Tangled chocolate

Today I have another project made using the the autumn poppy stamp set from Chocolate Baroque. This time I used my love of Zentangle to make a card:

I stamped the image with Archival black ink and then sat and tangled the open spaces

I cut the image out and matted on black card. I then cut a piece of white card to fit my card base, stamped the edge with black ink and then embossed it with clear embossing powder (this helps if you get extra spots as you don’t see them).

To finish I matted and layered the pieces and used mounting foam to give more dimension to the main image.

Why not pop over to the Chocolate Baroque blog and see what the design team have done with this fab stamp set.

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© 2014, Angela Drummond. All rights reserved.

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One Response to Tangled chocolate

  1. tonya hymes says:

    Thanks for a awesone chance to win in ginas birthday blogg hop love the prizes..tonya

I love reading your comments, thank you, they are very much appreciated

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