
The ice cream element holds the bottom of the card to the top of the card–it’s like a bridge. Clever, huh?
Here’s how I made it. I started with a half sheet–cut lengthwise–of Watermelon Wonder Card Stock. I scored it in the middle–at 5-1/2″–just like I was making a regular card. Then I cut one side off at 2″. That forms the hinge at the top of the card. I cut the leftover Watermelon Wonder so that I had a 2″ by 4-1/4″ piece. And I used the leftover from that to cut the ice cream using the Frozen Treats Framelits.
I cut two 4″ by 1-7/8″ pieces of Peekaboo Peach Card Stock. I adhered one to the top hinge and one to the leftover Watermelon Wonder piece. I cut two 3-7/8″ x 1-3/4″ pieces of Fruit Stand Designer Series Paper and adhered these to the top hinge and to the Watermelon Wonder/Peekaboo Peach leftover piece. I tied a length of Thick Whisper White Baker’s Twine around the leftover piece.
Next, I cut a 4″ by 5-1/4″ piece of Whisper White Card Stock and adhered this to the inside of the card. I stamped the word “sweet” from the “Cool Treats” stamp set in Watermelon Wonder in the center, as close to the right side as I could get it. PRO TIP: Use your leftover piece for proper center placement of the sentiment. I added an extra sentiment that will be hidden when the card is closed.
For the ice cream cone element that holds the card together, I started with a 2″ by 3-1/4″ piece of Peekaboo Peach and a 1-7/8″ by 3-1/8″ piece of Whisper White. I used Stampin’ Dimensionals to adhere this to the top hinge of the card and to the formerly leftover piece–bridging the two elements of the card front.
I stamped the Early Espresso swirl onto the Watermelon Wonder ice cream. I made a Crumb Cake cone using one of the Frozen Treats Framelits. I adhered the cone directly to the panel and used Stampin’ Dimensionals to add the ice cream. For a finishing touch, I added some Wink of Stella to the chocolate.
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