Chocolate Money or Dollars (the small ones fit perfectly).
Tools:Big Shot Die-Cutting Machine
Timeless Type Alphabet Junior Sizzlits
1” Circle Punch
¾” Circle Punch
1” Square Punch
Petal Card Double Punch
1/16” Circle Handheld Punch
Tasteful Trim Bigz XL Die
Big Shot Extended Cutting Pads
1.From the Be of Good Cheer choose 2 pieces of the 12” x 12” DSP to use as the front base and the back base.These are adhered to the 12” x 12” chipboard piece.I used the chipboard in the packaging of the Champagne Glimmer Paper, it was slightly bigger than12” x 12” but once I had adhered the DSP to the front, I just sponged the edges with Cherry Cobber to colour the edges.
2.Cut a piece from the DSP 9” x 9”, I chose a lighter piece of DSP for this as I had used a darker background so I wanted a lighter middle contrast.Also as the little boxes are made from the Cherry Cobber cardstock you need the lighter contrast to show up the little boxes.This is only the choices I made, so depending upon the colour that you choose to make the little boxes from, eg. Gumball Green, then you would select the DSP accordingly to showcase them.Adhere this piece to the centre of the 12” x 12” piece, leaving a 3” border all the way around.
3.Using the Tasteful Trim Bigz XL Die and the Very Vanilla cardstock cut 4strips of the double scallop piece.You can cut these all at once by layering 1 ½” strips (these are cut longwise from the A4 cardstock) on top of each other, the die will cut them all at once.Adhere these to the outer edges of the piece to form a border.
4.Now on to the fiddly fun bit, creating the little boxes.Using the Petal Card Double Punch, punch out 50 pieces from the Cherry Cobbler Cardstock.You will 2 for each box.
5.Put glue on 3 of the flaps on one piece and join it to the corresponding flaps on the one other piece, making sure that the flaps overlap to create a box.See picture below to get the idea (sorry for the fuzzy picture). This one has the chocolate already inside.Set aside for the glue to dry before decorating.
6.Using the 1” square punch, punch out 25 co-ordinating squares making sure that you get a good mix of the Gumball Green, Very Vanilla and Cherry Cobbler colours in the DSP.Adhere these to the front of the little boxes.
7.Punch a small hole in the top flaps on the little boxes to put the gold brad through.Put the chocolate treats in at this stage.Put the brads in and close them up, making sure that the brad prongs are at the back of the boxes.
8.Cut the numbers 1 to 25 from the Champagne Glimmer Paper using the Timeless Type Alphabet Junior Sizzlits.Adhere these to the front of the little boxes.They are now ready to attach to the main piece.
9.Attach a piece of Velcro to the back of the little boxes.Make sure that the both pieces of the Velcro are together otherwise when you put them on the 12” x 12” piece you will have trouble lining them up.Attach the little boxes to the middle panel, making sure that they are evenly spaced.
10.Using the Just Perfect Alphabet Stamp Set and Basic Black ink stamp the words “Days Til Christmas” on Very Vanilla cardstock.Punch these out using the ¾” circle punch.
11.Punch out 16 circles using the 1” circle punch.I used the spotted Gumball Green DSP from the pack to give the contrast.Stick the alphabet circles to the DSP circles.Using dimensionals adhere the words to the 12” x 12” piece making sure that the words are positioned correctly before sticking down.
12.Decorate the corners or edges of the calendar as you wish.I have used the poinsettia flower from the “Watercolor Winter” stamp set, the Rock’n’roll method and the Real Red and Cherry Cobbler ink.The Father Christmas was from the “Christmas Wishes” stamp set, his face was coloured using the the Blushing Blossom Stampin” Write Marker and the Blender Pen and Cherry Cobbler for his rosy cheeks.
13.An easel stand was adhered to the back so that it was free standing.
1.Cut 1 scallop square using the Scallop Square Bigz Clear Die.
2.Score on the left and right sides two scallops in.Turn scallop square 90 degrees and score on the left and right sides three scallops in. Cut on the scored line on the three scallop side to the score line across the two scallops. See Diagram 1.
3.Attach sticky strip to the outside of the box as detailed in Diagram 2.Cut a piece of sticky strip in half for the outside edge of the box, otherwise it will be too wide you will have a sticky piece on the outside of your box.
4.Put the box together, folding up the bottom flaps first so that the first side piece can be adhered to this.Make sure that the side piece with the sticky strip on is adhered first as the other piece overlaps onto the sticky strip completing the join.Do both ends and you have created your box.See Diagrams 3 & 4.
5.Cut a strip of cardstock 6“ long for the handle.Using the Dotted Scallop Ribbon Border punch, punch out the handle and adhere to the outside of the box, about ½” down the side using sticky strip.
