My romanticized ideal of what Christmas should be like was formed from two influences. One is the Christmas Carol by Charles Dickens and one from the many years we spent with our daughters in ballet and dancing in The Nutcracker every year.
It involves beautifully rich decor, Victorian costumes, sugar plums and hearts changed from stone to flesh!
Families get together and party, gifts are exchanged, and a soft snow falls. I know it never turns out that way, but that's the way my imagination rolls!
For my last background technique, I wanted to do the Faux Patina technique and I imagined it on a vintage Chrismas card.
- I'm a little sad, because the photos just don't do the card justice. It looks so richly vintage in real life and somehow, the lighting and photo didn't pull that off.
- The faux patina background definitely adds to the vintage feel of the card. I used a variety of inks sponged on to create that effect. Here's a similar panel without the foreground:
- You start by adding some Crumb Cake in to underneath the top of the Beautifully Baroque embossing folder. I used a brayer to accomplish that. Then you add your Very Vanilla cardstock and run it through the Big Shot.
- You then sponge on your inks starting with the lightest colours and ending with the darkest. I wanted to go for a red and gold design, so I started with Rose Red, then Old Olive, then Cherry Cobbler and finally Early Espresso.
- Dry your ink with the lower setting on the Heat Tool, and then rub over the paper with your Embossing Buddy to make sure that all the ink is dried up.
- I lightly applied (I could have been much lighter) VersaMark by rubbing (lightly) the pad (lightly) over the cardstock. (The first time I did it, I was much too heavy handed and the whole paper was covered in gold embossing powder.)
- Apply the Gold Stampin' Emboss Powder and heat set it with the Stampin' Up Heat Tool.
- To keep the card vintage looking I stamped the tree from the Special Season stamp set in just one color, Old Olive. The greeting from the same set is stamped in Cherry Cobbler. I worked the end of the flag with the bone folder until the paper plies separated and curled each ply separately.
- Baked Brown Sugar Ruffle Stretch Trim added the perfect touch, as did two Vintage Trinkets brads.
My Technique Night classes will be very busy trying these three background techniques this week! Thanks for dropping by!
Stamps: Special (w131766); c131769)
Paper: Old Olive (100702) and Very Vanilla (101650) card stock; Watercolour Paper (122959)
Ink: Classic Stampin' Pads in Crumb Cake (126975), Rose Red (126954), Old Olive (126953), Cherry Cobbler (126966) and Early Espresso (126974); VersaMark (102283)
Accessories: Gold Stampin' Emboss Powder (109129); Vintage Trinkets (118764); 3/8" Ruffle Stretch Trim in Baked Brown Sugar (130022)
Tools: Beautifully Baroque Textured Impressions Embossing Folder (130917); Brayer (102395); Heat Tool (129053); Embossing Buddy (103083); Stamping Sponges (101610); Ovals Collection Framelits (129381)
Beautifully Baroque Embossing Folder
Ovals Collection Framelits
Special Season Stamp Set