Challenge #170 Fruit Salad at FCCB

Hi! Everyone.  Are you ready for another challenge at FCCB?  Our challenge this week is to make a project with any type of fruit.  Here is my card

The card base is A2 size from "Birthday Wishes" stack from DCWV. I really like this glossy paper and chevrons are in right now.  I cut the pear from Home Accents Cricut cartridge at 3.50". I used the shadow and layer cuts.  I had to piece the layers together after I cut the shapes in four different colors of paper. Brown for the seeds, cream for the fleshy part of the pear and two shades of green for the peel.  I used Euclyptus stickles for the glitter.  The twine is from the Twinery in Honeydew.  The flower and button are from my stash.  To make the sentiment I punched it using a EK success punch and gilded the edges with a gold paint pen.  The sentiment is a stamp from My Pink Stamper and I heat embossed it using Fantage gold from Stampendous.  I love the way it melted.

That's it for my project, now it's your turn.  Make something with a fruit Cricut cut and join the challenge.

Bye, Bye for Now

KIM

Cool Summer Treats

I don't know about you but I love popsickles during the summer.  My favorate flavor is orange. I've been wanting to use a new DCWV paper stack "Birthday Wishes" for a project.  All  the bright shiny colors inspired my card.

I used my Doodlecharm Cricut cartridge to cut the popsickles at 2.50". I used kraft paper for the base and then cut the layer in three different colors. The white accent is Glossy Accents in white.  The twine is from the Twinery, Lemon Drop.  The orange buttons are from my stash.  The sentiment is from My Pink Stamper, "Sweet Goodness". The background paper is also from DCWV.  I used a white gel pen for the faux stitching and accents on the popsickle sticks.

I think my popsickles look so YUMMY!

I am entering this card into the following challenges.

Bitten By the Bug 2- Summer Foods

and

Die Cuttin Diva's-Refreshing Summer

Hope you like my card.  Join me in the above challenges.

Bye, Bye for Now,

KIM