It is Day 3 of the FSJ + Spellbinders launch. So many awesome products and so many ways to bring paper to life!
I decided to do something a little different than a regular A2 size card.
Today’s inspiration showcases Spellbinders Gingerbread Boy Garland Tag and Recipe Card set by Sharyn Sowell.
I featured a 6 x 6 recipe card because they hold a special place in my heart. For over 10 years, I held a Christmas In The Woods Stamp Camp, each participant created a 6 x 6 recipe card swap and made the dish featured on the swap. So many wonderful dishes were enjoyed over the years. I still have every swap safely stored in 6 x 6 scrapbook albums.
Here are the stamps and dies I used on this project:
There are no special techniques used to create this project, just die cutting and a little stamping. Cardstock used on the Gingerbread Boy are Pumpkin Bread, Whip Cream, Bubble Gum and Black Licorice with the edges of the “boy” sponged with Pumpkin Bread Fusion adding depth to the die cut figure. The Candy Apple rick-a-rack mat has a Butter Cream mat with Hazelnut Blend stamped lines. The sentiment “Baked With Love” is stamped first with Pumpkin Bread Fusion Ink and then offset slightly and stamped with Hazelnut Blend Ink. The absolutely adorable rolling pin is cut from Turbo Teal cardstock with a Candy Apple red flower and Electric Lime leaves. I adhered a double bow from the Beach Breeze Twine onto the rick-a-rack mat. All die cuts are popped out with medium Foam Squares. The mat dimensions are 5″ x 5″ Hazelnut Blend mat, 5 1/8″ x 5 1/8″ Oatmeal Cookie mat and a
5 7/8″ x 5 7/8″ Candy Apple base mat.
I hope this inspires you to create recipe cards to give to family and friends or to start your own recipe album.
Click on the images below to order:
