Happy very late Saturday! I have this week's Seasonal Saturday to share with you, but please let me announce the winner of last week's Beanie Gift Card Holder....AMY from Tsurta Designs! Congrats Amy and I'll make sure to get your blog candy out to you - please email your addy to me as soon as you can!
Now onto today's project and like last week's there's blog candy which you'll be able to find all the details at the bottom of this tutorial. So in keeping with the hot drink theme, this week I bring you a hot cocoa holder in shape of a mug.
Here's a photo of the mug closed.
Here's a photo of it opened.
Ready to make one of you own? Below are the step-by-step directions and will have a video tutorial along with more samples tomorrow, which you'll be able to find here:
Hot Cocoa Mug Video Tutorial (Coming on 11/15)
Materials:
- 1 - 4" x 5" piece of card stock for your card base (I used Gina K. Designs Heavy Weight Pure Luxury Card Stock)
- 1 - 4" x 3-1/2" piece of white card stock for the whip cream(I used Gina K. Designs Heavy Weight Pure Luxury Card Stock)
- 1 - 3-7/8" x 4-1/8" piece of designer paper (I used some retired Stampin' Up! designer paper)
- 1 - 4" x 3/4" strip of designer paper (I used some retired Stampin' Up! designer paper)
- 1 - 3-7/8" x 1/2" strip of designer paper (I used some retired Stampin' Up! designer paper)
- Ink to match your designer paper
- VersaMark Pen
- Opaque White Embossing Powder
- Stickles or glitter if you have that
- Corner Rounder Punch
- Heat Gun
- Coluzzle or some type of Oval cutting die or template (this is for the handle)
- Plastic treat bag
- Double-Stick Tape or Sticky Strip
- Dimensionals
- Strip of Ribbon
- Plastic Spoon
- Cocoa Powder
- Marshmallows
Step 1: Fold the 4" x 10" piece of card stock in half to end up with a 4" x 5" card base.
Step 2: Open the card and cut 3/4" off from the top of the card front.
Step 3:Now at this point you can decide what to do with he card front. You can either stamp on it, run it through Cuttlebug with an embossing folder or as I did on this one, add some designer paper. If you decide on designer paper, then take a 3-7/8" x 4-1/8" piece and adhere it to the card front. At this point your card base should look like this:
Set it aside, it's time to work on the whip cream.
Step 4: For this step you'll need the 4" x 3-1/2" of white card stock, the 4-3/4" x 3/4" strip and the 3-7/8" x 1/2" strip. You need to ink up each of the edges of the strips.
FYI: In case you don't know what 7/8" is on your paper cutter and if you happen to have a cutter that shows all 16 dashes to make 1" then it's the second to the last dash before the next number. For example for the second strip it would be the second to the last dash before the 4" mark.
Step 5: Layer the smaller strip on top of the larger strip and then those to the bottom of the piece of card stock along the 4" edge. With a pencil draw your foam free-hand. This is merely a guide to help you cut out the whip cream to give it some shape. After you finish sketching it out, cut it out.
Step 6: You can now use your VersaMark Pen to add some swirls and outline the edge of the whip cream. Add embossing powder to and heat set. Next you'll want to fill in the rest of the foam with some stickles or glitter. Set it aside to dry.
Step 7: To the top of the card front you'll want to add some dimensionals. I stacked three dimensionals on top of each other and adhered three of these stacks to the card base on the aside of the card. You'll want to add the whip cream piece a bit below the card front so you can tuck the card front under the whip cream piece - this will help keep it close.
Step 8: Next add your packet of cocoa powder. I adhered it to the inside of the card with double-sided tape and with the round the corner of the bottom of the card base with a punch or with scissors.
Step 9:Adhere your handles to the inside of the card. I cut my handles using the oval template for the Coluzzle, cut you can use Nestabilities, an oval shape object or free-hand draw some.
Step 10:Add some mini marshmallows to a plastic spoon and place it inside a treat bag. Tie it close with a strip of ribbon.
Step 11: add some double-sided tape to the back of the spoon towards the top of the spoon and a little bit on the handle - adhered it to the handle and card front.
You're done!
BLOG CANDY:I'm offering a Hot Cocoa Mug of your very own along with a bottle of stickles and some ribbon. You can either keep it for yourself or use it as a gift this holiday season. This is how you can enter the raffle.
1) My favorite hot drink is coffee, but my sister's is hot cocoa...tell me what yours is! Leave me a comment on this post telling me your favorite hot drink is and I'll enter your name into a raffle.
2) For a second entry, add a link on your blog to this post.
3) For a third entry, follow my tutorial and make one of your own! Post it on your blog or your favorite online forum then leave me a comment here with a link to your posted project. If you add it to a forum, please add CPSS02.
You have until Friday, November 20 to enter the raffle. I'll announce the winner's name at the top of next week's Seasonal Saturday's post.
Thanks so much for stopping by!
Hope you have a cupcakelicious day,
