Popped Rose

This  idea came from Technique Junkies called “Popped Embossing Tutorial“.

I changed it “just a little”

STAMP SET:  Short & Sweet, En Francais
INK:  Chocolate Chip
WATER COLOUR PENCILS:  Three shades of Pink
PAPER:  Whisper White, Pretty in Pink, Chocolate Chip
EMBOSSING FOLDER:  Manhattan Flower
EXTRAS:  Big Shot, Aqua Pen, Dotto

Chocolate Chip (Base): layer 3 3/8″ x 3 7/8″
Whisper White: 3 1/4″ x 3 3/4″; 3″ x 3 1/2″
Pretty Pink:  4″ x 5″

• Using Dotto, centre Whisper White onto the Pretty in Pink Layer
• Place together into the embossing folder and put through the Big Shot.  (Don’t worry about the line when you separate the two pieces – it will be covered by the Chocolate Chip)
• COLOURING THE ROSE:  Using the pencils and the aqua pen, colour the rose but not the embossed lines of the rose.  Leave them white.  I like to ‘pick’ the colour from the pencil nib using the aqua pen.  I find that I have more control of the colour that way.  Do not have too much water flow.
• Let dry (or use the heat gun)
• Flatten the embossing by inserting it through the Big Shot.  Same sandwich that was used to emboss BUT with lay the piece ON TOP of the embossing folder!
• Stamp with En Francais, using Chocolate Chip Ink
• I wanted the rose to have the embossed white lines again (not flattened) so I put the rose back into the embossing folder making sure that the lines matched.

The “look” after re-embossing

See how the coloured rose is matched with the pink layer.  See – no line!!  The Chocolate Chip layer had hidden the line!  (This is the first card that I did – hence the embossed lines on the rose are coloured.  You might like this look better?)

 

Advertisement