Blog Hop: Inspired by Food with the Be Inspired Team

Sarah Berry Stampin’ Up! UK Independent Demonstrator | Blog Hop: Inspired by Food with the Be Inspired Team

Hello everyone, welcome to this weeks hop! You’ve probably arrived here from the lovely Carolynn Sander, or if you’re just starting out you can continue hopping around our posts using the next button at the bottom. Today we’re focusing on food, I’ve got to say it’s probably the best topic to date.

I’ve chosen my favourite foodie products, the Cool Treats stamp set and coordinating Frozen Treats Framelit Dies. I’m pretty sure we all love an ice lolly, my ice lolly is a Berry Burst covered in frozen chocolate. YUM! Continue scrolling down to see how I made it.

Here’s my card in full, the base cardstock is Thick Whisper White, cut long ways so it opens up from the bottom. Then there’s the Crumb Cake layer, with another layer of white on top. (This time it’s the thinner Whisper White.)

I love, love, love the way I’ve added colour to the ‘Happiest Birthday’ greeting. I used three Stampin’ Write Markers to create this look. You do this by taking your brush tip directly to the stamp, colouring it in. First I added Black to ‘Happiest’, then coloured ‘Birthday’ in Berry Burst, then added the Fresh Fig to the bottom half. It’s so effective, you may have to go over it in sections, especially as it’s a photopolymer stamp set. The ink can tend to pool in areas, just quickly brush over and HUFF. This adds moisture from your breath, onto the stamp. And ta-da! Isn’t it cool?

Can you see my shiny ice lolly with the chocolate on top? It’s really hard to catch it shining in the light in the first photo, so I took this one which shows off the shine. I’ll say again, YUM! I’ve added photos below of how I built up my ice lolly for you to follow.

Directions to create an Ice Lolly

Left: Crumb Cake cardstock.  Right: Chocolate Chip cardstock.

Above: Berry Burst cardstock.

Here’s all three die cuts. Take your Paper Snips and cut off the handle on the Berry Burst lolly.

Cut a sticky note in half and stick the sticky part to the back of the Berry Burst ice lolly.

You are making this easier for you to push the lolly into Versamark ink.Push it

Push it face down into the ink, making sure it’s completely covered.

Discard one sticky note. Use the other attached and dip your wet ink into Clear Embossing Powder.

Mmmm.. doesn’t it look like sugar in the photo on the right?

Using a Heat Tool [UK | EU], emboss this embossing powder. I laid it flat onto my Silicone Craft Sheet which helps keep the shape flat.

Once cooled, repeat this process 3 times (or as much as you’d like).

To build up the shine and thickness of the shine, keep inking up in Versamark and heating clear embossing powder over the top.

I’ve finished my card off with a scallop circle, cut in half in Powder Pink. Sprinkles from the stamp set in Powder Pink ink and lastly a gorgeous bow from the loose weave Copper Trim.

Thank you for visiting today, next up is my beautiful friend, Louise Sharp in Australia!

STAMPIN’ UP! SUPPLIES

Here are the products I used today. All products are from Stampin’ Up! and can be purchased directly from my online shop by clicking the pictures below. Phone ordering is available between 10am-3pm Monday – Friday (01524) 561059, where you can talk with me directly. If you’re ordering online, be sure to add the current special offer code into the hostess code box. You may qualify for this weeks special offer. Thank you for shopping with me and supporting my business!