6 Cut a strip of Designer Series Paper 8¼” long x ¾” wide for the decorative strip around the box.Make sure that the overlapping join is in the middle of the front of the box, as the flower, sentiment or other embellishment you use hides the join.
7.The decorative flower on this box was made using the Doily Triple Layer punch.See Diagram 5 for the finished “Tiny Tote”
CHRISTMAS CHOCOLATE BOX
This cute little chocolate box fits 3 Ferrero Rocher chocolates. Perfect for a small gift at Christmas time.
Materials:Crumb Cake & Cherry Cobbler Cardstock
Cherry Cobbler & Old Olive Stampin’ Write Markers
Soft Suede Classic Stampin’ Pad
Stamp Sets – Watercolour Winter & Petite Pairs
Multipurpose Liquid Glue
Tools:Simply Scored Scoring Tool
1 ¾” Circle Punch
2 3/8” Scallop Circle Punch
Eyelet Border Punch
Word Window Punch
Chocolate Box Wrap Cover
1.Cut a piece of Crumb Cake cardstock at 6 ¼” x 5 ½”.
2.With the 5 ½” edge facing you, stamp the image from the Watercolour Winter stamp set randomly over the piece of cardstock using Soft Suede ink.Colour the stamped images using the Cherry Cobbler and Old Olive Stampin’ Write Markers.
Your piece should look like this, when you have stamped the image and started to colour the holly berries with the Cherry Cobbler Stampin’ Write Marker.
3.Once images have been coloured the piece needs to be scored.On the 6 ¼” side, score at 2 ½” and 3 ¾”.
4.Using the Eyelet Border Punch (or border punch of your choice) punch the 5 ½” edge at both ends.Make sure that you line up the punched borders as it gives a better finish to your project.Sponge all the edges with Soft Suede ink.
Your piece should look like this.
5.Fold the wrap cover on the scored lines and using the bone folder to sharpen the folds.You will now have the wrap cover piece completed.
6.You can also decorate the inside top flap, this is optional but this sample has been decorated in the same manner that the front was.(See the picture at the end of this tutorial which shows decorated inside).
7.Cut a piece of Crumb Cake cardstock at 7” x 4 ¼”.
8.Score on all sides at 1 ¼”.Sharpen all fold lines with the bone folder.
9.On the 7”edge cut on the scored line until you meet the 1 ¼” scored line from the 4 ¼” edge. On the tabs that you have just created snip out on the diagonal a little piece.This will make it easier when you fold the tabs in and glue them in place to create the box. See picture below as an example.
10.Put a little glue on the tabs on one side (making sure that you have the glue on the outside as this will get adhered to the inside of the other edge when you fold the edge up and tabs in to create the box.Work on one side at a time.Using wet glue instead of sticky strip at this stage allows you to manipulate the corners of the boxes and create an even finish.
11.Complete the other side and you have now created your box for insertion in the Chocolate Box Wrap Cover.You can ink all the edges with Soft Suede at this stage, however this is optional.The sample does have all the edges inked.
Completing the Chocolate Box
12.Put sticky strip on the base of the box only, otherwise you will not be able to open the box when completed.
13.Line up the base of the box with the bottom of the Chocolate Box Wrap Cover and press into place.Be careful not to crush your box in this step.
14.You can at this stage tie ribbon around the box to keep it in place, however on this sample a Belly Band was created to keep the box closed and the chocolates safe.
Creating the Belly
15.Cut a piece of Cherry Cobbler cardstock 8 ¼” x 1 ½”.
16.Score this strip at 1 ½”, 2 ¾”, 5 ¼” and 6 ½”.
17.Punch both sides of the strip using the Eyelet Border Punch, ink edges with Soft Suede and sharpen the folds on the score lines.Adhere one end of the strip over the other to create the band, making sure that you can slide the band on and off the chocolate box.The join is at the front of the Belly Band as it is hidden behind the embellishment.
18.To create the embellishment, stamp the image on Crumb Cake cardstock and colour as in Step 2.Using the 1 ¾ circle punch, punch out the part of the image you want to use on your embellishment. Ink the edges with soft suede.Using the 2 3/8” Scallop Circle Punch, punch out a scallop circle from the Cherry Cobbler cardstock and ink the edges with Soft Suede.Adhere the 1 ¾ circle on top of the Cherry Cobbler scallop circle.
19.Select the Merry Christmas sentiment from the Petite Pairs stamp set and using Soft Suede ink stamp on Crumb Cake cardstock.Punch out using the Word Window Punch and adhere to the Scallop Circle created in the previous step using dimensionals.Off-set the sentiment on the Scallop Circle (refer to picture of the Belly Band for details of where to position the sentiment).
20.Adhere the embellishment you have just created to the Belly Band.
To Finish your Gift
21.Put 3 Ferrero Rocher chocolates in the box, close lid and put the Belly Band in place.
Side view of the finished Christmas Chocolate Box.