Thursdays with Sandiebella

it’s THURSDAY with Sandiebella!

Hiya sistahs, happy Thursday with Sandiebella !

Today Sandiebella teaches us how to make a SWEET SURPRISE CARD! rubber stamp used: Uptown girl FASHIONISTA card by Sandie Dunne

Uptown Girl Fashionista rubber stamp (sentiment included)
Salmon pink card, white card
Designer paper (Echo Park)
Scoring board, stylus/bone folder
Heart, scalloped rectangle, scalloped border, and pennant dies.
Enamel dots
Chocolate Bar
How to:
Cut all the card and paper pieces
Salmon Pink card – 
(1x) 8-7/8″ x 7.5″ (card base)
(1x) 7″ x 5″ (chocolate bar holder)
(1x) 3-7/8″ x 6″ (front cover)
(1x) 7/8″ x 3″ (chocolate bar holder)
White card – 
(1x) 4-1/8″ x 7-3/8″ (card base)
(1x) 6-7/8″ x 3-1/8″ (chocolate bar pocket)
(1x) 3″ x 3″ (greeting panel)
(1x) 3.5″ x 2″ (sentiment)
Paper – 
(2x) 4-1/8″ x 7-3/8″ (inside cover)
(2x) 4-1/8″ x 3″ (inside cover)
(1x) 3″ x 6.75″ (chocolate bar pocket)
(2x) 6-7/8″ x 3/8″ (chocolate bar pocket)
Stamp Uptown Girl Fashionista onto white blending card and colour using your preferred medium.

Score the card base on the long side at 4.25″ and 4-5/8″

Score the chocolate bar pocket piece on the short side at 0.5″, 7/8″, 4-1/8″, and 4.5″. Turn 90 degrees and score at 3/8″.

Cut the 3/8″ section on the bottom as shown below. Apply adhesive to the two outer tabs, fold in and adhere to the inside of the centre section.

Adhere the paper inside.

Valley fold the outer 0.5″ score lines and mountain fold the inner score lines to form a pocket shape. Apply adhesive to the underside of the 0.5″ sections and adhere to the inside, lining the edges up with the outer/bottom edges and just inside the score line of the spine.

Score the 7/8″ x 3″ piece of card at 3/8″, fold into an L shape. Apply adhesive to the inside and adhere the 3/8″ side to the bottom of the chocoate bar pocket, and the 0.5″ section to the back of the card.

Slide in the chocolate bar.

Layer up the paper and card on the front and add a scalloped border behind the front panel.

Cut the image out using a scalloped die, adhere to the front panel and decorate with die cut elements.

Stamp the sentiment onto the white card piece and cut out using a pennant die. Cut a piece of paper from a larger pennant die and layer them up. Adhere to the inside front of the card – about half way down.

Add enamel dots to decorate.

On the front of the chocolate bar pocket, adhere the 3″ square piece of card, then layer up some paper at the top and bottom. Add some die cut hearts.

Share your personal favourite Stamping Bella creations with us. We LOVE to see what you’ve been creating with Stamping Bella stamps. Share a link to your latest Stamping Bella card in the comments below, or an old favourite you made a while ago. Tell us what your favourite stamps are. Are there any additions you would like to see to the range? Let us know!

Another way to connect is by joining us in the Stamping Bella Sistahood Facebook Group and share your pictures.

If you are posting your images online, we would love to see them on Instagram and all the platforms mentioned above. To make it easier for us to find you just use #stampingbella as a hashtag. Even better tag me @stampingbella . We love it when you connect, so don’t be shy!

Until next time, HAPPY STAMPING!


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