Step by Step Tutorial: Triple Layer Card using Regarding Dahlias Stamp Set and Emboss Resist Technique.
September 19, 2013
I've had this card in my head since I purchased the new Regarding Dahlia's Stamp Set from the 2013 Stampin' Up! Australia Annual Catalogue. I could see straight away the set would be perfect for a triple layer card and the emboss resist technique.
The colours I have used are Strawberry Slush, Rich Razzleberry, Early Espresso, Naturals Ivory and Gold.
Here's a step by step photo tutorial to show you how I made this card. Any of the bolded products are available to purchase in my online store.
Step 1: Cut three pieces of Strawberry Slush Cardstock (Available HERE) for your layers. Sizes are:
- Outside layer: 3 7/8 x 5 5/8 inch (or 9.9 x 14.3cm)
- Middle layer: 3 3/4 x 4 7/16 inch (or 7 x 11.3 cm)
- Centre layer:1 11/16 x 3 1/2 inch (or 4.x x 8.9 cm
We will be using the Regarding Dahlias Stamp Set for the emboss resist, Clear mount set is available HERE and wood mount set HERE.
Step 2: Adhere the three layers one on top of the other (with the smallest piece on top) using only a small spot of repositionable adhesive as they will be pulled apart again soon. Stamp the Dahlia stamp randomly over the three layers in Versamark Ink (available HERE). Cover with clear embossing powder and shake off the excess. Once all the excess a shaken off, heat with a heat gun. Don't worry that you can see some unstamped areas over the joins - thi s will disappear once the mat layers is added.
- Tip: When covering with embossing powder do it a couple f times from different directions so you get the best coverage over the joins.
- Tip: Rubbing an Embossing Buddy over your cardstock before you emboss. This removes any traces of natural oils from fingertips etc that might attract embossing powder to stick where you don't want it to. These are cheap and you can buy one HERE in my online store.
Step 3: Gently separate the layers and lay flat on your working surface (make sure it is protected with scrap paper). Get out your brayer (a brayer is a rolling soft rubber tool that takes up ink and allows you to transfer it to your project. Quality is important for ink uptake. You can view our Brayer HERE in the online store). Brayer Rich Razzleberry Ink (HERE) over the three layers (you really only need to brayer around the outside edges of the two largest layers, but I only remembered that after I finished brayering!). The clear embossed areas resist the ink. Leave the ink to dry for a little while and then rub a paper towl over the embossed areas (this really makes the embossed colour pop).
- Tip: For good brayering technique, roll your brayer back and forward in your ink pad (length of brayer across the ink pad sideways) and roll onto your card. You will need to do this several times to get good even coverage. The ink always looks much darker when you brayer it but dries lighter.
- Tip: Clean your brayer by holding it under cold running water. Allow to dry on a soft cloth and store back in the box so the rubber doesn't get damaged.
Step 4: Reassemble the three layers, again only using a small amount of repositionable adhesive. In this step we will introduce another colour to add a little more visual interest. I am using a Stampin' Up! set I use all the time in stamping and scrapbooking, Flowering Flourishes (available HERE in clear mount or HERE in wood mount)/ I am using Early Espresso ink (my favourite brown ink, available HERE) and stamping a few flourishes randomly onto the areas that aren't embossed (you can stamp over the top of these, just rub it off with a paper towel after the ink has had time to dry on the cardstock).
Step 5: Pull the layers apart and mat each one with a thin mat (1-2mm) of Gold Foil Cardstock (available HERE). Reassemble the layers. This time you are assembling them permanently. I used Snail Adhesive (available HERE) to adhere the largest piece onto a C6 size Early Espresso card (1/2 sheet ofA4 cardstock folded in half and scored with a bone folder makes a standard C6 card). Early Espresso cardstock available HERE. This is a yummy deep earthy brown. My favourite Stampin' Up! brown by far! I adhered the top 2 layers onto the layers below using Dimensional foam dots (Available HERE) to give some dimension to the card.
Step 6: To make the label greeting, I gold embossed one of the 4 greetings which come with the Regarding Dahlia's stamp set (same process as clear embossing in Step 2, but using Gold Embossing Powder (available HERE) ) .I cut the greeting out using the Modern Label Punch (available HERE) and the gold piece behind is done by cutting the two edges from a gold foil shape cut with our Artisan Label Punch (available HERE) and adhering them to the back of the greeting. I adhered this to the card using Dimensional foam dots s well.
That's it! I hope that has been helpful for you to learn some more stamping and card making tricks, so you get the best value from your purchases.
Contact Me / Learn More / Save More
- If you have any questions, feel free to email me or call me on 03 9735 2946.
- Learn more in my email newsletters - just subscribe top right hand corner.
- I do 6 month stamp clubs by mail where you learn techniques and new card designs. You get materials and tutorials for 3 exclusive not on my blog projects each month, and get a minimum $50 free product during the 6 months too. More details HERE.
- Christmas card bundles with card designs for making 40+ cards HERE.
- Save 20% all the time and even make money from doing what you love. Details HERE.
See you back here again soon,
OMG this has to be the best triple layer card Ive seen Claire! Just awesome!
Posted by: Delys Cram | September 19, 2013 at 04:06 PM
What a stunning card. Thanks for sharing the wonderful step by step tutorial.
This is by far the loveliest triple layer card I have seen.
Posted by: sandie carter | September 19, 2013 at 04:20 PM
Such a striking colour combo Claire. Thanks also for the instructions as I would love to recreate this some time. Love the gold highlights against such a dark background. Wonderful ♥
Posted by: Paula Dobson | September 23, 2013 at 07:28 AM