Hello bloggers, well everything keeps changing, here in Leeds we are supposed to be entering Tier 3 on Monday, whatever tier you are in I hope your all well and safe. What doesn't change is the fact we still continue with our new challenges at Stamping Sensations and We Love Chocolate Baroque challenges, and if you didn't get the chance to join in last month's challenges these could be the ones for you.
At Stamping Sensations
this month the theme is 'Garlands, Wreaths and Christmas Flowers
' So get out your Christmas flowers etc.....
I don't say this very often but I absolutely love this card I have made, in fact I am going to replicate it and make some more. I have been suffering with a bad back so sometimes I can't lay down so I don't sleep, and this was made in the middle of the night and I just played with no pressure and didn't even have a plan, after I made it I realised it would fit this theme. So here's what I did, I smooched distress ink, then dried it and then smooched over the top in a different colour with oxide so it would layer up. I stamped my stag and then using three different foliage stamps from Lavinia I began to create a Wreath. Using a Posca pen I added snow and also added glitter randomly round the edge of the wreath.
We have sponsorship this Month from
Chocolate Baroque with the following stamp set
Mellow Fruitfulness stamp sheet plus foam mount
And of course, the Design Team have created some stunners to inspire you. Please do pay them a visit to their individual blogs - it means a lot to know you appreciate their efforts.
I used Chocolate Baroques Christmas Circles
and Butterfly minds
stamps, I started with a background which was a smooching effect with distressink, then dry and smooch again with an oxide for a layering effect. I stamped my image in the middle, then stamped another two times to use to decoupage with. I coloured the images with distress inks and layered up first the candles and then the Poinsettia. Then around the edge I stamped the splots from Butterfly Minds with Versamark then embossed in gold. Then did some splatters with a Posca pen. I coloured over the top of my flame with a gelly roll pen for some sparkle. Finally I added a sentiment from the set.
Our prize:-Is the winners choice of an A4 Chocolate Baroque stamp set, or stamps to the same value. We will also be on the lookout for our next Featured Designer selected from entries using Chocolate Baroque stamps.
From the lovelyChocolate Baroque
Are you wanting some inspiration, pop on over to the challenge blog and then you can see all the wonderful creations from the rest of the talented team.Recipe:-
Stamps - Lavinia - Reindeer Large, Fir cone branch, Mini Holly, Mini berry, Chocolate Baroque - Butterfly Minds, Chrstmas Circles,
Colouring Mediums - Versafine Clair, Distress Inks, Distress Oxides,
Tools - Heat gun, Embossing Powder,
Embellishments - Glamour dust, Posca pen, Gelly Roll Pen - Stardust
Thank you for popping by my blog.