Candy Cane Lane One-Sheet Wonder Stack Made by Joanne Cantrell, Independent Stampin’ Up Demonstrator

Inspired by Seonsook Duncan All images © 1990-2017 Stampin’ Up!®

Supplies:

Stamp Sets: Candy Cane Christmas (142037/142040 HC p. 5); Cookie Cutter Christmas* (142043 HC p. 6); Oh, What Fun (140386 AC p. 31)

Paper: Candy Cane Lane Designer Series Paper (141981 HC p. 5); Crumb Cake Cardstock (120953 AC p. 170); Early Espresso Cardstock (119686 AC p. 170); Whisper White Cardstock (100730 AC p. 170); Real Red Cardstock (102482 AC p. 171); Medium Envelopes – Crumb Cake (107297 AC p. 176)

Ink: Momento Pad – Tuxedo Black (132708 AC p. 180); Real Red Classic Stampin’ Pad (126949 AC p. 171); Crumb Cake Classic Stampin’ Pad (126975 AC p. 170); Early Espresso Classic Stampin’ Pad (126974 AC p. 170); Real Red & Crumb Cake Stampin’ Write Markers (141973 HC p. 5); Neutrals Stampin’ Write Markers (131261 AC p. 170); Regals Stampin’ Write Markers (131262 AC p. 170); Subtles Stampin’ Write Markers (131263 AC p. 171); Wink of Stella Glitter Brush – Clear (141897 AC p. 181); Wink of Stella Glitter Brush – Gold (141898 AC p. 181)

Embellishments: Candy Cane Lane Designer Washi Tape (141985 HC p. 5); Linen Thread (104199 AC p. 179); 3/8” Stitched Satin Ribbon – Real Red (141693 AC p. 178)

Adhesives: Dimensionals (104430), SNAIL Adhesive (104332), Glue Dots (103683)

Other: Cookie Cutter Builder Punch* (140396 HC P. 6); Jolly Hat Builder Punch (141847 HC p. 29); Stitched Shapes Framelits Dies (145372 flyer); Banner Triple Punch (138292 AC p. 86)

Tools: Big Shot Die-Cutting Machine (143263 AC p. 190); Paper Snips (103579 AC p. 189); Stampin’ Trimmer (126889 AC p. 189); Clear Blocks A-I (118491 AC p. 183); Handheld Stapler (139083 AC p. 185)

*SAVE with Bundles: Cookie Cutter Christmas Bundle (143493 HC p. 6) includes Cookie Cutter

Christmas Stamp Set and Cookie Cutter Builder Punch

Measurements:

Crumb Cake: 5½” x 4¼” base (cut 4); 5¼” x 4” layer (cut 4); 4½” x 1”; 2½” x 2½”; 3” x 3”; 3¼” x 2”

Real Red: 5½” x 4¼” base (cut 2); 5¼” x 4” layer (cut 4); 2” circle; 4” x ½”; 5½” x ½”; scrap

Early Espresso: 5½” x 4¼” base (cut 2); 5¼” x 4” layer (cut 2); 2” circle; 4” x ½” (cut 2)

Whisper White: 5 x 3¾” layer (cut 3); 1¾” circle (cut 2); 3” x ½”; 3” x 2”; 3¼” x 3¼”; 3” x 3” (cut 4); 2½” x 2½” (cut 2)

Designer Series Paper (DSP): Cut using template

Instructions:

1. Teddy Bear: Uses DSP pieces 3A / 3B

a. Adhere 3A near top of Crumb Cake layer using SNAIL. Attach 3B to layer under this piece using SNAIL. Apply SNAIL to 4½” strip of red and attach to card to cover DSP seam. Attach layer to Early Espresso Base using SNAIL.

b. Use Crumb Cake to stamp bead face onto 2” white circle near the very bottom. Use Early Espresso to stamp face (eyes, nose, mouth) and ears to face. Use Real Red to stamp sentiment above head close to ears. Attach to 2” Early Espresso circle using SNAIL. Use red ribbon to tie small bow. Use glue dot to attach to the bottom of the circle. Attach to card front using Dimensionals.

c. INSIDE: Using Real Red ink, stamp sentiment to top of Whisper White layer. Ink bear body with Crumb Cake ink. “Stamp Off” ink by simply stamping onto scrap paper. Without apply more ink, stamp bear onto center of white layer below sentiment. Apply facial features to bear using the same “stamping off” method in Early Espresso ink.

Note: The “Stamping Off” technique provides a lighter image. Stamping twice onto the scrap paper will provide an even lighter image. Use this technique to provide a hint of color or image behind darker images. It also can be used to add dimension to stamped images.

2. Happy Christmas – Uses DSP piece 1

a. Adhere DSP to center of Real Red layer using SNAIL. Attach layer to Crumb Cake base using SNAIL.

b. Using Early Espresso ink, stamp large sentiment into middle of 3” x 3” white square. Gently tear the top and bottom of the square to provide interest and texture. Attach to card front using washi tape on top and bottom.

c. INSIDE: Use Early Espresso ink to stamp sentiment centered approximately ⅓ of the way down from the top. Use Real Red ink to stamp small graphic along bottom to add interest.

