Cocoa Stand Gift Tags and Treat Topper

Posted by Carrie Rhoades on November 29, 2019

Cocoa Stand Gift Tag/Ornament

Step 1. From the Cocoa Stand stamp set by Avery Elle stamp the following images: Cocoa Stand, bear, two paws, strand of lights and mug with Copic friendly ink. Lawn Fawn Jet Black ink is a good choice for this. Color in these images using Copic markers. The following markers are the exact markers used in this project:

Wooden part of the stand: E25, E27, E49

Red for all of the stamped images: R27, R29, R46

Snow: B00

Polar Bear: C0, C2, R20, E27

Mug: R20

Lights: B00, B02, C4

Step 2. Die cut the images and set aside.

Step 3. While you have the dies out, die cut the stand, mug and bear from a plain white piece of card stock or light weight chip board. These will be the backing for this tag, making it sturdy and a clean place to write on.

Step 4. Before adhering everything, stamp and emboss the phrase “Hot Cocoa” across the top of the Hot Cocoa stand with clear pigment ink and white embossing powder.

Step 5. Stamp “Happy Holiday” on the back of the plain white tag, at the top of the stand with a red ink, like Lobster by Lawn Fawn.

Step 6. Adhere the bear, paws, mug and strand of lights to the Cocoa Stand. Adhere a piece of twine, that is about 24” long, to the back of the top of the stand with a strong adhesive.

Step 7. Flip the tag over and adhere the extra die cut pieces to the back of the corresponding stamped and die cut image. This will cover up the back of the tag where the Copic coloring may have bled through your paper and help hold the twine in place.

Step 8. Stamp “To” and “From” on the back of the tag with Lobster ink. The “To” and “From” images I used are from the Avery Elle stamp set called Polar Peek-a-Boo. I will be using this set some more on the next project.

Step 9. Tie this around a jar of Hot Cocoa mix, wrapping the twine around 2 or so times.

This finishes off the first project.

Treat Topper Project

Step 1. Die cut the Treat Topper from white card stock.

Step 2. Ink blend Tumbled Glass and Salty Ocean Distress Oxide inks on to the die cut. Starting with Tumbled Glass in the center. Then adding Salty Ocean around the edge. Go back in with the Tumbled Glass to perfect the blend between the two colors.

Step 3. Spray Clear Shimmer Spray from Avery Elle over the top of the ink blended panel. Use a paper towel to pick up any large puddles of liquid, otherwise just let the spray dry while you move on to the next step.

Step 4. Stamp the following images from the Polar Peek-a-Boo Pals stamp set: Seal/Walrus, Penguin, 2 sets of flippers, and large scarf in Copic safe black ink on white card stock. Stamp the following images from the Cocoa Stand stamp set: 2 mugs and a candy cane with Copic safe black ink on white card stock.

Step 5. Color in the images with Copic Markers. Below are the exact markers used in this project:

Penguin: C6, C8, C10, C2, Y17 and one set of the flippers

Walrus: C2, C4, C6 and one set of the flippers

Hat and Candy Cane: R27, R29, R46

Mugs: R20, R29 for the pink mug and B04 for the straw, and B00, B04 for the turquoise mug and R29 for the straw

Scarf: B04, B00

Step 6. Die cut the images out with the coordinating dies.

Step 7. Adhere the scarf to the Penguin. Adhere the pink mug to the penguin. Adhere the black flippers so that they appear to be holding the mug.

Step 8. Adhere the turquoise mug to the Walrus. Adhere the flippers so that they appear to be holding the mug. Set the two critters aside.

Step 9. On one small clear stamping block mount the three small snowflakes from the Polar Peek-a-Boo Pals stamp set and the small circle stamp from the Cocoa Stand stamp set. Ink this up with Salty Ocean ink and stamp onto the die cut Treat Topper that should be dry by now, if not use a heat tool to finish up the drying process. Stamp this cluster of snow repeatedly over the treat topper.

Step 10. On side of the treat topper that will be the back stamp the same to and from stamps used on the tag with Lobster ink. NOTE: When you fold the Treat Topper in half the front side will have the handle.

Step 11. On a ¼” strip of red card stock stamp the phrase “Hot Cocoa” with Clear Pigment ink and emboss with white powder. Cut the embossed phrase in to two pieces, so that the Hot and the Cocoa are now two separate pieces.

Step 12. Adhere the Penguin to the left side of the Topper and the Walrus to the left side of the topper. Covering up the zig zag edge and about 1 zig zag in from the side.

Step 13. Adhere the embossed phrase in the center, stacking it and purposefully making it a little crooked. Adhere the candy cane so that it is at the end of the HOT sentiment strip and also touches the top of the Cocoa strip.

Step 14. Using White StazOn ink stamp Happy Holiday at the bottom of a flat cellophane bag that measures about 4” x 6”. When this is dry fill it with cocoa mix and a few marshmallows. Fold the top down and staple it shut.

Step 15. Secure the bag to the topper by stapling the bag to the back of the topper and then use a strong tape runner adhesive such a EZ Runner on the back of the top flap. Close this down on top of the cellophane bag and you have complete the Treat Topper project.