Hi all! Today I'm sharing how I made this Sweet Surprise Card featuring one of the new release stamps - Uptown Girl Fashionista. Inside the card is a large pocket that holds a chocolate bar, but this can be adapted in depth and size to suit any candy bar and/or gift cards.
The papers I used are from Echo Park's Imagine That collection and as always, the image is coloured using Copic Markers.
Uptown Girl Fashionista rubber stamp (sentiment included)
Salmon pink card, white card
Designer paper (Echo Park)
Scoring board, stylus/bone folder
Heart, scalloped rectangle, scalloped border, and pennant dies.
Cut all the card and paper pieces
Salmon Pink card -
(1x) 8-7/8" x 7.5" (card base)
(1x) 7" x 5" (chocolate bar holder)
(1x) 3-7/8" x 6" (front cover)
(1x) 7/8" x 3" (chocolate bar holder)
White card -
(1x) 4-1/8" x 7-3/8" (card base)
(1x) 6-7/8" x 3-1/8" (chocolate bar pocket)
(1x) 3" x 3" (greeting panel)
(1x) 3.5" x 2" (sentiment)
(2x) 4-1/8" x 7-3/8" (inside cover)
(2x) 4-1/8" x 3" (inside cover)
(1x) 3" x 6.75" (chocolate bar pocket)
(2x) 6-7/8" x 3/8" (chocolate bar pocket)
Stamp Uptown Girl Fashionista onto white blending card and colour using your preferred medium.
Score the chocolate bar pocket piece on the short side at 0.5", 7/8", 4-1/8", and 4.5". Turn 90 degrees and score at 3/8".
Cut the 3/8" section on the bottom as shown below. Apply adhesive to the two outer tabs, fold in and adhere to the inside of the centre section.
Valley fold the outer 0.5" score lines and mountain fold the inner score lines to form a pocket shape. Apply adhesive to the underside of the 0.5" sections and adhere to the inside, lining the edges up with the outer/bottom edges and just inside the score line of the spine.
Score the 7/8" x 3" piece of card at 3/8", fold into an L shape. Apply adhesive to the inside and adhere the 3/8" side to the bottom of the chocoate bar pocket, and the 0.5" section to the back of the card.
Cut the image out using a scalloped die, adhere to the front panel and decorate with die cut elements.
Stamp the sentiment onto the white card piece and cut out using a pennant die. Cut a piece of paper from a larger pennant die and layer them up. Adhere to the inside front of the card - about half way down.
Add enamel dots to decorate.
On the front of the chocolate bar pocket, adhere the 3" square piece of card, then layer up some paper at the top and bottom. Add some die cut hearts.
For more inspiration check out the Stamping Bella Sisterhood page over on Facebook, where you can add your own Stamping Bella creations.
Where you can find me
What a lovely creation beautiful image and yummy chocolate 🍫 xx
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