Cool Treats Partial Embossing Technique and Tutorial

I think you’re going to love this Cool Treats Partial Embossing Technique and Tutorial!  Take a peek and then I’ll show you step by step how it’s done.  This was a technique that was demonstrated at Stampin’ Up’s Onstage event last fall, and I just fell in love with it.

The colors I used for this card remind me of an orange creamsicle treat, one of my favorites!

Cool Treats Partial Embossing Technique Tutorial, by Krista Thomas, www.regalstamping.com

Notice how the word “Enjoy” is stamped with a shadow and then partially embossed with gold.  How was that accomplished?  Let me show you!

Step 1:  Stamp “ENJOY” from the Everyday Tags stamp set, on a vanilla panel with Peekaboo Peach ink.

Partial Embossing Technique Step 1, by Krista Thomas, www.regalstamping.com

Step 2:  You will need to use a Stamp-a-Ma-Jig (SAMJ) for this step, so ink up the “ENJOY” with Calypso Coral and stamp it onto the SAMJ plastic sheet, using the handle as your guide.

Partial Embossing Technique Step 2, by Krista Thomas, www.regalstamping.com

Step 3:  Ink up your “ENJOY” stamp again with Calypso Coral ink.  Put some VersaMark reinker inside the lid of the pad, or onto a CD.  Dip a sponge dauber into that pool of ink and dab it onto the lower part of the stamp.

Partial Embossing Technique Step 3, by Krista Thomas, www.regalstamping.com

Step 4:  Use the Stamp-a-Ma-Jig to slightly off-set the word, so that the Peekaboo Peach color shows to the left of the one on the SAMJ plastic sheet.  Remove the plastic sheet and stamp your image.

Partial Embossing Technique Step 4, by Krista Thomas, www.regalstamping.com

Step 5:  Sprinkle gold embossing powder over the stamped word and heat set.

Partial Embossing Technique Step 5, by Krista Thomas, www.regalstamping.com

Use a Layering Ovals Framelit to cut out the image and finish the card.  To make this Cool Treats card, you’ll need the following colors of card stock:

Card Base: Soft Suede ( 5.5″ x 8.5″ folded in half)

Mat: Peekaboo Peach (4″ x 5.25″)

Panel:  Tangerine Tango (3.75″ x 3.5″, emboss with Sparkle Embossing Folder)

Strip: Gold Glimmer Paper (1/2″ x 4″)

On a piece of Very Vanilla, stamp the ice cream treats with Peekaboo Peach, Calypso Coral and Early Espresso ink.  Cut them out with the Frozen Treats Framelits Dies.  Using Stampin’ Dimensionals, adhere treats to a Very Vanilla panel (3.25″ x 2.5″) and sponge the edges of that panel with Soft Suede.

Cut out a Gold Foil bow using a framelit from the Mini Treat Bag Framelits Dies.  Add to card and you’re done!

If you like this card and want to see another project using this technique with a different stamp set, come back for my next post.  Sign up to receive my posts by email and you’ll never miss another project.  See you next time!

Cool Treats Partial Embossing Technique, by Krista Thomas, www.regalstamping.com

 

Save