With a Cherry on Top Card & Envelope

By  Regina Easter 

size 3"x6"

  • With a Cherry on Top Card & Envelope


  • Cardstock: white; light brown; Brown Scalloped (Bazzill Basics)
  • Pink/white stripe patterned
  • Watercolor (Stampin’ Up!)
  • Pink rhinestones (
  • Green/white gingham ribbon
  • Sugar Coating Limeade Glitter (Doodlebug Design Inc.)


  • Ice Cream Cone stamp (DeNami Design)
  • Ink pads: ColorBox Dark Brown Fluid Chalk (Clearsnap); VersaMagic Cloud White (Tsukineko)
  • Watercolor Wonder Crayons (Stampin’ Up!)
  • Fine-line permanent pens: Zig Chocolate (EK Success); White Gelly Roll (Sakura)
  • Stickles Christmas Red Glitter Glue (Ranger)
  • Computer with printer and Arial font
  • Creative Cutter Inspiration computerized cutting system (Pazzles) or envelope template
  • Marvy craft punches (Uchida): corner rounder; small flower
  • Sewing machine and white thread
  • 1. Make pink top-fold card base. Use punch to round top corners. Ink card edges Dark Brown.
  • 2. Stamp Dark Brown ice cream image on watercolor paper. Follow manufacturer's instructions to color image with watercolor crayons; let dry. Apply red glitter glue to cherry and green glitter to third ice cream scoop; let dry. Trim image to fit card and machine stitch edges; adhere to card.
  • 3. Cut and adhere scalloped cardstock to fit bottom of card, allowing scallops to overhang edge. Ink edges white. Adhere gems to scallops.
  • 4. Punch two small flowers from brown cardstock. Detail card and flowers with brown and white pen dots. Adhere gems to flower centers. Tie ribbon bow and adhere to cone; adhere one flower to center.
  • 5. Print sentiment on white cardstock and cut into strips; mat on light brown cardstock and ink edges Dark Brown. Adhere sentiment and remaining flower to card.
  • 6. Use cutting system or template to cut pink envelope; fold and assemble as indicated. Trim flap with scalloped cardstock; ink edges white and add white pen dots.