Paper

Riley Pie Pan Décor

By  Keri Lee Sereika 

size: 5"

Materials

  • Fluted Tins (Rusty Tin), 5” round, three
  • Small twigs and sticks
  • Patterned papers (Webster’s Pages): Sleigh Bells; Twinkle; Candy Cane
  • Cardstock (Prism) Prismatics: Spring Willow Medium; Blush Red Dark; Vanilla Cream
  • Crystalina HotFix Crystals (Kandi Corp.), 4mm: Crystal AB
  • Leafing Pen (Krylon); Copper
  • Red velvet ribbon; 1/2”
  • Polka dot ribbons (May Arts) Red; Green; White
  • Liquid Appliquè (Uchida) White
  • Glitter (Sparkle N Sprinkle): Starfire

Tools

  • Stamps (Hanna Stamps): Carrying Tree Riley; Santa Chimney Rile; Snowman Riley
  • Charcoal Fluid Chalk Ink (Clearsnap)
  • Colored Pencils (Prisma Premier)
  • Gamsol (Gamblin)
  • Artist’s blending stumps
  • Spray Paint (Krylon) Caramel Latte Brushed Metallic; Ivy Leaf
  • Die (Spellbinders) Classic Scallop Circle
  • Wizard Die Cut Machine (Spellbinders)
  • Professional Touch Hot Fix Applicator (Kandi Corp)
  • Circle Cutter (Fiskars)
  • Hot glue gun and glue sticks
  • 3-D Foam Squares Scrapbook Adhesives (3L)
  • 1. Spray paints twigs and sticks Caramel Latte and Ivy Leaf. Let dry. Arrange in double sided spray; tie with red velvet ribbon.
  • 2. Cut 5" circle from Candy Cane patterned paper. Use Leafing Pen to leaf edges. Adhere circle to bottom of pan. Tie bow; adhere to front of pan.
  • 3. Die cut Scalloped Circle from Vanilla Cream cardstock. Use Charcoal ink to stamp Snowman Riley. Use colored pencils, Gamsol and artist's blending stumps to color and blend.
  • 4. Apply Liquid Appliquè to image; shake on Starfi re glitter and heat to puff. Use Professional Touch Hot Fix Applicator to adhere crystal to each scallop.
  • 5. Use Circle Cutter to cut Spring Willow Dark cardstock. Use Leafing Pen to leaf edges. Mat main image and use 3-D Foam Squares to adhere to center of pan.
  • 6. For hanger, adhere flat lace loop to back of pan. Repeat using different papers and stamps for remaining pans.