Direct to Paper Leaf – Tutorial #543

Hey There,

Well I spent the last four days traveling to and teaching in Sacramento, California.  Met some super, super stampers and had a blast teaching as usual.  Now I’m back in my stamp room and I feel the Autumn season pulling at me creatively.  So today’s tutorial makes use of a beautiful leaf stamp image from from the Stampin’ Up! set French Foliage.   Also, images from the Stampin’ Up! sets Everything Eleanor and Affection Collection.

The background is done with the Direct to Paper technique.  I love to smear ink!

The full tutorial is below for this project.  Grab your favorite beverage sit back and give it a look and then give it a try.



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Now on with today’s tutorial. . . . .  . .

Project Supplies:

Stampin’ Up! Stamps: French Foliage (item number 121166), Affection Collection (item number 127949), Everything Eleanor (item number 124164)

Card Stock: Stampin’ Up! Very Vanilla, River Rock, Early Espresso, Soft Suede

Ink: Stampin’ Up! Crum Cake, Soft Suede, Early Espresso, Crumb Cake

Accessories: Stampin’ Up! Sponges, River Rock and Summer Starfruit Markers, White Gel pen, piercing tools, gold brads

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Started with a 4.5″ square piece of Very Vanilla card stock.  Smeared Crumb Cake ink on the card stock and then smeared Soft Suede ink on the paper.

Used the long edge of an Early Espresso ink pad and and pressed it down onto the right and bottom of the main image panel to create two lines.

Stamped the flourish at the top left and bottom right corners from the Everything Eleanor set and the leaf from the French Foliage set using Early Espresso ink.

Stamped the dots stamp from the French Foliage set using Crumb Cake ink at the top right and bottom left corners.

Colored the leaf in with a River Rock marker and then added a bit of Summer Starfruit marker to the tips of the leaf and the sides of flourish.

Added White Gel pen to the flourishes to bring them forward in the scene.

Sponged Early Espresso ink around the edges of the main image panel.

Stamped the Sentiment from the Affection Collection set using Early Espresso ink.

Cut a 5.25″ square piece of Early Espresso card stock and sponged Basic Black ink around the edge.

Added a 5.5″ square panel of Soft Suede, the Early Espresso panel, a 4.5″ square panel of River Rock and the main image panel.  Also added 4 gold brads in the main image panel corners and a 5.5″ Very Vanilla card base.   Here is the finished card measuring 5.5″ square.


Before I went on my last trip I cleared out my tomato vegatable bed before the frost got to the tomatoes that were left on the plants.

Now I have a large table covered in newspaper that has many, many green tomatoes on it rippening in front of a bright window.  As they rippen I will pop them in a freezer bag and into the freezer to make sauce out of when I get the time.  Anyone else do this or is it just me?

Also, while I was away we were blessed with the first two eggs from our hens.  Wooohoooo!


May your day be filled with smiles.

Until my next post.. . . . .



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20 responses to “Direct to Paper Leaf – Tutorial #543

  1. I had to pop over to your blog after viewing this lovely card on SCS. I wanted to see how you did it. I do direct to paper with my distress pads, but some reason, I NEVER think to use my SU pads to do this! Thank you. I guess it was the size of the pad or something. Love your background.

    I have a few more tomatoes on my vines (it got warm again for some reason here..) I have zip lock baggies of tomatoes to make sauce already in the freezer and these will too. I have made pots of sauce all summer, and there is nothing better!

    Thanks for the directions…So pretty!

  2. Ah Michelle, you make it look so easy! This is a wonderful card and tutorial. I wish I could watch you work! 😀

  3. Beautiful card! I actually take my green tomatoes and make green tomato mincemeat and can that for winter dessert bars! Quick question: What brand of white gel pen do you use? I have trouble finding one that works evenly and consistently.

    • I use the Signo White Gel pen that Stampin’ Up sells. Make sure you don’t leave the cap off of it for even a couple of minutes when it is not in use or the tip will dry and it will not work correctly any longer. White gel pens are paint based so store it tip down and use it frequently. Daily if possible, lol. Hugs!

  4. Wow, this may be one of my all time favorites – it’s gorgeous and looks like the sun poking through a forest. I just love it!!

  5. Hi Michelle! Glad you got to clean out the garden like you wanted to…love the shot of the tomatoes. Also, congrats on the eggs, finally!

    I’ve been playing a bit with my brayer, and I’m soooo much happier with the results since I took your workshops. Carolyn and I had a fun stamping session this past weekend, and I know she’ll love this tutorial since French Folliage is one of her favorite sets.

    Gotta go run kids to school and start prepping for my class later this week.


  6. Hi Michelle,

    This card is so gorgeous!!! I really love how you use the direct-to-paper technique.

    Peace, Love & Joy,

  7. WOW! This is WONDERFUL!

  8. Wonderful card, as always. And if I was fortunate enough to have a garden I’d be doing the same thing. I tried growing at least tomatoes after moving here, but to no avail. At this altitude and with the uncooperative weather I never got anything but a few “cherry” sized tomatoes even from plants that weren’t cherry tomato plants. I never even got enough to satisfy our immediate needs let alone enough to use for cooking or freezing. I love tomatoes and all things made from tomatoes. If I had a bunch of tomatoes ripening in front of me right now, I don’t know if they’d make into the freezer because I’d want to eat them as soon as they were ripe. My mom would just be frying up the green ones!! LOL!!

  9. Very pretty. Like the technique/ Edna

  10. I love the coloring on these gorgeous leaves!
    I’ve always wondered if freezing tomatoes quickly in a bag to make sauce later would work! I needed that info today, as we have so many our dogs, four poms, are eating them, and they don’t, hm-m, agree with their digestive systems. . . .
    Hope you get to try one of your hen’s eggs very soon. And thank you so much for coming to Sacramento and giving your workshops! I had a great time (time that flew by so quickly!) and learned so much. It was fun showing the resulting cards to my professional artist daughter–she was blown away by the bird reflection one!

  11. LOVE this card — the colors are some of my favorites and you’ve made them come alive!

  12. So beautiful. Now that I have the confidence from your Sacramento classes, I can hardly wait to give this a try. Thanks so much for sharing it. Really appropriate for this season. Hey, you missed the rain by a few hours! Hope your weekend event goes well.

  13. WOW! WOW! WOW!
    what a gorgeous card! and congrats on the eggs 🙂

    as for the tomatoes, i have never thought to do that!! now, i do freeze bananas in their skins if they get a bit too ripe to just peel and eat. just pop them right in the freezer, and then you when need them for baking, just take them out, let them soften a bit, slice down the middle and scoop them out! easy peasy and no more wasted fruit.
    i also freeze grapes, they taste a bit like sherbet if you eat still partly frozen

  14. I love it! That is such a cool card. It’s amazing how smearing ink around looks after stamping the design on top of it. It is truly a great card.

  15. LOVE, LOVE, LOVE this card. You always make direct to apaer look so good. Somehow mine always looks like a MESS> LOL.

    YES, my green tomatoes are ripening on the kitchen counter. Can’t just let them rot on the vine. We got tomatoes awfully late because of the dry summer. SO I want to get EVERY last one 🙂

    Congrats on the eggs, Whoo-hoo!

  16. Very cool card! Love the distressed look. Ofen when I use the direct to paper technique, I get too many pad “lines.” Don’t know why, unless I’m too heavy-handed?! Great card! 🙂

  17. I leave my green tomatoes in a brown paper bag, open at the top and they rippen in no time. Then I can or freeze them depending on what I need. Love the card.