Ingredients:

• Santa’s Workshop 12″ X 12″ (30.5 X 30.5 Cm) Specialty Designer Series Paper
• Signs Of Santa Photopolymer Stamp Set
• Candy Cane Season Photopolymer Bundle
• Poppy Parade Classic Stampin’ Pad
• Crushed Curry Baker’s Twine
• Twine Baker’s Whisper White
• Stampin’ Dimensionals
• Whisper White 8-1/2″ X 11″ Card Stock
• 3/4″ Circle Punch
• Stampin’ Trimmer
• Pearlized Doilies

Recipe:

Cut a 6” by 3.5” piece of the Santa’s Workshop Designer Series Paper for the longer nail file or a 6.5” by 3.5” dsp for the shorter nail file. Score at 1”, 1.25”, 2.25”, 2.5” and then fold along the score lines. Use the 3/4″ Circle Punch to punch a half circle in the front of the box. Cut a 3 5/8” by 1” piece of dsp to use for the belly band. Fold it around the box but don’t score it so that you can slip it onto the place you want it, depending upon your embellishments. Use rolling adhesive to secure the box and band and glue to secure the bottom of the box. In the video, I show how I use mini clamps for holding the bottom of the boxes together while they dry. Tie a 10″ piece of Baker’s Twine into a bow. Stamp the embellishments from the Candy Cane Season stamp set. Add other embellishments using foam adhesives. Most of the embellishments for this project were cut out using the Brother ScanNCut. See Cutting out Patterned Paper using the Brother ScanNCut – Santa’s Workshop by Stampin’ Up!

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