Embossing Powder Techniques #9

Iridescent Ice Embossing Powder
Stampin' Up! Iridescent Ice EP is clear with glitter. Use it with VersaMark if you want it to stay transparent, allowing images to show through or stamp with any colour of Craft (pigment) ink to add glitter to the colour.

Sparkle can transform a simple card into an elegant one. Use it to imitate sugar on images of baked goods, frost on winter images and conjure magic when applied to wings or nature images.

The sparkle doesn't show up very well in my photo, but you can see enough to get the idea.

I used a Whisper White Craft pad to stamp the background image, then covered it with Iridescent Ice embossing powder. Shake off the excess and heat until melted. Be careful not to over heat or it will turn dull. After it cooled I added the rhinestone embellishments.

The sentiment was stamped on Whisper White card stock with Night of Navy ink. Then I punched out the shape and covered it  with a VersaMark pad. Next, cover it with Iridescent Ice EP, shake off the excess and heat.



Supplies
Stamps
-Wedding Sweet 115466 IBC p. 67
Ink IBC pp. 165-169
-Whisper White Craft Stampin' Pad 101731
-Night of Navy Classic Stampin' pad 102977
-VersaMark pad 102283 IBC p. 195
Paper IBC pp. 165-170
-Night of Navy card stock
-Whisper White card stock
Tools
-Modern Label punch 119849 IBC p. 203
-Heat Tool 100005 IBC p. 196
Accessories
-Night of Navy 1/8 in. taffeta ribbon 119258 IBC p. 191
-Iridescent Ice embossing powder 101930 IBC p. 196
-Basic Rhinestones 119246 IBC p. 188

Again, it's hard to see the sparkle on this sample.

The sentiment was stamped with a Chocolate Chip Craft ink and heat embossed with Iridescent Ice embossing powder. I use the refill bottles and a sponge dauber to apply the ink to the stamp.

I punched the heart from card stock and covered the surface with a VersaMark pad. Then I added Iridescent Ice EP, poured off the excess and heated it. To avoid burning my fingers when heating a small item, I attach the end of a strip of scrap card stock to the back for a handle and remove it after the shape has cooled.

The cakes were stamped with Black StazOn ink and coloured with a blender pen and inks picked up from the lids of my stamp pads. Once dry, I touched up the icing with a VersaMarker. It's the same stuff that's in the VersaMark pad, but it's a marker. Very handy! Then I added Iridescent Ice EP, shook off the excess and heated it.

Supplies
Stamps
-Birthday Bakery Hostess set IBC p. 10
-A Word for You 117032 IBC p. 158
Ink IBC pp. 165-169
-Chocolate Chip Craft Stampin' refill 102847 IBC
-Jet Black StazOn ink pad 101406 IBC p. 195
-VersaMark pad 102283 IBC p. 195
-VersaMarker 100901 IBC p. 195
-Chocolate Chip Classic ink
-Real Red Classic ink
-Tempting Turquoise Classic ink
-Certainly Celery Classic ink
-Rose Red Classic ink
-Daffodil Delight Classic ink
Paper IBC pp. 165-170
-Certainly Celery card stock
-Pretty in Pink card stock
-Chocolate Chip card stock
-Whisper White card stock
-Melon Mambo card stock
-Wild Wasabi card stock
Tools

-Heat Tool 100005 IBC p. 196

-Blender pen 102845 IBC p. 195
-Dotted Scallop Ribbon Border punch 119275 IBC p. 201
-Scallop Trim Border punch 118402 IBC p. 201
-Scallop Edge Border punch 119882 IBC p. 201
-Oval punch 119863 IBC p. 203
-Small Heart punch 117193 IBC p. 202
Accessories
-Melon Mambo pompom trim 123322 OMC p. 35
-Iridescent Ice embossing powder 101930 IBC p. 196