Boy, was this ever fun to create! It works for the Limited Supplies Challenge 195 to use chocolate on a card. I used the chocolate truffles stamp, the chocolate sentiment stamp, and Close to Cocoa and Chocolate Chip ink. It also works for the Ways To Use It Challenge 193 to incorporate some type of pearls into a card. I LOVE pearls and have accumulated quite a stash of sizes, so it was great to use one of my favorite embellishments.
This "Three Chocolate Truffles" stamp from Whipper Snapper is one I never tire of, perhaps because it's CHOCOLATE! It's so versatile too--you can use it as three truffles, three cupcakes, or cut them apart, or use just one. I watercolored the truffles except for the candies on top. Those I covered with a red Galaxy marker so they wouldn't turn orange when I applied the thick coat of Crystal Effects. I sponged the edges of the main image with Close to Cocoa and Choc Chip ink and "pierced" around the edges with a ruler and tracing wheel.
The background was fun to make also. I've been enjoying Michelle Zindorf's brayered delights, so I thought I'd try a simple background. First, I stamped the flourishes and flowers from Priceless using VersaMark ink on Whisper White paper, then I heat embossed them with clear detail embossing powder. Next I brayered on So Saffron, followed by Creamy Caramel around the outside edges, then I sponged on Close to Cocoa around the edges, and lastly sponged on Choc Chip at the very edges. I wiped off the ink on the embossed part with Q-Tips. I also used my tracing wheel around the outside edges.
Hope you like it. Thanks for your comments!
Date: Tuesday, November 25, 2008 GMT Views: 2226
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