3. Santa – Uses pieces 7A / 7B – If pattern doesn’t look right, switch one with same letter for piece 8.

a. Using SNAIL, adhere DSP 7A to left side of Crumb Cake centered about ⅛” from edge. Adhere the other piece of DSP to the right side of the layer using SNAIL about ⅛” from edge. Use SNAIL to attach layer to Real Red Card Base.

b. Fold 11” piece of red ribbon at attach to the back of the Early Espresso 3” x 3” square stapler.

c. Use Stitched Shapes Framelits to cut largest square from 3” x 3” square of Whisper White.

d. Stamp Santa graphic near 2½” x 2½” piece of Whisper White and offset from center of 3” x 3” square. Stamp the Pom for Santa’s hat only on the 3” x 3” square. Use real Red to stamp sentiment next to the Santa on larger piece of cardstock. Color both Santas. Color the hat, pants and coat using Real Red marker. Use Garden Green (from Regals) to color gloves. Use Blushing Bride (from Subtles) to color cheeks. Use Basic Black marker (from Neutrals) to color boots and belt. Use Gold Wink of Stella for buckle and Clear Wink of Stella for trim, pom, and facial hair. Use Cookie Cutter Builder Punch to punch out the Santa on smaller cardstock. Use Dimensionals to attach Santa shape over the top of the other Santa – the pom from the hat should appear from behind. Use Dimensionals to attach this square to the Early Espresso square. Also use Dimensionals to attach this layer to card front.

e. INSIDE: Use Early Espresso to stamp sentiment near of center of Crumb Cake layer. Use Real Read ink to stamp small graphics near sentiment. Use SNAIL to adhere layer to inside of card.

4. ‘Tis the Season – Uses DSP pieces 4A / 4B – pattern dependent like Santa card.

a. Apply triangles about ⅛” from edges of Real Red layer using SNAIL. Attach layer to Crumb Cake base using SNAIL.

b. Stamp sentiment offset from center of 3” x 2” white cardstock piece using Real Red ink. Stamp small graphic on piece using same ink.

c. Cut Stitched Shapes Framelits large oval using the 3½” x 2½” Early Espresso cardstock piece. Cut the next oval down from the 3” x 2” white piece of cardstock – be sure to center stamping through framelit. Attach to Early Espresso oval using Dimensionals. Attach Early Espresso oval to card front using Dimensionals.

d. Using Real Red ink, stamp sentiment to center top of the inside of the card. Add small graphics using red ink.

5. Cookie Wishes – Uses DSP pieces 6A / 6B

a. Use SNAIL to adhere piece 6A to top center of Early Espresso layer. Adhere 6B below that piece using SNAIL. Apply SNAIL to piece of 4½” x ½” then attach to layer over seam where DSP pieces meet. Attach to Real Red Card base using SNAIL.

b. Use Real Red ink to stamp sentiment to 3” x ½” piece of Whisper White cardstock near one end. Trim edge on a diagonal using paper snips. Use “eyes” from Cookie Cutter Christmas stamp set to add “chips” to 3” x 3” Crumb Cake square. Use largest circle from Stitched Shapes Framelits to cut cookie. Add bite using the trim from the Jolly Hat punch. Cut next circle down in Framelits set from Early Espresso 2 ¼” x 2 ¼” square. Use SNAIL to attach white 2” circle barely offset on the back of this newly cut circle. Use snail to attach uncut side of sentiment banner to

back of cookie. Use Dimensionals to attach cookie to card front. Use Dimensionals to attach chocolate chip cookie to card front partially covering other cookie.

Tip: No one ever said you couldn’t stack Dimensionals on top of each other. On my sample, I have used one Dimensional on the “oreo”. So, in order to help chocolate chip cookie sit level, I attached to oreo using one Dimensional but use two stacked where it is attached to the card front.

c. INSIDE: Use Real Red marker to color portions on sentiment. Color rest of sentiment using the Early Espresso marker (from Neutrals). Stamp on to Whisper White layer. Adhere to Early Espresso layer using SNAIL. Attach this layer to inside of card base using SNAIL.

6. No Peeking – Uses DSP pieces 5A / 5B – pattern dependent like Santa card.

a. Apply triangles about ⅛” from edges of Crumb Cake layer using SNAIL. Attach layer to Early Espresso base using SNAIL.

b. Use Momento Ink to stamp reindeer image onto 2½” x 2½” Crumb Cake square near center. Use Cookie Cutter Builder punch to punch out the reindeer shape. Use Banner Triple punch to cut notch in 3¼” x 2” piece of Crumb Cake. Use Real Red ink to stamp sentiment at top of notch.

c. Stamp small graphic multiple times on one of the 3” x 3” Whisper White squares using Real Red ink. Use the largest square from Stitched Shapes Framelits to cut to size. Use this same framelit and the next square down to cut a window from the other 3” x 3” white square. Use a glue dot to adhere chin of reindeer to back of window frame. Use the edge pieces Dimensionals (cut apart with snips) to apply frame over other stamped white cardstock square. Use SNAIL to attach window to Early Espresso 3” x 3” square. Use SNAIL applied to sentiment banner to back of window layer. Be sure the whole sentiment can be seen before attaching. Use Dimensionals to attach window layer to card front.

d. Use Real Red ink to stamp multiple snall graphics to diagonal corners of Whisper White layer. Adhere this layer to Crumb Cake layer using SNAIL. Attach this layer to inside of card base using SNAIL.

