In last month’s technique class, we covered how to make a standard rosette and I took the idea and the technique a step further, to make this ornament treat to hang on the Christmas tree. One side has a simple stamped image so that it can continue to hang throughout the festive season.

Recipe
Stamp set: Easy Events (W116958 or C123225)
Cardstock: Real Red (106578), Whisper White (106549)
Ink: Wild Wasabi (109014)
DSP: Holly Berry Bouquet Specialty (124004)
Punches: 1-3/4″ Circle (119850), Scallop Trim Border (118402)
Bigz L Die: Perfect Pennants (123126)
Other: Gold Elastic Cord (retired)
Non-SU: Chocolate coin
Tools: Big Shot (113439), Paper Cutter (106583), Bone Folder (102300)

I won’t go into full details for the rosette but it was made by punching a strip of Holly Berry Bouquet Specialty DSP with the Scallop Trim Border and scoring and folding between each scallop. Once the rosette had been created it was backed on each side with a Real Red scallop medallion die cut using the Perfect Pennants through the Big Shot and threaded for hanging – in this case with retired Gold Elastic Cord but you could also use Linen Thread or narrow taffeta ribbon. The mistletoe from the Easy Events set was stamped with Wild Wasabi onto Whisper White card and punched out with the 1-3/4″ Circle. After colouring the mistletoe leaves with the same ink, the image was popped up on dimensionals on one side of the ornament.

On the other side a chocolate coin has been attached to the ornament using Sticky Strip (it needs a strong glue for the weight of the chocolate). How long this side will stay intact is another matter 

Hope that your tree dressing is going well.

Sara xx