Tea and Cake

Jane’s fabulous rocker card was created with our AFTERNOON TEA stamp set. [Tutorial] Lightly spray a piece of roughly A5 size mixed media card with Tim Holtz distress stain sprays: saltwater taffy and salvaged patina. Add a few spritzes or flicks of water and either heat dry or leave to dry. Die cut a 12.5cm circle from this inked card. Stamp the sentiment at the top of the circle as shown. Stamp the teapot. Line up and position the ‘splash’ stamp which will be on top of the cup and then stamp the ‘pouring water’ using the separate stamp in the set. Stamp the cup under the splash. Sprinkle on clear embossing powder and heat emboss all the images. Stamp 3 small flowers on the side of the teapot and 1 on the cup. Stamp the plated cake and teabag as shown. Colour the images using Zig real colour watercolour brushes; cobalt blue, light blue, almond pink, light violet and light grey. Add some shadows using the grey. Onto a scrap of white card stamp the fork, the top ‘icing’ part of the cake and label of the tea bag. Cut them out. Colour the fork with silver pen. Add pink gel pen to create the “jam”. Adhere the white cut out cake icing to the top of the cake. Add stickles glitter to the edges of the icing and the inside of the cake. Stick the tea bag label over the one stamped on the background. Add a dot of glitter to the centres of the flowers and some dots and lines of white gel pen around the crockery to add some extra dimension and details. To make the rocker base, die cut a 16cm circle from the purple card, crease across the centre and fold in half. To finish off stick the card to the rocker base as seen. Jane ♡