I started off by heat embossing the outline cupcake image from the Layered Cupcake Stamp Set in Antique Gold Crisp Embossing Powder. I watercolored the icing in shades of pinks and yellows. Chose a darker ochre color for the cake/sponge and browns for the case.
After I was finished coloring the cupcake, I began working on my base. I used Woodgrain Powder Cardstock for my shaker base and stamped my sentiment on it using Dark Chocolate Crisp Ink. For my border I inked a panel with pink and yellow inks and then cut out a window. I attached this to a piece of acetate, applied foam tape and then proceeded to add sequins. After putting this shaker panel together I fussy cut my cupcake and glued it on to the acetate. I then proceeded to cut several pennants out of Gold Mirror Cardstock and adhered them on to the strings with glue.
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