Two of our stamp club projects this month were a nugget tin and a frappachino bottle. We used Stampin’ Up!’s Dashing designer series paper to wrap the nuggets. To conserve my Snail Adhesive, I apply a spot to the bottom of the nugget, attach the paper, apply another spot to the paper, wrap around the nugget and cover the last spot of adhesive. Very easy! The tag uses Stampin’ Up!’s Perfect Presentation Hostess Set with Old Olive and Real Red Classic Ink. When mass producing tags like this, it is so easy to stamp as many as you need in the Real Red and punch the greeting out using the 3/4" square punch. You can conserve your Whisper White card stock by "overstamping" the outline portion of the stamp. Stamp again in Old Olive and punch out using the Small Tag Punch. Use the larger Tag Punch for the layer of Real Red Card Stock. Add an eyelet with the Crop-A-Dile. The tag was added to the grosgrain ribbon using the elastic Silver Cord.
The designer series paper for the frappachino bottles came from the Simply Scrappin’ Winter Bright kit. I love that kit!!! To adhere the DSP, I found it easiest to lay the bottle on one side on the table, set the middle of the DSP down and using my fingers to wrap the bottle while standing it up. Because the bottle has curves to it, either cut the paper not so tall or don’t try to get it to "stick" at the very bottom or very top of the paper. OK, the next step I forgot to remind the gals about until most of them had their double stitched Wild Wasabi ribbon attached: Add the tag with gold cord tied around the ribbon; then attach to the bottle. Ooops! We managed to get them all attached by loosening the ribbon. Whew! We used the 1/16" punch on the scallops of the tag and placed a Whisper White layer punched with the scallop punch behind the Wild Wasabi layer. It is a different look than using the white gel pen.