Warm & Toasty Meets Curvy Dies
Stampin' Up! Demonstrators Guest Designers

Make In Minutes Prized Peony Card

Prized Peony Stampin' Up!

Hello Friends,

Believe it or not, you CAN MAKE THIS CARD IN MINUTES.  It may look crazy beautiful, but it is really a simple card to make with the Prized Peony stamps by Stampin' Up!.

Prized Peony Stampin' Up!

Heat Embossing The Beginner's Wow Technique

Heat Embossing is one of those beginner stamping techniques that deliver a whole lot of Wow, but it is surprisingly easy to do.

Today, we are embossing on vellum, but you can Heat Emboss on any paper.  Start by rubbing your paper with a dryer sheet or embossing buddy to prepare the surface.

Next, stamp your sentiment or image using VersaMark ink.  VersaMark is a sticky ink perfect for the Heat Embossing Technique.

Sprinkle Embossing Powder over your stamped image and tap off the excess.  I used gold Embossing Powder.

Heat with Heat Tool to melt all the Embossing Powder.  Wow!

Prized Peony Stampin' Up!

Finishing This Card In 3 Simple Steps

Do you remember the first time that you touched your inked stamp to paper and how awestruck you were at the beautiful image that you created?  Do it again when you stamp this gorgeous peony with Rococo Rose Ink.  Then wrap your embossed vellum piece around your peony.

Stamp a few smaller peonies across the bottom of your 8-1/2" x 5-1/2" Rococo Rose Card Base.

The pretty gold in the background is simply a piece taken from the Forever Gold Laser-Cut Specialty Paper.

Prized Peony Stampin' Up!

Make in Minutes Prized Peony Card Supplies
Stamps- Prized Peony (152504)
Designer Paper and Card Stock-Forever Gold Laser-Cut Designer Paper (152493), Whisper White Card Stock (100730), Rococo Rose Card Stock (150882), Vellum Card Stock (101856)
Ink Pads-Rococo Rose (150080), VersaMark Ink (102283)
Tools and Accessories-Paper Trimmer (152393), Heat Tool (129053), Gold Emboss Powder (109129), Dimensionals (104430)

Have a fabulous day,


Follow Me on Pinterest 


Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.