Faux Frosting Tutorial

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 Technique
Supplies:

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.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.)


If your frosting looks like this:
you definitely have way too much ink out there.



Add a small drop of your classic re-inker. It may run a bit, so be careful.


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):
The end result was pitted and I did not like it as well as the swirls!

That’s it! You’re done!


Here is my finished card:



I appreciate your comments! ~smile~