Make It Monday Brayered Embossing Folder Card

Supplies
Chocolate Chip Cardstock Very Vanilla Cardstock Baja Breeze Ink Pad Big Shot Square Lattice Embossing Folder Scallop Circles #2 Bigz Die Chocolate Chip 5/8” Double Stitched Ribbon Gold Brads Elements of Style Clear Mount Stamp Set All Holidays Stamp Set Snail Adhesive Dotto Adhesive Stampin’ Dimensionals Sponge Daubers Piercing Tool Circle Scissors Plus

Catalogue #
102128 101650 coming back July 1 113439 119976 113469 111849 104337 120045 114916 104332 103305 104430 102892 116631 112530

Glass Mat Brayer Ticker Corner Punch

112531 102395 107214

Dimensions:
1. Very Vanilla – 8 ½” x 5 ½” scored at 4 ¼”, 5 1/8” x 3 7/8”. 3 ½” x 3 ½” 2. Chocolate Chip – 4” x 5 ¼”, 4” x 4” 3. Chocolate Chip double Stiched Ribbon – one 5 ½” piece

Instructions:
1. Cut all cardstock and ribbon according to the above dimensions and fold your card base in half, running your bone folder along the edge to make a crisp crease. 2. Ink up your brayer with Chocolate Chip ink and ink up one side of your square lattice embossing folder (the side with t he square shapes and not the cross shapes) 3. Place the 5 1/8” x 3 7/8” piece of Very Vanilla cardstock in the embossing folder and make your Big Shot sandwich (multi purpose platform open to Tab 1, cutting pad, embossing folder and cutting pad) and run through the Big Shot. 4. Place your 4” x 4” piece of Chocolate Chip cardstock on your Scallop circles die, over the bigger scallop, and make your sandwich (cutting pad, die, paper, cutting pad) then run through the Big Shot. 5. Using your Circle Scissors Plus cut a 3” circle from your 3 ½” x 3 ½” piece of Very Vanilla cardstock using Dotto adhesive to hold your paper in place on your glass cutting mat. 6. Use your Ticket Corner Punch on the corners of your embossed piece of Very Vanilla. Apply Snail to the back and layer on the 4” x 5 ½” piece of Chocolate Chip cardstock. 7. Using the piercing tool, make holes to insert brads into your Chocolate Chip layer to insert brads shown in the picture. 8. Use your scissors to make a V cut on the end of your ribbon. Apply Snail to the back and apply to your Chocolate Chip layer as shown. Apply more Snail to the back of this layer and adhere to the card base. 9. Ink your your swirl stamp, from the Elements of Style Stamps Set, with Baja Breeze ink and stamp off once on a sheet of scratch paper, then stamp on your 3” circle to create a light background. You might have to do this a few times to cover the whole circle. 10. Ink up your sentiment stamp in Chocolate Chip ink and stamp in the center of the circle. Use your sponge dauber to ink up the edges. 11. Apply Snail to the back of your stamped piece and adhere to your Chocolate Chip scallop circle. Apply Stampin’ Dimensionals to the back of your scallop and adhere to your card. 12. Voila, you’re done!!! Tutorial By: Michelle Singer Independent Stampin’ Up! Demonstrator stampinwithmichelle.blogspot.com stampinwithmichelle@shaw.ca