Monday, February 11, 2013
Chocolate Covered Strawberries
This was a fun card to make, using the Debossed embossing technique (also known as Double Embossing) and the new rubber stamp set, Sweet Strawberries designed by Beccy Muir for Sparkle N Sprinkle. You can read about this technique here, in the SNS Tips and Technique section. (I just lightly tapped the VersaMark onto the embossing folder instead of using a brayer.) I first heard about it from a Sizzix video, so I'm sure there are several places you can check out this fun technique.
I used Distress Inks (Shabby Shutter, Forest Moss, and Brushed Corduroy) and the Bubble embossing folder from Sizzix to create the background. I added the Memory Box border die (Tessatina border) that I heat embossed with Brown Fizz embossing powder. When you cut this die out, be sure to save some of the negative pieces to add back to the die cut. The Chocolate Covered Strawberries are colored with Copic markers and fussy cut out. When adhering to the background, don't glue down the leaves; instead curl them slightly upwards, giving the piece added dimension. The sentiment is from the Fall Harvest rubber stamp set and I heat embossed it with Brown Fizz as well. Attaching a couple of the negative pieces of the border to the sentiment adds a nice embellishment to the oval frame.
I'm entering this in the following challenges: Sweet Stamps (embossed embossing); Simon Says (something messy).