Place Card Treat Holder -

Welcome to week 7 of my 12 weeks of Christmas blitz.

Supplies used for this project:

Stamps: Ornament Keepsakes
Ink: Gumball Green, Cherry Cobbler Classic Ink
Paper: Crumb Cake, Chocolate Chip, Whisper White CS
Accessories: Paper Trimmer, Scoring Blade, Scallop Edge Border Punch, Bone folder, stamping sponges, Paper snips, Stampin’ Dimentionals, Sticky Strip, Labels collection framelits, Holiday Ornament Framelits, Big Shot, SNAIL Adhesive, Bakers Twine
Other: Brown Paper Bag

Dimensions:

Crumb Cake CS: 3 3/4″ x 7 3/4″ piece and a 2 1/4″ x 3 1/2″ piece
Chocolate Chip CS: 2 5/16″ x 3 9/16″ piece, scrap piece
Whisper White CS: scrap piece
Seasons of Style Designer Paper 2 1/4″ x 3 1/2″ piece
Whisper White Bakers Twine: 2 x 2″ pieces

Step-by-Step Directions

Step 1: With the brown paper bag still laying flat, cut the bag 2 ¼” up from the bottom, using a paper trimmer. Make sure you don’t cut through the fold lines on the “bottom” of the bag (measurements may need to be altered depending on size of bag)

Step 2: Fold the “bottom” of the bag down, so that you only have the two cut layers at the top of the bag. Scallop along the top of the bag, using a Scallop Edge Border punch. Set aside for a moment.

Step 3: With the 7 ¾” side of the 3 ¾” x 7 ¾” piece of Crumb Cake CS butted up against the top of your paper trimmer, score the CS at 2 ½”, 5″ and 7 ¼”..

Step 4: Scallop along the 3 ¾” side of the ½” flap, using a Scallop Edge Border punch.

Step 5: Crease along all the score lines, in “valley folds”, using a bone folder. This will be the base of your treat holder

Step 6: Place two strips of sticky strip along the bottom of the paper bag, one along each 3 ½” edge.

Step 7: Remove the backing from the Sticky Strip and stick the bag to the base of the treat holder, in the panel next to the scalloped flap. You want the scalloped edge of the brown bag to be toward the inside of the treat holder base not facing the small scalloped flap.

Step 8: Fold the top portion of the bag over and stick a small piece of Sticky Strip tape to the bag. Open up the bag and stick the red liner tape to the center section of the treat holder base. Set aside for a moment.

Step 9: Centre and stick the Seasons of Style DP to the Chocolate Chip CS using SNAIL Adhesive

Step 10: Print your guest’s names onto an piece of Whisper White CS.

Step 11: Working one guest at a time, center the name in the window of the third smallest die in the Labels Collection Framelits. Hold the die in place with your magnetic plateform and run this through the big shot

Step 12: Die cut a label from a scrap piece of Chocolate Chip CS, using the third largest die in the Labels collection Framelits and Big shot

Step 13: Center and stick the name label to the Chocolate Chip CS label, using Stampin’ Dimensionals.

Step 14: Center and stick the matted name label to the matted Chocolate Chip CS, using Stampin’ Dimensionals.

Step 15: Stamp a ornament image from Ornament Keepsakes Stamp Set onto a scrap piece of Whisper White CS, using Cherry Cobbler Classic ink.

Step 16: Stamp another ornament image from Ornament Keepsakes Stamp Set onto a scrap piece of Whisper White CS, using Gumball Green Classic ink.

Step 17: Cut out the two ornaments with the Holiday Ornament Framelits and Big Shot

Step 18: Punch a hole at the top of the ornamnet and thread through a piece of Whisper White Bakers Twine, hold it in place with a piece of tape of the back.

Step 19: Stick the Ornament onto the front of the place card/treat holder with a stampin’ Dimentional and bring the end of the Whsiper White bakers twine to the back of and hold in place with a piece of tape.

Step 20 Center and stick the matted name label to the treat holder base, to the front panel, using double sided adhesive. (The front panel is the one that will cover the small scalloped flap when the treat holder base is closed.)