The new challenge has just started, and this time the theme is FRUIT.
To make my card, I've used the ultra thick embossing technique. To do this, I cut a piece of heavy card to size and covered it in Versamark ink, then sprinkled it with Cosmic Shimmer Ultra thick Embossing Crystals in Lapis Black. I used my heat gun to melt it, then while it was still wet, poured on another layer of the crystals, and repeated this until I had three layers. Before melting the third layer, I inked up the pear stamp, from a Studio G mini set, with Stazon ink, and then immediately I stopped heating the powder I pressed the inked stamp into the molten layer and left it to cool. When completely cool, the stamp lifts away easily. If you try this, don't worry about little air bubbles that you might get (caused by the air trapped in the indentations of the stamp escaping) or, if you use a large stamp, the unevenness around the edge of your tile - these are the little individual touches that are the difference between hand made and machine made!