I saw this Hot Cocoa Slider on Stampin' Connectoin (a demonstrator only site for sharing ideas!! YOU can become a demonstrator and have access to this wonderful site - there almost 275,000 ideas as of a few minutes ago.....wouldn't you like access to all these great ideas??? Contact me today to find out the benefits AND, if you sign up by December 16th, you will receive 10 free stamp pads!!!)
This idea came from Judith Laureano of Germany. I loved the idea and wanted to share it with you and also give you a little tutorial on how to make these. Excellent for stocking stuffers, gifts, bazaar and craft shows! They just take a few minutes to put together and I'm SURE the recipient will be SO thankful for a nice warm mug of hot cocoa!!
Supplies:
Stamp Sets: Scentsational Season (121026 W, 121190 C, page 16 Holiday Catalog); Winter Memories (127934 W, 127937 C, page 19 Holiday Catalog)
Card Stock: Crumb Cake, Cherry Cobbler, Whisper White, Festival of Prints Designer Series Paper Stack (126904, page 20 Holiday Catalog)
Ink: Cherry Cobbler, Early Espresso
Punch: 3/16" Corner (119871, page 183)
Cherry Cobbler 1/4" Sweater Trim (129938, page 11)
Big Shot: Holiday Collection Framelits (127814, page 16 Holiday Catalog)
Step 1. Cut Crumb Cake Card Stock 7 1/2" x 6 1/2". Lay 7 1/2" side at top of Scoring Tool and score at 3 1/2" and at 7"
Step 2. Fold on Score lines and add sticky strip tape to the tab
Step 3: Fold to make the "sleeve" and corner round both bottom corners
Step 4: Cut Cherry Cobbler Card Stock 3 1/2" x 3 1/4" and Festival of Prints DSP 3 1/4" x 2". Add these to front of sleeve - Cherry Cobbler should be about 3/4" from the top. Stamp sentiment on Crumb Cake piece 3 1/4" x 5/8". Add to front
Step 6: Stamp "steam" on Whisper White piece of card Stock 3 1/4" x 3". Stamp mug in Cherry Cobbler on Whisper White and emboss with Sugar and Spice Scented Embossing Powder. TIP: If using the new Classic Stampin’ Up ink, you can emboss if you stamp and immediately add the embossing powder – heat set. If you are using the older Classic Ink, I suggest you use the Stamp-A-Ma-Jig and stamp again with VersaMark and then emboss with the Scented embossing powder.
Cut out with Holiday Ornaments Framelits and the Big Shot and adhere to Whisper White with Dimensionals.
Step 7: Punch 3/16" hold in center top of the Crumb Cake sleeve - through both sides. Weave Cherry Cobbler 1/4" Sweater Trim through from front to back - add hot cocoa packet and push down between sweater trim. When it's completely inside, tie bow at top. When untied the Hot Cocoa Packet slides out - thus "Hot Cocoa Slider"
Such a simple, but fun idea - for anyone for the holidays.
Here's another one I made
I hope you enjoy these and if you make some, please send me pictures - I'll share them here on my blog!!
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