Hey everyone! Welcome back to our 6 Weeks of Christmas Event. I have some more fun projects for you this evening.

I do want to share quick that I had intended on posting these yesterday evening but the post didn’t schedule correctly. Going forward Wednesday will be our 2nd day of the week postings which I will have 3 samples and one of them will have a walk through.

Thanks for being super patient as I figure out the scheduling and timing. I will always try to do a 7pm post from here on out. If that time is an issue please reach out to me!

Let’s get to the fun stuff!! I have some pretty cute cards to share with you this evening.

First I have a simple yet elegant card using the Suite of the week, Season of Green and Gold.

The card uses both the Season of Green & Gold Specialty DSP and the Graceful GreeneryVellum.

Cheerful Celebration tag is from the Greetings of the Season Bundle , stamped in Garden Green and tied off with White Frayed Grosgrain Ribbon and Gold Trim.

Next up I have a unique card using the Love & Strength stamp set.

This card uses Season of Elegance 12” x 12” DSP. This is a new style or technique for me. This is called a drapery fold. I wanted to make it look cascadeing. To do that I centered piece at the edge of the DSP and cut angles on both the top and bottom.

I stamped the mountains on the fold with StazOn Jet Black Ink, I used this ink to prevent any smudging. I also stamped mountains on the DSP behind the fold with Crumb Cake to give a depth to the background. I stamped the sentiment in Jet Black . I added some iridescent foil gems.

Final card for the evening is a fun fold that is super cute using More Than Autumn Bundle.

Going to show you a fun little technique with this card using the DSP on the cup. I will have a walk through for you on how to do this particular card. It looks hard but honestly its super simple!

Paper Measurements are:

Pecan Pie 8-1/2” x 11” Cardstock: 5-1/2” x 6-3/8” score at 4-1/4”, 3-3/4” x 5” and scrap piece for lettering.

Basic White 8-1/2” x 11” Cardstock: 3-1/2” x 4-3/4” (x2) and scraps for stamping and sentiment.

Sentimental Christmas DSP (Pecan Pie Snowflake): 4-1/8” x 5-3/8”, 2” x 5-3/8” and scrap piece for the cup.

Here are all the details…

Stamp marshmallows with Gray Granite ink onto a scrap piece of white (I did 2). Stamp marshmallow’s on both the Basic White pieces randomly all over on one (the Front Piece) and and on the bottom only on the second, stamping off to get different shades. Stamp the cup (again, I did 2 as I always need a backup for coloring errrors!) onto a piece of Basic White and again onto the scrap piece of the DSP using Pecan Pie Ink. Stamp your sentiment in Pecan Pie as well.

Color the cup with Pecan Pie Stampin Blends Combo Pack. Cut out the cut, marshmallows and the works Hot Cocoa with the coordinating dies. Fussy cut the label of the cut on the DSP and the sentiment.

Attach the label and marshmallows to the cup with liquid glue.

Attach the sentiment and Hot Cocoa to the front white piece with liquid glue. Attach the Cup with dimensionals.

Attach the 2” DSP piece to the front flap of the card base with liquid glue. Attach the 4-1/8” piece to the inside of the card with liquid glue.

Attach the Front white to the 3-3/4” Pecan Pie piece. Attach that to the front flap of the base with liquid glue.

Place some Swirll Dots on the card front. I used both the Vanilla and Pecan Pie swirls.

Attach the remaining white piece on the inside of the card. Place this so it is fully hidden by the front flap.

Don’t forget to add a little something to your envelope!

And that is all for this really cute Hot Cocoa fun fold. If you guys would like a written PDF for this let me know in the comments and I will get one up for you! There is also a full list of products used for all three cards below with links to them in my online store.