Kimberly Gora

Stampin' Up Ice Cream Cone Card

1. Fold a 8-1/2" x 5-1/2" piece of Thick Whisper White Cardstock in half.

Emboss front half of card using the dots embossing folder.

2. Glue a piece of DSP to front of card 5-1/2" x 1-1/4".

3. Use the Stitched So Sweetly dies 2 largest rectangles. Cut out 1 red, and 1 yellow, and stagger on card front.

4. Punch out two ice cream tops using the ice cream punch and Early Espresso c/s.

5. Stamp sticks on crumb cake c/s using Early Espresso ink, and fussy cut them out.

Cut another ice cream top using Real Red, and cut in half. Glue over other topper.

6. Stamp sentiment on scrap white paper.

add bow, and embellishments.

Box measures 4-1/2 x 4-1/2" x 1-1/2" 1. C/S 7-3/8" x 6-3/4" With 7-3/8" at top of score board, score at 1-1/2", and 5-7/8". 2. With 6-3/4" at top of board score at 1-1/2", 3", 4-1/2", 6". Cut off small rectangle at end. Cut up score lines. Tear tape on 3/4" flap. Cut window out with Die. 4 DSP pieces. 1-1/4" x 4-1/4"

1. Start with Pear Pizzazz 11" x 3-1/4"

Score landscape at 4-3/4" and 6-1/4"

2. Box is 5" x 3-3/8" Pear Pizzazz

Score at 1" on all 4 sides.

3. Cut up to 1" score lines, and use tear tape to assemble box.

4. Red Cardstock-2 pieces at 3"x 4-1/2"

DSP- 2 pieces at 2-3/4"x 4-1/4"

Use a oval die to cut out handle at the top.

Decorate as desired.