Hi Everyone! Here's a Big Shot, 'punch art' Turkey 🙂 I took Big Shot Dies and used them as you would in punch art to decorate a wrapped large candy bar. This will be a hostess thank you's in November!
Big Shot Die cutting & embossing Machine 113439
Circle Die 3-1/2" 121811
Scallop Circle Die 113468
Fancy Fans Embossing Folder 127751
Square Lattice Embossing Folder 119976
Pennants Builder Punch 122361
Blossom Petals Builder Punch 121808
3/4" Circle Punch 119873
1/2" Circle Punch 119869
Large Oval Punch 119855
Apothecary Accents Framelit Die set 127003
Regals Collection Card Stock 119705(best value for a variety of paper tones) – Use More Mustard, Cherry Cobbler, and Canjun Craze
Neutrals Collection 119707 (best value for a variety of paper tones) – Use Chocolate Chip, Basic Black, Very Vanilla
Ink: Early Espresso 126974
Stamp Set: Layered Labels (wood mount 127070 or clear mount 127072 OR this is a Single Stamp option in clear mount only! 132326
How to make:
4 Scallop Circles in Cajun Craze – Tail (use 3) and wings (cut one in half)
1 Scallop Circle in More Mustard, Cajun Craze and Cherry Cobbler. Cut each in 4 sections. Layer on cajun craze, positioning slightly under to create layer. Tip – don't worry about tips meeting perfectly as it will be covered.
Circle in Chocolate Chip for head.
Option to ink edges above with Early Espresso using Sponge Dauber for more definition as shown.
Emboss the sections above with Fancy Fans embossing folder for 'feather' look.
Eyes – layer circle punches
Nose – triangle from pennant punch and embossed with Square lattice folder
Stamp two images – one in More Mustard and one in Cherry Cobbler. Die cut with matching framelit from Apothecary Accents. Punch Cherry Cobble with oval punch. Layer with a Stampin' Dimensional foam dot.
These large candy bars are so fun to work with!
Wrap is Chocolate Chip card stock cut to 8-1/2" x 7" Use Sticky Strip to secure the back BUT DO NOT attach to candy bar – make it a belly band so the candy bar slides out.