Good morning!!! This is Brenda, sharing a Fall card that had me wishing that I had a Frappe sitting next to me while I created it…lol!
I began by pulling out the Frappe Card Honey Cut Dies and cut all the images from heavyweight white cardstock. The “coffee” portion of the die was cut from Bristol paper, as I seem to get better results when ink blending. Vintage Photo & Antique Linen Distress Oxides were blended onto the “coffee” die-cut; Candied Apple, Ripe Persimmon & Mustard Seed were blended onto the straw; and Tumbled Glass was applied to the domed card front and lip of the cup. I splattered water onto the “coffee” blended die-cut & blotted the excess to create some texture and dimension. The same colors of Distress Oxides that I used on the straw were blended onto Bristol paper. I cut the word “FALL” with the Bee Bold Alphabet Honey Cuts from the ink-blended paper and then again from black cardstock. I adhered the black die-cuts behind the ink-blended letters, off-setting them slightly to create a drop shadow. The leaves, from the Bushel and a Peck set, were stamped with Versafine Onyx Black Ink onto the ink-blended Bristol and then fussy cut. (The Coordinating Honey Cuts are available, but I don’t have them yet.) The “Hello” is from the Heaven Sent set and was also stamped with Versafine Onyx Black Ink. I wrapped some twine around the “coffee” layer die-cut and tied a double bow. Next, all of the die-cuts were adhered as shown. A few sequins from the Indian Summer sequin mix were added to the front of the card. The sprinkles were die-cut from brown cardstock using a small donut in the Donut Worry Honey Cuts and added to the whipped cream to create the cinnamon on my pumpkin spiced latte!!
Now, go get yourself a Pumpkin Spice Latte or a frappe and enjoy the rest of your day!!
I’ll see you next Tuesday!!!