The From My Heart suite on p. 9 of the Mini Catalog was one of the first new suites to catch my eye. It includes two different heart punches! I love punches more than dies because they are so quick and easy, especially when making multiples. I saw a Christmas version of this candy bar sleeve made by Stacey Cogswell on the Demonstrator Facebook page and wanted to try a Valentine version for our recent Super Saturday event.
Measurements:
- Flirty Flamingo Cardstock (box wrap): 6" x 7"; with 7" side at the top, score at 1/2", 1 1/4", 3 3/4", 4 1/2"
- From My Heart DSP: 2" X 5 1/2"
- Whisper White Cardstock: 2 1/4" x 5 3/4"
Instructions:
- Assemble your sleeve by folding on your score lines. Attach a strip of tear tape to the 1/2" flap and wrap it around an M&M box, tucking the flap under the other end of card stock so it doesn't show.
- Add your white layer and DSP layer to the box top.
- Tie Real Red Double-Stitched Satin Ribbon around the box.
- Stamp the "Happy Valentine's Heart" from the Heartfelt stamp set in Real Red ink on white cardstock. Punch out with the heart punch.
- Stamp the lacy heart in Real Red ink on white cardstock. Punch out with the scallop heart punch.
- Punch out the third heart from the DSP with the plain heart punch. Use the scallop heart punch to punch another heart out of Real Red Cardstock.
- The middle heart is lifted up on dimensionals, the other hearts are taped flat to the box front.
Here is the Christmas version I made of this box, cased from Stacey Cogswell.
This candy sleeve is perfect for all kinds of holidays and occasions. I plan to try a birthday design next. I would love to see what you make!
Placing an order this month? Use the January host code and get a free ink pad with your order of $50 or more, PLUS a free Sale-a-Bration item! January host code: MCQ7W2SR
Happy Stamping!
~Marsha
Placing an order this month? Use the January host code and get a free ink pad with your order of $50 or more, PLUS a free Sale-a-Bration item! January host code: MCQ7W2SR
Happy Stamping!
~Marsha
No comments:
Post a Comment