As Heather Wright-Porto continues to tweak my new blog, (thank you so much Heather! I love everything!), I thought I would post my first tutorial today. The tutorial is short, it's my very first one I've ever done online, and I cased the cupcake from a card my good friend Yvette gave me for my birthday! So here goes:
Craft Ink Frosting TechniqueSupplies:
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Paper cutter, snips, stamps, craft re-inker, classic re-inker, StazOn or Basic Black classic pad, heat tool, Chunky Essentials Glitter, Designer Buttons, 4x8 Ridinghood Red cardstock. 2 3/8x2 3/8 Pink Pirouette, 2 1/8x2 1/8 Bella Rose DSP, Pretty in Pink Taffeta ribbon, Chocolate Chip and Creamy Caramel classic ink.
Steps:
Dry time for this technique is about 1 hour, if you do not use your heat tool and depending on how much craft ink you use.
First stamp your line image.
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I used the Crazy for Cupcakes set on pg. 64 of the IB&C. Squeeze an outline of your white craft ink onto the image line. (Shake your inker a little to mix it up.)
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If your frosting looks like this:
you definitely have way too much ink out there.
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Add a small drop of your classic re-inker. It may run a bit, so be careful.
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Swirl the inks together like you are actually
‘icing’ the cupcake.
Sprinkle with chunky essentials glitter if you like.
Heat with tool gun approximately 5 inches away or you will get this (plus, I had way too much craft ink on my first try):
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The end result was pitted and I did not like it as well as the swirls!
That’s it! You’re done!
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Here is my finished card:
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I appreciate your comments! ~smile~