1/4/12

Scrapbookpal.com Design Team Entry

Scrapbookpal.com is having an open DT call and I am submitting this layout for consideration. Scrapbookpal is a wonderful site, full of lots of fun and interesting products. Shipping is free when you spend $25.00.

Making Cookies Layout





Supplies:
Cricut Expression
Cricut From My Kitchen Cartridge
Cricut Cutting Mat
Cricut Tool Kit
Bazzill Cardstock
Basic Grey Cardstock and pattern paper - Basic and Origin Lines
Clearsnap Ink Chestnut Roan
Clearsnap Ink Creamy Brown
Clearsnap Ink Dark Brown
Cutter Bee Scissors
Scotch ATG Gun
Scotch ATG Refills
Scotch Foam Adhesive Squares
WeR Memories Brads


Basic Grey's Basic line was used as the layout base. Basic Grey's Origin Line was used as accents across the page and Bazzill yellow cardstock was used as the photo mats. Black and brown cardstock were used as additional accent colors. The apron was cut at "fit to page" from brown pattern paper, then again from white cardstock. I centered it across both pages and cut it in half, inking all edges with brown ink.




"Making" was cut with the Plantin cartridge in shadow feature from brown cardstock and normal from yellow cardstock.





"Cookies" was cut at 3" and then an oval was placed behind to create a shadow effect. A Basic Grey label sticker was placed at the apron top.




The mixing bowl was cut from the Basic Grey pattern paper and inked with brown ink. It was aligned so that the edges would be off the page. I created my journaling block and inserted that inside the mixing bowl. A rolling pin was cut at 3" from yellow cardstock and again from white and inked. "Ingredients" was cut at 1" from white cardstock and inked.




Larger utensils were cut, inked and added to the layout with a brad. "Preparation" was cut at 1" from black cardstock and added with a double mat.




"Cookies" was inked with brown ink, then added to an oval mat. The tiny utensils in the apron pocket were cut at at 1" and placed inside the apron pocket. Foam adhesives were added for a little dimension.

No comments:

Post a Comment