A Little Pizzazz

Good morning everyone! My stamp room is still somewhat chaotic, but I found this card in my files that I hadn't shared before. This is another card that uses the Kissing Technique. To do this, I took the solid flower from the set Petal Pizzazz and began by inking it with So Saffron. Next I ‘kissed’ with the Sanded background that I had inked with Chocolate Chip. Then you are ready to stamp on your paper! If you haven't tried this technique before, you need to as it is really pretty easy. By varying the background stamp that you use, you can get a variety of looks. Here are two other examples of cards using the kissing technique: Flower Card and Butterfly Card.

I stamped the middle of the flower again (inked with Chocolate Chip) and then used my circle punches to punch out the center and the Chocolate Chip layer. The center is up on dimensionals and I used Crystal Effects to give the very center a little shine and dimension. I used the Cutter Kit to distress the edges of the square Chocolate Chip layer.

After I stamped the Always Artichoke layer with the Sanded Background, I used the Mat Pack and Paper-Piercing Tool to create the row of paper piercing along the top edge. Then as the close up below shows, I took one of the Wire Clips from the Clips Assortment and carefully threaded it through one of the holes from the paper piercing. Then to finish it off, I tied on a bit of 5/8" Chocolate Chip Grosgrain Ribbon.

Stamps: Petal Pizzazz, Sanded BG
Ink: So Saffron, Chocolate Chip, Always Artichoke
Paper: So Saffron, Chocolate Chip, Always Artichoke, Whisper White
Accessories: Mat Pack, Paper-Piercing Tool, Clips Assortment, Circle Punches, 5/8" Chocolate Chip Grosgrain Ribbon, Cutter Kit, Crystal Effects, dimensionals