This is another of the cards we made at my recent October Club Classes featuring fabric and ribbon. The main feature of this card is the Melted Ribbon Flower. These are so much fun to create and so beautiful! Enjoy!
Supplies
- Bells & Boughs, page 19 of Holiday Mini, Clear - $14.95, Wood - $19.95
- Always Artichoke 8-1/2" x 11" Card Stock, page 168, $6.95
- Crumb Cake 8-1/2" x 11" Card Stock, page 169, $6.95
- Crumb Cake Classic Stampin' Pad, page 169, $5.95
- Real Red Classic Stampin' Pad, page 166, $5.95
- Deck the Halls Designer Fabric, page 16 of Holiday Mini, $9.95
- Decorative Label Extra-Large Punch, page 25 of Holiday Mini, $16.95
- Cutter Kit, page 199, $16.95
- Crop-A-Dile, page 198, $29.95
- Linen Thread, page 190, $4.50
- Real Red 5/8" Satin Ribbon, page 191, $8.95
- Antique Brads, page 187, $5.95
- Paper-Piercing Tool, page 198, $3.50
- Mat Pack, page 198, $9.95
- Heat Tool, page 196, $29.95
- Sticky Pages, page 205, $6.95
- Big Shot Die-Cutting Machine (includes Multipurpose Platform and Standard Cutting Pads), page 204, $99.95
- Extended Cutting Pads, page 204, $19.95
- Standard Texturz Impressions Pad, page 205, $5.95
- Standard Texturz Silicone Rubber, page 205, $5.95
- Perfect Details Texturz Plates, page 215, $3.95
- Tasteful Trim Bigz XL Die, page 17 of Holiday Mini, $42.95
- Stampin' Dimensionals, page 197, $3.95
- heat proof surface like an aluminum tray, ironing board, folded towel, etc.
- heat proof, thin instrument like a wooden dowel, chopstick, wooden spoon handle, etc.
- scissors
- adhesive
Directions
1) Cut a piece of Always Artichoke Card Stock to 5 1/2 x 8 1/2". Score and fold in half to make card.
2) Cut a piece of Crumb Cake Card Stock to 4 x 5 1/4".
3) Build a sandwich of Multipurpose Platform with Tab 2 open, Perfect Details Texturz Plate with lattice pattern facing up, Crumb Cake rectangle, Standard Texturz Silicone Rubber (the floppy piece), and Standard Texturz Impressions Pad. Run through the Big Shot.
4) Open the Crumb Cake Classic Ink Pad and gently rub the ink pad across the textured surface of the card stock rectangle.
5) Cut a strip of the lattice pattern with swirls Deck the Halls Fabric about 1 x 5".
6) Secure the ends of the fabric strip to the back sides of the textured card stock about 1" from the left edge.
7) Adhere the textured card stock to the front of the Always Artichoke Card.
8) Cut a piece of Real Red 5/8" Satin Ribbon about 23" long.
9) Fold the ribbon in half and lay it on top of the Tasteful Trim Bigz XL Die over the scallop edge cutting surface at the top. Make sure the folded edge of the ribbon is inside the cutting edge on one end or you will cut your ribbon in half. Make sure the scallop edges are completely covered by the ribbon so that a little of the ribbon will be cut off above the scallops.
10) Build a sandwich of one Extended Cutting Pad, Tasteful Trim Bigz XL Die with folded ribbon placed as described in step 9, and the other Extended Cutting Pad. Run through the Big Shot.
11) Place your scalloped ribbon piece on an aluminum tray (or some other heat proof surface to protect your work surface) and hold the ribbon still with the end of the wood dowel (or other heat proof item to secure the ribbon in place without burning your fingers).
12) Holding the nozzle of the Heat Tool as close as you can to the scalloped edge of the ribbon without actually touching the ribbon, heat the ribbon until it begins to melt. As it melts, it will begin to curl and shrivel up. Continue melting the entire scalloped edge of the ribbon by moving the dowel as needed to hold the ribbon in place and heating the edges with the Heat Tool. Be careful, your work surfaces will get hot! This does take a little time as the Heat Tool, work surfaces, and ribbon all heat up. Once the melting process begins though, it goes pretty quickly.
