Did I tell you I’m going to Salt Lake City for a Stampin’ Up! Convention in July? I know I did, but I’m so excited. You’ll hear me talk about it a lot. This is just one of the projects I’m taking with me for a Splitcoast Stampers swap group, “Dream Swap Convention 08″, Group 4 (you will only be able to get this link if you’re registered as a Stampin’ Up! demonstrator on Splitcoast). Each of my fellow swapees will get one whole cake. Yep, I’m making 11 of these babies – that’s 110 slices of cake, 330 butterflies!
Here’s my recipe.
Chocolate Paper Cake
Serves ten. No calories, (no nutritional value, either). Preheat heat gun . . .
- Cardstock: Chocolate Chip, Very Vanilla, Pretty in Pink
- Ink: Pretty in Pink Classic, Chocolate Chip Classic, Mellow Moss Craft, Very Vanilla Craft
- Stamp Sets: Twill, Priceless
- Tools: Mat/Paper Piercing Kit, Priceless Classy Brass template, Bone Folder, Sponge, Stapler, Scor-pal, Paper Snips (detail scissors)
- Fibers: Tulle, Mellow Moss Taffeta Ribbon
- Adhesive: Pop-up Glue Dots, Two-way glue, Crystal Effects, Tombow, Snail
- Misc: Basic Grey Magnetic Snaps, Iridescent Ice embossing powder, Tearing Ruler, Dazzling Diamonds, Flat-back Pearls (Pretties Kit),
Prepare I cup (30) butterflies by stamping the butterfly image from Priceless 30 times on Very Vanilla cardstock with Mellow Moss craft ink and embossing with iridescent ice powder. Cut them out with Paper Snips detail scissors. Add flat-back pearls using Crystal Effects as a glue.
Prepare 1 cup pink icing (10 slices) by cutting ten, 2-3/4″ x 7-1/4″ pieces of Pretty in Pink cardstock, scoring it them 2-3/8″, and then using a craft knife to create the triangle tip from the score line. Stamp the swirl image from Priceless onto the pink icing with Very Vanilla craft ink and emboss with Iridescent Ice embossing powder. Using the paper piercing pattern on the Priceless brass template, paper-pierce swirls for the top of each cake piece.
Prepare the buttercream icing for the ten large scallops by stamping the swirl image from Priceless with Pretty-in-Pink classic ink randomly onto Very Vanilla cardstock. Cut this 2-3/4″ by 2″ and score at 1″. Use the circle Coluzzle to make each 1″ side of the fold into a large half-circle.
Prepare the buttercream icing for the sides of the cake by tearing 12″ Very Vanilla cardstock into ten 1/2″ by 12″ strips. Add two score lines 1/4″ apart, and, using two-way glue, add diamond glaze to the edge of the strips.
For the cholcate cake, itself, download this template: Piece-a-Cake. Print the largest template ten times onto Chocolate Chip cardstock and cut and score. Stamp with Twill background stamp using Chocolate Chip classic ink for cake texture, and sponge Chocolate Chip ink on the edges.
I know you can’t tell by the picture, but the pink flap at the end lifts up and the box opens to put in a treat. The flap is held down with the magnetic snaps (Velcro would also work).
Here’s the top of the cake, so you can hopefully see all the embossed and paper-pierced swirls.
One more picture because I’m just so pleased with this (that, and it took a lot of work).
This is one cake that is still on my diet. Bon appetit.Pin It