Egg Heart Card

Here's a final Easter card I designed for my PSA Essentials monthly assignment. This is my favorite of the bunch I've been showing you this week.

I stamped the egg shaped repeatedly on white cardstock. Using Copic markers, I colored in the eggs. I cut the eggs out and layered them on a heart-shaped piece of chipboard that I made. I added Diamond Glaze to the entire heart and let it dry overnight. It came out looking so nice and shiny. This would actually make a cute piece of jewelry. You could glue the heart to a pin back.

Here's a closeup of the yummy heart. Have a good one!

Card Ingredients

Finished Size: 4.25” x 4.25”

Stamps: Topiary (PSA Essentials)

Paper: Melon Mambo - textured (Stampin’ Up), white & Lemon Tart (Papertrey Ink)

Ink: Memento Tuxedo Black (Tsukineko)

Tools: Martha Stewart Scoring Board, Silhouette digital cutter with label design, Heart punch (Stampin’ Up), Corner Chomper (We R Memory Keepers)

Other: Copic markers (Y35, RV13, BG02, YG13, YG11, BV04, YR04), foam tape (3M), Tombow Mono Multi Liquid Glue, Lemon Tart ribbon (Papertrey Ink), silver thread (from Peru), Diamond Glaze (JudiKins)

Card Instructions

1. Make card from cardstock and round corners.
2. Use a digital cutter to cut fancy label shape. Tie some ribbon around the front of the card and attach the fancy label.
3. Stamp egg image repeatedly on white cardstock and color with various Copic markers.  Cut out egg designs.
4. Punch large heart shape 4 times and glue layers together to create your own chipboard.
5. Glue the eggs to the heart by overlapping to cover the chipboard. Trim off the excess.
6. Pour Diamond Glaze onto the surface of the chipboard heart and allow to dry overnight.

Tip: Don’t shake the Diamond Glaze bottle; it will create air bubbles.

7. Stamp sentiment on card and attach heart.