That said, I've been playing with the sweet treat cups (#116802 on page 8 of the Summer Mini Catalogue), and here's what I've done....
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The next card also uses stamps from the same set, and I found some chocolate coins that fit perfectly into the Sweet Treat Cups - it holds 3 coins. I kept this one fairly simple with the Real Red, Basic Black & Whisper White colour scheme.
The Black & White Gingham Ribbon is threaded through the Whisper White Cardstock using the Double Rectangle Punch (#105088 in the current IB&C). That's one punch you didn't know you needed till you used it! To get your rectangles an equal distance apart, simply make the first punch, then line up one of the rectangles on the punch with one of the holes you've already punched and punch again.....duh that's confusing! Call me if you can't figure it out...hahaha. I stamped and cut out a couple of extra hearts and used the trusty Stampin' Dimensionals (#104430 $7.50 for 300....that's a no-brainer because they're the right size for just about everything) to give some extra interest.
In closing, I would like to add that you should use the perforating tool on the Cutter Kit (#106958 page 155 of the IB&C) to make perforations in the cardstock behind the Sweet Treat Cup. I make a cross shape. That way, the contents of the cup can be gotten out for munching without destroying the card. You should also note, that each Sweet Treat Cup has a sticky edge that you can use to attach to the cardstock - yes, that's what the white paper is for, pull it off to reveal the sticky....yep, you guessed it, I overlooked that on the first attempt and all the smarties fell out and I HAD to eat them.....tut tut tut!
Happy stampin 2010.
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