7. Christmas Greeting – Uses DSP 2A /2B

a. Using SNAIL, adhere piece 2B to Real Red layer centered about ⅛” from bottom edge. Attach piece 2A centered with 2B about ⅛” from top edge using SNAIL. Apply SNAIL to 4½” x ½” piece of Early Espresso. Adhere to layer over the DSP seam. Attach layer to front of Crumb Cake card base.

b. Use Real Read Marker to color part of the top portion of sentiment. Use Early Espresso Marker (from Neutrals) to color rest of stamp portion. Stamp into center of 1¾” Whisper White circle. Adhere white circle to red circle using SNAIL. Apply SNAIL to back of red circle. Take a long length of Linen Thread and wrap around fingers. Slide off, twist once, and attach to SNAIL on red circle. Place Dimensionals over thread to attach to card front.

c. INSIDE: Use Real Red and Early Espresso markers to color sentiment. Stamp centered near top of inside.

8. Happy Gingy – Uses 8A / 8B (See note with 7A/7B card)

a. Adhere DSP piece 8A to top of Real Red layer about ⅛” from edge using SNAIL. Adhere the other piece of DSP about ⅛” from bottom edge using SNAIL. Apply SNAIL to 5 ½” x ½” Real Red strip. Attachto layer over DSP seam. Use SNAIL to attach this layer to front of Crumb Cake card base.

b. Use Early Espresso ink to stamp gingerbread man image onto 2½” x 2½” Crumb Cake square near center. Use Cookie Cutter Builder punch to punch out the gingerbread man shape. In Real Red, stamp bow onto red scrap. Use Cookie Cutter Builder punch to cut out. Use glue dot to attach bow to the gingerbread man cutout. Stamp another bow and cut out (for inside).

c. Use Early Espresso to stamp gingerbread man onto 3¼” x 3¼” white square. Use largest circle from Stitched Shapes Framelits to cut out circle. Use Dimensionals to attach gingerbread cut out over the top of stamped gingerbread man.

d. Use Early Espresso to stamp sentiment near one end of the 4½” x 1” Crumb Cake strip. Slip end of strip into Banner Triple punch until the notch forms evenly. Punch… then repeat for the other side of strip. Be careful not to punch the sentiment. Use Dimensionals to attach strip to card front centered over the red strip. Use Dimensionals to adhere gingerbread man circle to card from over strips.

e. INSIDE: Use Real Red ink to stamp sentiment centered near top of page. Use Early Espresso ink to stamp gingerbread man image in bottom corner. Use glue dot to attach bow to man.

BONUS: Gift Box with Tag

Additional Supplies: Candy Cane Lane Baker’s Twine (141983 HC p. 5); Clear Tiny Treat Boxes (141699 AC p. 176)

Additional Paper: Real Red: 2” circle; Early Espresso: 1 ⅜” circle; Whisper White: 1 ¼” circle; Crumb Cake: 2½” x 2½” square; DSP: 2” x 8” strip scored at 2”, 4”, and 6”

Additional Tools: 1/8” Handheld Circle Punch (134365 AC p. 187)

Instructions:

1. Fold DSP along score lines. Unfold and insert into unfolded box. Slip in gift (votive candle, candy, etc.) and close. Wrap red ribbon up from bottom of box and tie in bow.

2. Use Real Red ink to stamp small graphics on Real Red circle and small graphics and sentiment on Whisper White circle. Stack circles on top of each other by size and punch out hole near top. Cut length of white/red baker’s twine. Slip through holes in circles and tie onto red box on box.

3. Use Early Espresso marker to color outline of reindeer stamp. Use Real read marker for reindeer’s nose. Stamp onto Crumb Cake cardstock piece and use Cookie Cutter punch to cut out. Use a Dimensional to attach reindeer to edge of red circle.

Candy Cane Lane OSW Cutting Guide

For Class of 12

Crumb Cake:

o (48) 5½” x 4¼” base

o (48) 5¼” x 4” layer

o (12) 4½” x 1”

o (12) 2½” x 2½”

o (12) 3” x 3”

o (12) 3¼” x 2”

Real Red:

o (24) 5½” x 4¼” base

o (48) 5¼” x 4” layer

o (12) 2” circle

o (12) 4” x ½”

o (12) 5½” x ½”

o scrap

Early Espresso:

o (24) 5½” x 4¼” base

o (24) 5¼” x 4” layer

o (12) 2” circle

o (24) 4” x ½”

Whisper White:

o (36) 5 x 3¾” layer

o (24) 1¾” circle

o (12) 3” x ½”

o (12) 3” x 2”

o (12) 3¼” x 3¼”

o (48) 3” x 3”

o (24) 2½” x 2½”

Designer Series Paper (DSP): Cut using template

**Remember to cut extras just in case