Today’s project features a fun retiform technique using masking paper. I created this card while designing a recent class focused on different ways to use masking paper. However, when all was said and done, this one was a bit too involved for an in person class so I decided to share it here because I love how it turned out.
This technique is simple but does take a bit of time. In the end I think it’s worth it!
Measurements:
- Sweet Sorbet: 5-1/2″ x 8-1/2″ scored at 4-1/4″ and scrap for ice cream
- Basic Black: 3-5/8″ x 4-7/8″
- Basic White: 4″ x 5-1/4″ (inside) ; 3-1/2″ x 4-3/4″ ; 2-1/2″ x 2-1/2″ and scrap for stamping cherry
- Petal Pink: scrap for ice cream
- Early Espresso: scrap for chocolate sauce
- Crumb Cake: 2-3/4″ x 2-3/4″ for cone
- White Twine: 6″
Check out the video below where I walk you through this fun retiform technique.
If you’d like to learn other ways to use masking paper, check out the tutorial I have available.
Until next time,
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