Have you seen the new Banana Frog Christmas stamps? Do they get you feeling all Christmassy? They do me and I’ve had a bit of a froggy Christmassy month playing nice with the new sets. I know it’s only September but you know how fast time gathers speed towards Christmas right so I guess it’s never too early to start those seasonal plans!
The ingredients you will need for this edible delight (apart from Christmas cake, which I admit I cheated and bought and some icing) Are the it’s Christmas deer stamp set and the winter wonderland stamp set as well as some silver card, green card, clear embossing ink, silver embossing powder, green embossing powder, black ink, blue stayzon, acetate and some cocktail sticks.
There’s lots of triple embossing involved in this lesson, one of my favourite stamping techniques. So to get started, stamp several reindeers onto the reverse side of the silver card. I’ve used the reverse side of silver card for these images so the back of the reindeer, if seen, is not just a boring card colour. Once you’ve stamped as many reindeer as you want, cut them out. (although there are scissors in my picture I found a craft knife much easier to use for this task!) Cutting the reindeer out now is much easier than trying to cut it out later when the image has been embossed, believe me I tried it!
Emboss the reindeer image with several layers of clear embossing powder, starting the 1st layer off with a clear ink pad then adding more layers to each hot melted layer. (I like to do 3 clear layers)
After building up the clear layers finally add a layer of silver embossing powder, while you are melting it sprinkle in some blue glitter for some extra festive bling. (remember to pull the heat gun away as you do this or there will be glitter everywhere LOL)
Ink up the (ever so useful for lots of things, not just for Christmas!) swirl stamp with some black ink, if you don’t want a black pattern use clear ink, but you need to use some sort of ink to create a resist to the hot embossing powder. Heat up the silver layer again and stamp the swirl into the hot enamel, do this quickly but carefully getting over the top of the image when you do it to avoid making the stamp slip in the hot embossed layer.
Stamp the tree from the Winter Wonderland stamp set onto some green card (again so the back, if seen, doesn’t look boring) with clear embossing ink and build up several layers with clear embossing powder as you did with the reindeer. This time I didn’t cut out the shape first as it was easier to cut this one out once the image was embossed.
Make as many trees as you want and cut them out with a craft knife. I found with this image it was easier to leave a very thin border of card around the embossing to keep the lovely detail of the tree intact.
Cut the Christmas cake into squares and build a ‘rocky mountain’, drizzle the top with icing and let it run down the sides of the mountain. Add a cocktail stick to each reindeer (sticking it to the back of each with silicon) tree and acetate strip (after cutting the strip to the length you want) and build up your snowy mountain scene.
I hope you feel inspired to get Christmassy and think outside the box with your froggy stamps. I have one more Christmas treat to share with you on the 25th for my project of the day to complete a full month of Banana Frog Christmas inspiration, so until then thanks for attending class and Happy Stamping!!