Okay, I admit it! I as having fun with my new Colorado Craft Company (3C) stamp the other day! Well, who wouldn’t say no to more Birthday Cake?! This time I went with my favourite – chocolate cake.
MORE BIRTHDAY CAKE
This time I went horizontal with my layout, so I could stamp the entire piece of birthday cake. So much yummy!
As a true choco-holic, the cake as well as the icing must both be chocolate! Although, this cake is a little light to be ‘true’ chocolate – perhaps it’s a mocha? That would be alright with me!
Start with a panel of white cardstock, and stamp the cake image in Nocturne ink. Cover with clear embossing powder, and heat set. Now you can safely choose your medium for colouring, without fear of the outline smearing or running. I stayed with my alcohol markers, as they were out on my desk.
Colour the cake layers with Sand and Natural Brown Illustrator markers. For the icing, I combined the Natural Brown with a Stampin’ Up! alcohol marker called Bronze. I decided to make the ‘extra bits’ on the cake bits of cherries, so I chose a Copic marker in Lipstick Red.
Stamp the sentiment, also in the Birthday Cake stamp set, onto a strip of dark red cardstock in Versamark ink. Cover it with white embossing powder, and heat set. Create a card base of dark brown (chocolate colour) cardstock, and offset a panel of the same dark red cardstock. Attach the image panel with fun foam or foam tape. Finally, attach the sentiment strip with more foam tape. I actually had to trim down my image panel a bit, to not overwhelm the red panel in the background.
I don’t know about you, but I’m starting to feel hungry!
Sorry if I’ve created a craving, with my Birthday Cake cards! Thanks for spending some time with me today. Now, go have some cake – er, I mean, go create!
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