Happy birthday, Blog!

One year ago, I published my first post on this blog: a valentine that showcased a glittery die-cut lobster.

In the past 365 days, I’ve shared 65 posts with the world. People from the United States, United Kingdom, Canada, Germany, India and many other countries have visited this site.

This blog has had 216 comments and more than 3,400 views in the past year. That’s awesome! Thank you for taking the time to read my blog entries and for the comments, compliments and support!

I’ve discovered the amazing online crafting community because I started this blog. I’ve seen so much creativity, and I am awed by what other bloggers create.

To celebrate — and to begin my second year of blogging — I made a birthday card featuring a tasty treat.

The “here’s the scoop” stamp is part of a set I’ve had since fall (Pink Paislee’s Portfolio collection — I’ve been using this set a lot), and each time I saw it, I thought of ice cream (mmmmmm, ice cream).

At last, I have a set of chevron stamps in my crafting arsenal. I kept the pattern toned down by using Versamark.

The design can be customized to different card sizes — just add or subtract die-cut ice cream scoops. Can you imagine a 12-inch-high card? I wonder how many scoops would be on that!


Here’s how to make it:

Make a card from an 8-by-9-inch piece of teal textured cardstock. Stamp several horizontal chevron stripes (I used one from the Chevrons Two Step collection by Technique Tuesday) in Versamark across the card’s front, with the stripes about half an inch apart.


Adhere a 2 1/4-inch-high beige die-cut of a ice-cream cone (I used my Slice Elite, “Summer” design card and textured beige cardstock), centered, to the bottom of the card’s front, hanging off the edge. Trim off the excess from the die-cut.

Using my Slice Elite and "Summer" design card, I die-cut a 4-inch ice-cream cone (it cuts the scoop and cone separately) in beige textured cardstock. I repeated the die-cut to create two light-pink scoops, two light-green scoops and an off-white scoop.

Using my Slice Elite and “Summer” design card, I created a 4-inch die-cut of an ice cream cone (it cuts the scoop and cone separately) in beige textured cardstock. I repeated the die-cut to create two scoops in light-pink cardstock, two scoops in light-green cardstock and a scoop in off-white cardstock.

Adhere a 1 3/4-inch-wide die-cut of a light-pink ice cream scoop over the top of the cone die-cut. Adhere another scoop die-cut in light green over the top of the pink scoop. Continue to adhere scoop die-cuts in a vertical line, each over the top of the other, in off-white, light-green scoop and light-pink, respectively.


Stamp a “here’s the scoop” talk-bubble sentiment (from the Portfolio collection by Pink Paislee) in black ink (such as Versafine in onyx black) onto a piece of off-white cardstock.


Draw an outline in pencil around the stamped sentiment and cut it out. Using dimensional adhesive, affix the sentiment, centered, above the top die-cut, about 3/4 of an inch below the card’s top edge.


11 thoughts on “Happy birthday, Blog!

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