13) Cut a circle about 1 1/2" diameter from Sticky Pages.
14) Peel the protective red layer off the Sticky Pages circle.
15) Starting on the outside edge of the circle, press one end of the melted ribbon (flat edge towards the center) onto the circle. Begin coiling the ribbon around the circle, pleating and pressing it into place as you go. When you get back to the beginning, pull the ribbon in a bit and continue coiling. When you get to the center of the circle, cut off any excess ribbon.
16) Poke a hole in the center of the ribbon flower with the Paper-Piercing Tool and Mat Pack pieces.
17) Insert an Antique Brad and secure on the back side. Set your ribbon flower aside for a bit.
18) Stamp the sentiment from the Bells & Boughs Set in Real Red Ink on a scrap of Crumb Cake Card Stock.
19) Punch the sentiment out with the Decorative Label Punch.
20) Use the distressing tool on the Cutter Kit to distress the edges of the label.
21) Punch a scrap of Always Artichoke Card Stock with the Decorative Label Punch.
22) Distress the edges of the artichoke label with the Cutter Kit.
23) Cut the long edges off the label and adhere them behind the sentiment label so it is matted.
24) Use the 1/8" punch on the Crop-A-Dile to punch a hole in the left side of the label.
25) Tie a small piece of Linen Thread through the hole in the sentiment.
26) Adhere the label to the card front at an angle near the center using Stampin' Dimensionals. Tie or tuck the linen thread under the strip of fabric on the card front.
27) Cut 8 strips of the lattice pattern with swirls Deck the Halls Fabric about 1/4 x 3" long.
28) Fold the thin strips of fabric in half and lay them in a spoke pattern so the loose ends are in the middle of the fabric strip on the card front near the top.
29) Peel the protective backing off the Sticky Pages center of your ribbon flower and press it in place over the loose ends of the fabric strips.
Tips
To make a deeper impression in your card stock with the Texturz Plates, try spraying the card stock first with water or rubbing alcohol. Rubbing alcohol will dry faster. Or, you can add a shim of light-weight cardboard to the top of the sandwich.
Our Craft & Paper Scissors (page 199, $29.95) are absolutely awesome for cutting fabric and ribbon. I use mine for fabric and ribbon only to make sure they stay sharp. To remind myself that they are for ribbon and fabric only, I've tied a piece of ribbon to one of the handles.
You can cut an even longer piece of ribbon with the Tasteful Trim Bigz XL Die if you want to make bigger Melted Ribbon Flowers or several flowers at once. Just make sure that the folded edges of the ribbon are inside the cutting edges on the die on either side. I've cut up to 4 layers of ribbon at one time.
If your ribbon has some loose threads or areas where it did not cut through cleanly, just trim them off with your scissors. When the ribbon is melted, these little imperfections will be hidden.
You may get a "double-scallop" in your ribbon where it was folded in half. When you coil the melted ribbon to make the flower, this little imperfection will be hidden.
If you don't have a Big Shot or the Tasteful Trim Bigz XL Die, you can still make Melted Ribbon Flowers. Just hand-cut the ribbon in a scallop fashion before melting it. This just takes a little longer, a steady hand, and good sharp scissors (see my note above about our Craft & Paper Scissors!).
Some other ribbons can also be melted to make Melted Ribbon Flowers. Try using grosgrain or taffeta ribbons. Organza, organdy, and seam binding ribbons do not work well as they melt too much!
The circle cut from the Sticky Pages does not have to be perfect as it will be hidden by the finished flower. If you want help cutting a circle though, try punching a scrap of card stock with a 1-1/4" Circle Large Punch or 1-3/8" Circle Large Punch (both on pages 202-203, $15.95 each). Then, trace the punched out area on the back of Sticky Pages and cut out along the trace line.
If there is a little bit of Sticky Pages showing at the center of your ribbon flower, you can insert a Brad or Button or sprinkle on some glitter. This will hide the space and help hold your ribbon flower together.
Here's a close-up of the ribbon flower for you:
Thank you for sharing the directions! I will have to give it a try!!! Love it! :)
Posted by: Annette | 10/21/2010 at 08:30 AM