Hello and welcome to my blog. It’s the first Saturday of the month, meaning it is Stamping with Friends Blog Hop Blogger’s Choice. We can showcase what we are working on. I am using the More Than Autumn bundle for my card.
When I first saw this stamp set, I was too keen on it. Then I saw some fabulous samples, and I knew I had to add it to my collection. I will be using this bundle in my October card/flag class.
First, I started with a Pecan Pie card base. I then embossed Cajun Craze card stock with the Forever Plaid 3D embossing folder. I like the texture of this embossing folder. I adhered this panel to the card base using Multipurpose Liquid Glue.
I used one of the designs from the Iconic Celebrations Designer Series Paper. This stack of paper has designs for every celebration you can think of! You’ll find uses for each design throughout the year, from Christmas trees to hearts, fireworks, and candles. I adhered the designer series paper to Crumb Cake card stock and popped it up with dimensionals.
I stamped the cup, whipped cream (two times), the pie, and the cinnamon stick in Memento Ink. I colored the cup using Pecan Pie and Crumb Cake Stamping Blends. The Pumpkin Pie was colored with Pumpkin Pie and Pecan Pie Stamping Blends. Man, all this pie is making me hungry. The sentiment is stamped in Versamark and embossed with the Basics Wow! Embossing powder. I stamped the whipped cream twice because there is a die to die-cut the image, but there is also a smaller die to die-cut the top part.
As the sentiment says, Grateful it’s finally Fall, yes I am. Fall is my favorite season. What will you create using the More Than Autumn bundle?
To continue along the blog hop, click on Next blog to see what my friend Mickey Moore has made for us today.
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Lorraine Tierney says
I love your card!
Nancy Reynolds says
Cute card, I’m liking this set. Thank you for sharing,
Mo Rootes says
Love your card Linda x
Mickey says
Oh wow, Linda! I love this so much! Cajun Craze is one of my favorite colors and you know how much I love embossing! And thanks for the tip on getting the whipped cream dollop.