Today is JustRite Christmas Blog Hop day. Most of the artists listed below created a samples with new JustRite Christmas stamps that just came out. Unfortunately mine didn’t get here in time, so I used stamps from the Christmas Stamp Ensemble. I decided to make a cover for my favorite kind of Chocolate: Milka. Hm, hm, hmmmmm
The wrapper base is Whisper White cardstock, layered with Christmas Cocoa Specialty Paper from the upcoming Holiday Mini catalog. Underneath the patterned paper I added Real Red cardstock cut with Eyelet Borderabilities. Chocolate striped ribbon as tied around the wrapper and underneath I placed my layered sentiment.
I stamped the sentiment in Chocolate Chip craft ink on Whisper White cardstock. It was embossed with Iridescent Ice Embossing powder and was cut and embossed with Circle Nestabilities. Then I stamped the snowflake border from the same set in Chocolate Chip and embossed it with Iridescent Embossing powder as well. I cut that out with a larger Circle Nestabilities.Under the sentiment layer I added a slightly bigger Real Red Circle cut and embossed with Nestabilities as well. For the base layer I cut and embossed a medallion with my Eyelet Shapeabilities. On the bottom right I added Felt Snowflakes from last years Holiday Mini catalog. They were attached to the sentiment layers with a 5/16″ Chocolate Jumbo Brad. The sentiment layer was attached to the wrapper with dimensionals.
Make sure to check the blogs or these amazing artists for more JustRite Christmas samples:
Taylor Van Bruggen
I wrote a quick tutorial on how to put the Chocolate Wrapper together:
- Chocolate Bar
- Patterned Paper
- Scor-Tape, or other strong adhesive
- Scor-Pal, or other scoring tool
- JustRite Christmas Stamp Ensemble and 3 1/4″ Stamp handle
- Chocolate Craft Ink
- Iridescent Ice Embossing Powder
- 1 1/4″ wide Chocolate Striped Ribbon
Measure your candy bar. The length of cardstock cover will have to be a bit longer then the candy bar. You can figure out the length with this formular: 2 x width (here 3″) + 2x the thickness (here 1/2″) and 3/4″ or 1″ as a glue tab.
Cut your wrapper base and decorate.
(My cardstock measured 7 1/2″ x 8″, my decorated paper 6 3/4″ x 8″)
Score your layer at 3″ (width of candy bar), 3 1/2″ (width +thickness), 6 1/2″ (2xwidth +thickness), 7″ ( 2x width + 2x thickness).
I found out that it’s a bit hard to score more then one piece of cardstock layered with one Designer Paper. The Scor-It might work better if you need to score more then two layers at once.
Prefold all the score lines. Add strong adhesive on your glue tab.
Tape your wrapper together and slide your chocolate in.
Decorate your Chocolate Wrapper. If you tie your ribbon tight, your chocolate shouldn’t slip out.
Have fun browsing everyone’s projects.
Hugs and smiles