Isn't this the sweetest stamp? It's called Pat a Cake. I get all misty every time I look at it, especially since my baby turned two last week. This card was fun to create; I love the vintage feel it took on when I paired the Cottage Rose and Mother's Love stamps with the main image. Here's how I did it:
- Cut card base from Coffee card stock; stamp Cottage Rose image on right side using Brilliance Moonlight White ink.
- Die cute white/kraft ovals and circles; before removing white dies from template sponge Antique Linen and Brushed Corduroy inks along inner edges with a sponge. Also before removing oval die template from white card stock, stamp Pat a Cake image using Rich Cocoa ink. After stamping, remove from die template and color image with Copics.
- Stamp sentiment from Mother’s Love set in white circle; adhere all die cuts together. Tie ribbon in a bow on card base. Adhere die cuts where desired.
- Stamp rattle/ribbon image from Mother’s Love set on extra white card stock, color and fussy cut. Finish the card by adhering the image where desired.
Stamps: Pat a Cake Full, Cottage Rose, Mother’s Love
Card Stock: Cascata Coffee (WorldWin Treasures), White (Mohawk); Kraft (Neenah)
Ink: Rich Cocoa (Memento); Antique Linen, Brushed Corduroy (Ranger); Brilliance Moonlight White (Tsukineko)
Coloring Medium: Copics
Accessories: Ribbon (May Arts)
Tools: Classic and Scalloped Oval & Circle Nestabilities (Spellbinders)