Cozy up with a cup of cocoa, a sweet gingerbread dip, and a little holiday cheer!
Today’s stunning handmade card comes from our designer, Maurilia, who has warmed our day with the sweetest holiday card. This cup of cocoa and gingerbread is just what we wanted, and the soft pinks and blues really shine in this design. Follow along as Maurilia shows us how to make a warm mug of holiday happiness!
- First, cut ice blue cardstock to fit your folded card base and adhere it in place. Die cut the 5820D Crosshatch Cover Die from white cardstock. Next, die cut white cardstock using the third-largest die from the 5003D Nested Rectangle Die Set. Adhere the crosshatch die-cut to the rectangle. Finally, add the scalloped border to complete your textured layered technique, combining the crosshatch pattern with the rectangle and scalloped edges for added depth and dimension. Center and adhere the finished panel to the ice blue card base to create a beautiful focal background.
- From pale pink cardstock die cut a mug, handle, rim and coco using 5847-02D Large Coffee Cup Die. Shade the mug for dimension using Distress Worn Lipstick. Shade the cocoa using Distress Vintage Photo.
- Die cut a gingerbread man from light kraft cardstock using 5178D Mr & Mrs Gingerbread Die. Ink blend Distress Vintage photo for depth. Die cut all the accessories such as face out of black, icing and buttons from white, and the bow from pink cardstock.
- Die cut the two smallest holly leaves from 5716-08D Holly #1 from white cardstock. Ink blend using Distress Twisted Citron and Peeled Paint. Ink blend the berries using Distress Festive Berries. Die cut 4 snowflakes using 5176-02D Large Snowflake Die. Adhere all pieces using liquid adhesive. Double the snowflake on the mug for dimension.
- Die cut a tag using the smallest die from 5821-05D Stitch Dot Nested Arch Die. Use a small hole punch for the top. Stamp a sentiment from 36046 This Christmas Set Stamp in the center of the tag. Using 5217-06D Winter Coco Die die-cut the candy cane in white and ink blend Distress Festive Berries for the red. Die cut the ric rac trim twice and ink blend one in Distress Festive Berries and the other in Distress Worn Lipstick. Adhere a holly leaf to the top of the tag and the ric rac to the bottom of the tag.
- Time for assembly, attached the gingerbread man to the mug using a slight slant to the left. Adhere the cocoa at the base of the gingerbread man. Adhere a small holly leaf in the coco. Add foam adhesive behind the cookie and mug while tucking the candy cane behind the cookie over on the left of your card. Add foam adhesive behind the largest holly leaf and adhere to the left bottom of the mug.
- Adhere the tag to the right of the cookie using liquid adhesive and foam tape. Add a black twine bow at the top of the tag.
- For extra sparkle, add glitter glue to the mug snowflake and candy cane. Use glossy accents on the berries and on the red of the candy cane.
- For the inside of the card, die cut a rectangle using a die from 5003D Nested Rectangle Die in ice blue cardstock. Stamp a sentiment from 36046 This Christmas Set Stamp and add the remaining snowflake in the lower right hand corner.
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