Tuesday, April 19, 2011

Crimper Techniques: Faux Suede

Fuzzy Lamb Card

A crimper isn't absolutely necessary for this technique, but it sure makes it faster and easier! The soft, fuzzy texture is actually the inside of the card stock!

The card stock has to be distressed so much that the fibres are broken and the layers begin to separate. That's where the crimper comes in. If you run your card stock shape through the crimper LOTS of times in different directions before crumpling you won't get tears on the edges and the layers will peel apart uniformly.

I usually punch or cut out my card stock before
distressing because once it's softened the punches may jam.

The lamb's body is a scallop circle and the head piece is made by inserting another scallop circle back into the punch and punching out a smaller section.

Distress both pieces by crimping them over and over and in different directions. Crumple the pieces in your hand until the edges start to separate.

Peel the pieces apart.

For the Chocolate Chip card stock pieces punch:
legs = Word Window X 2
face = Small Oval X 1
ears = Boho Blossoms 6 petal flower X 2, then cut off 2 petals on each side

-Short and Sweet 115060 IBC p. 148
Ink IBC pp. 165-169
-Perfect Plum ink pad
-Chocolate Chip ink pad
Paper IBC pp. 165-170
-Naturals White card stock
-Chocolate Chip card stock
-Pretty in Pink card stock
-Perfect Plum card stock
-Pink Pirouette card stock
-Whisper White card stock
-Scallop Circle punch 119854 IBC p. 201
-Small Oval punch 119863 IBC p. 203
-Word Window punch 119857 IBC p. 203
-Boho Blossoms punch 119858 IBC p. 200
-Crimper 101618 IBC p. 198
-Pretty in Pink 1/8 in. Taffeta ribbon 119260 IBC p. 191
-Subtles Flower brads 119732 IBC p. 187

Textured Vintage Mat

I used the same technique to create the dark crumpled Faux Suede mat on this card. It really adds to the Vintage look.

Note the tears in the floral stamped mat. It wasn't crimped before crumpling, so the edges tore.

-Because I Care (Hostess Set) IBC p. 11
-Silhouette Sentiments (Hostess Set) IBC p. 11
-En Francais IBC p. 109521
Ink IBC pp. 165-169
-Early Espresso ink pad 119670
-Crumb Cake ink pad 121030
-Blushing Bride ink pad 119786
-River Rock ink pad 109010
Paper IBC pp. 165-170
-Crumb Cake card stock
-Blushing Bride card stock
-Naturals Ivory card stock
-Early Espresso card stock
-Big Shot 113439 IBC p. 204
-Framed Tulips embossing folder 121809 OMC p. 28
-Sponge Daubers 102892 IBC p. 195
-Crimper 101618 IBC p. 198
-Jewelry Tag punch 117190 IBC p. 202
-Sticky Strip 103294 IBC p. 197
-Victoria Crochet trim 118481 IBC p. 190
-Antique brads 117273 IBC p. 186

Layered Flower

The flower on this card is made from  10 Faux Suede circles. Because the card stock is half as thick you can use more layers and it becomes easier to shape.

Punch 10 circles of card stock. Distress them by crimping and crumpling. Separate the layers and punch an off-centre hole in each one for the brad.

Stack the circles and insert the brad. Hold the prongs with one hand and crumple each circle, one at a time, around the brad.

My flower was sprayed with Smooch Spritz.

-Baroque Motifs 113490 IBC p. 132
-Sincere Salutations 115068 IBC p. 155
Ink IBC pp. 165-169
-Not Quite Navy ink pad 103008
-Baja Breeze ink pad 111833
Paper IBC pp. 165-170
-Baja Breeze card stock
-Not Quite Navy card stock
-Bashful Blue card stock
-Marina Mist card stock
-Baja Breeze DSP stack 117152
-Shimmery White card stock 101910
-1/16 in. hand punch 101227 IBC p. 202
-Decorative Label punch 120907 OMC p. 30
-Curly Label punch 119851 IBC p. 203
-3/4 in. Circle punch 119873 IBC p. 203
-1 in. Circle punch 119868 IBC p. 203
-1 1/4 in. Circle punch 119861 IBC p. 203
-1 3/8 in. Circle punch 119860 IBC p. 203
-1 3/4 in. Circle punch 119850 IBC p. 203
-Crimper 101618 IBC p. 198
-Sponge Dauber 102892 IBC p. 195
-Basic Rhinestones 119246 IBC p. 188
-Clear Rhinestone brad 113144 IBC p. 187
-Vanilla Shimmer Smooch Spritz 118772 IBC p. 195

Thursday, April 7, 2011

Crimper Techniques: Sealed Wrappers

Crimped Treat
Use your crimper to seal the ends of cute little treat wrappers for any event. Or, adhere one to a "Thank-You" card. Mine is a Swiss Delice Chocolate from Costco.

Apply adhesive to 3 sides of a 3 in. square of DSP. Wrap the chocolate and crimp the ends to seal the wrapper.

-Heard from the Heart 111644 IBC p. 156
-Kindness jumbo wheel 106750 IBC p. 63
Ink IBC pp. 165-169
-Chocolate Chip ink pad 100908
Paper IBC pp. 165-170
-Crumb Cake card stock
-Chocolate Chip card stock
-Pretty in Pink card stock
-Regal Rose DSP/Brights Paper Stack 117155
-Crimper 101618 IBC p. 198
-Small Heart punch 117193 IBC p. 202
-Stampin' Around Jumbo Handle 103661 IBC p. 193
-Pretty in Pink 1/4 in. Grosgrain ribbon 109032 IBC p. 191

Crimper Sealed Favour

I used a 3 X 6 piece of  Designer Series Paper to make the favour. Join the 3 in. sides with Sticky Strip, then crease about 1/2 in on each end in opposite directions. Adhere the ends with Sticky Strip and crimp the ends. Don't forget to fill the container with a treat!

The leaf is a punched scallop oval folded in half lengthwise and crimped at an angle.

Follow the photo tutorial below for the flower.

Crimped Pleated Flower
Cut a strip of Designer Series Paper 1 1/8 in. x 6 in. and use the Scallop Edge punch on one long side.

Run the strip through the crimper. Then use a bone folder to pinch the folds together against your thumbnail along the straight side.
Overlap and adhere the ends of the strip together.

Push the centre down and form the flower. I used a scrap of card stock and Sticky Page on the back of the flower.

Turn the flower over and use another scrap of card stock and Sticky Page in the centre. Then, punch and secure with a brad.