Saturday, February 29, 2020

Chocolate Mousse or Chocolate Mouse?

Yummm. Nothing better than Chocolate Mousse unless it's Chocolate Mousse ice cream! Just ask the mice!

Products Used:
Stampendous Products Used:
House Mouse Designs® Chocolate Mousse (HMP119)
Spring Borders Cutting Die Set (DCP1009)
Tuxedo Black Memento™ Ink by Tsukineko®

Other Products Used:
Solar White Classic Crest™ Cardstock by Neenah Papers
Bitter Chocolate Cardstock by Bazzill Basics Paper®
Bittersweet 6x6 Patterned Paper Pad by Basic Grey®
Copic® Markers:
   Mouse Skin: BV000, R000, E50, E51
   Mouse Cheeks: R20
   Mouse Noses: R21
   Mouse Fur: E21, E23, E25 E37
   Mouse Fur: E31, E33, E35, E47
   Spoons: C00, C0, C1, C2, C3
   Ice Cream: E49, E70, E71, E74
   Ice Cream Container: E41, E42, E43, E49, E71, E74, RV32, RV34
Ground Espresso Tim Holtz® Distress® Ink by Ranger Industries


  1. Cut and score dark brown cardstock to form an A2 card.
  2. Cut pink patterned paper to 5.25" x 4" to form the card front.
  3. Cut a strip of striped patterned paper then die-cut the bottom edge with the scalloped die from the Spring Borders die set.
  4. Edge the die-cut with Ground Espresso Distress ink.
  5. Adhere the strip to the card front as shown, then edge the image panel with Distress ink.
  6. Stamp the image onto white cardstock and color with Copic markers.
  7. Trim and mat onto brown patterned paper cut .5" larger.
  8. Adhere the matted image panel to the card front.
  9. Adhere the card front to the brown A2 card.
Thanks for visiting.

1 comment: