Cupcake Caddy

Materials

  • Cardstock: White (Wausau Paper); African Daisy, Chablis and Lemon Lime (Bazzill Basics Paper)
  • Watercolor paper (Canson)

Tools

  • Stamps (Penny Black, Inc.): Sweet Thing (4084H); Betsy Bluebell set (30-053); Salutations set (30-014)
  • Ink pads (Tsukineko): VersaFine Onyx Black; Memento Cantaloupe
  • Clear embossing powder (Tsukineko)
  • Marsgraphic 3000 Duo brush markers (Staedtler-Mars Ltd.): 1; 4; 9; 21; 23; 34; 37; 43; 51; 72; 76
  • Pink Ergosoft colored pencil (157-20) (Staedtler-Mars Ltd.)
  • Crystal Stickles glitter glue (Ranger)
  • Nestabilities dies (Spellbinders): Large Standard Circles; Small Classic Scalloped Circles
  • Cuttlebug Die Cutter & Embosser (ProvoCraft)
  • Heat tool
  • Soft paintbrush
  • Plastic palette
  • Adhesives: Mono dispenser (Tombow); Scotch Brand Dimensional Foam Tape (3M)

Directions

STEP 1

  • Cut 5-1/4” yellow cardstock square; score each side 1-1/4” from edge. Clip two short score lines down to long score line on one side; repeat on opposite side to create folding tabs.

STEP 2

  • Stamp Cantaloupe diamonds on each side of box. Fold and assemble box with tabs to inside.

STEP 3

  • Die cut 2-3/4" circles. Adhere scalloped circles, offsetting scallops. Edge white circle with black marker; make fine-tip green dot border. Adhere circles to box.

STEP 4

  • Stamp black Sweet Thing image onto watercolor paper; heat emboss with clear powder. Using photo as guide, watercolor image with markers. For stronger color, apply ink direct to paper. Let dry. Detail cut image; use craft knife to cut small slit in cupcake for sentiment.

STEP 5

  • Stamp black sentiment onto white cardstock; heat emboss. Trim into small tag, edge with pink pencil and insert into cupcake slit. Adhere end of tag at back.

STEP 6

  • Adhere image to circles with foam tape. Accent cupcake sprinkles with glitter glue; let dry.
by Elizabeth Allan
Cupcake Caddy
Cupcake Caddy