I was asked by Angela from
Angelcrafts to design this week's class on the home page of
UKS, and fortuitously she sent Kaisercrafts products for the class. So I thought I would share the class here. Maddie-I hope you like it!!
Angel Crafts Class
Materials:
White cardstock
Patterned paper-Kaisercrafts Sweets Collection
Kaisercrafts Rhinestones
Chipboard flowers
White ribbon
Alphabet (Heidi Swapp)
Popdots or adhesive foam pads
Ink pad
Optional:
border punch or decorative scissors
embossing folder
About this Design:
The colours in this paper collection are Analogous Colours. This means the colours are right next to each other on the colour wheel. Analogous colours match extremely well, but they also create almost no contrast. They are easy on the eye and make serene and comfortable designs. However they can appear flat and lifeless, so in order to add interest we need to add other design elements. In this layout I have used white cardstock to provide contrast, inked all edges with a rusty brown ink pad to provide definition, and added texture through embossing, use of ribbon and rhinestones. Dimension has been added by the use of chipboard and raising some elements with popdots.
Step by Step:Patterned paper background:
Take Crème Caramel paper, find the circle pattern at the top of the paper and cut around the circle outline to make a scallop edge. Cut accurately because you will be using both edges of the cut paper. It may be best to use a craft knife to cut accurately. Cut the strip about 1” from the bottom of the scallops. Ink edges. Adhere both paper strips towards the top of the cardstock, leaving a small gap to allow the white cardstock to show through.
Cut a strip from the pink side of the Crème Caramel paper and punch a decorative edge. Ink and adhere to the top strip of the circle paper. If you don’t have a border punch, or decorative scissors, then use a straight edged strip.
Using the orange heart side of Sugar Cookie paper, cut a 6” strip, ink edges and adhere under the scallop edge.
Cut a thin strip, (about 0.5”) of pink Crème Caramel paper, ink edges and adhere, leaving a small gap to allow the white cardstock to show through.
Cut a 1” strip of raspberry stripe paper. Ink edges. Punch a row of ribbon holes. Thread ribbon and adhere the strip, leaving a gap to allow the white cardstock to show through.
Using the circle side of Crème Caramel paper punch or cut a decorative border. Ink edges and adhere, again leaving a gap to allow the cardstock to show through.
Adhere the photograph.
Add embellishments, title and journaling strips.
Run an inkpad around the outside of the layout.
Embellishments:
Flowers:
Using patterned paper, trace around flowers, cut out slightly inside the traced line.
Emboss the paper in an embossing folder. Run an ink pad gently over the raised parts. Adhere to chipboard flowers and ink edges. (If you don’t have an embossing system, to provide texture scrunch up the paper and then flatten out. Run an ink pad over the creases and adhere as above.)
Adhere a knotted ribbon to the centre of one flower, and rhinestones to the centres of the other flowers. (It is easiest to apply the adhesive rhinestones using tweezers.) Adhere the flowers to the page using pop dots.
Butterflies:1. Using Butterscotch paper cut out 3 pairs of hearts-small, medium and large.
2. Take a matching pair of hearts, adhere the heart tips together and open out the tops of the hearts to form butterfly wings.
3. Emboss (or scrunch) the butterflies, run an ink ad over the raised parts, ink edges.
4. Using tweezers, adhere rhinestones to form the butterfly bodies.
5. Adhere two thin strips of paper to form antennae.
6. Adhere butterflies to the page using pop dots.
