You Can Make a Pretty Peacock Book Fun Fold Card Using Stampin' Up!s Share a Milkshake Stamp Set - Part 2

Here's the nitty gritty on the cutting and assembling of this cute Book Fun Fold Card.

A reminder of the two stamp sets used.

Card base - Pretty Peacock 4 1/4" x 11", scored at 4 1/4" and 5 1/2"

Front Layer - Glorious Gingham Designer Series Paper - Pretty Peacock

Narrow Piece - 1" x 4"

Square Piece - 4 1/4" square

Adhere together the 1 1/4" Binding portion of Fun Fold with adhesive.

Cut Inner Layer of Basic White Square Piece - 4" square.

Select greeting from Best Family Ever stamp set and stamp in Pretty Peacock Ink.

Adhere stamped Basic White layer inside of card.

From Left to Right around card base

Early Espresso cardstock  2" x 3", die cut burlap piece from Share a Milkshake Dies.

Pretty Peacock - Soft Shimmer Specialty Paper 3 1/2" square, die cut with largest Stylish Shapes Circle.

Basic White cardstock 1 3/4" x 3 1/4" for tag. Stamp greeting first in Pretty Peacock Ink, then die cut with second to the smallest Countryside Corners Die.

Pecan Pie sheet of Glorious Gingham Designer Series Paper 2 1/2" square, 

and die cut with waffle cone die. 

On the front of the book fun fold, adhere the Pretty Peacock Shimmer Circle.

Then with liquid glue, lightly dot the Early Espresso "burlap" piece and 

adhere to Shimmer paper as shown.

Place Dimensionals on the back of the tag and adhere as shown.

With 3 scraps of Basic White cardstock 1 1/4" x 1 3/4", stamp your ice cream scoops in Crumb Cake ink, Pecan Pie ink, and Early Espresso ink. (The reason you see more scoops than are needed is I couldn't decide if I liked the scoops stamped on Crumb Cake or Basic White, but Basic White won out!)

With a very small scrap of Early Espresso cardstock, die cut the little blob of fudge sauce.

Fold waffle cone into the cone shape and adhere the front flap to close it only. 

You need the room inside to arrange the ice cream scoops.

With Linen Thread wrap it multiple times around the "binding" and tie a knot then a bow.

Assemble your ice cream scoops inside the cone as shown. I scotch taped mine together to hold them. When placing the Dimensionals you can secure any wobbly pieces.

Use mini and regular Dimensionals to raise up the finished cone on the card front.

3 Neutrals Adhesive Backed Sequins in Copper color. Affix as shown.

Finish with decorating your Basic White Medium Envelope flap.

 

Cut a 2 3/8" x 6" piece of Glorious Gingham Designer Series Paper - Pretty Peacock.

Adhere envelope flap piece, then with paper snips, trim off excess. 

 You have made one "sweet" card to share with a loved one or friend!

As a bonus for you if you live in the USA - I have prepared a product shopping list at this LINK. You can uncheck any item on the list you already have, or say add all to the cart if you are a newer card maker. 

If you missed yesterday's Part 1 blog post, you can access it here.

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