Published on June 17th, 2014 | by Cheryl Harwick2
Using Faber-Castell Gelatos with Background Stamps
Today I want to share a technique for using Faber Castell Gelatos with background stamps. Of course when you begin a project with an awesome Penny Black background stamp paired with Faber Castell Gelatos, you just can’t miss! Check this out!
Using Gelatos with a background stamp is really very easy. First step is to select the background stamp. For my samples I used Penny Black background stamps — “Star Ivy” and “Bed of Roses“. Both are beautiful stamps and will easily cover a layer for an A2 card (4.25″ x 5.5”). The next step is to select the Gelato colors that you want to use. There are quite a few colors, including some metallic colors, so sometimes you have to experiment a little to get that perfect color combination. For example, for the ivy/violets card, I selected Green Tea as my “all over” color, and Margarita Mix and Spearmint as my accent colors. I like using the accent colors to add some depth and sometimes to add some highlights. When I’m selecting accent colors, I generally choose a lighter and a darker shade of the same color if my all over color is a mid-tone (like Green Tea), or I select a mid-shade and a darker shade if my all over color is light. Sometimes one accent color is all that you need. I chose an off-white paper to stamp on, and cut it 4.25″ x 5.5″. I always cut my paper a little larger than what I will need in the finished project. This way I can trim away any edges that aren’t as nice.
Stamping is the easy part. I just mounted my Penny Black Star Ivy cling stamp on a clear acrylic block. I used my Ranger mini-mister to lightly mist the rubber stamp, and then I took my Faber Castell Green Tea Gelato and colored over the entire stamp, being sure to cover all of the edges, etc. When coloring, use a light touch — if you press too hard, some of the Gelato will flake off. (You’ll see these little “goobers” in the finished work — but if you let them dry, you can usually scrape them off with no problem.) The water helps to spread the Gelato a little so that coloring is very easy (it also takes less than if you spread the Gelato on a dry stamp). Be sure that your stamp isn’t so wet that puddles are forming, etc. The end result will be fine, but it will be a little more fuzzy. Once the stamp was covered with Green Tea, I added just a little Margarita Mix Gelato (this is a lighter/brighter shade) to add some highlights. Then I used the Spearmint Gelato to work around the edges, and to add some deeper tones to the stamp. There’s really no right or wrong way to do the accents — just do what makes sense to you, adding as little or as much as you want. When I finished the accents, I misted the stamp again. It is important to be careful to moisten the entire stamp, but not to soak it with water. If you see “puddles” forming, it may be a good idea to try to sponge a little off with a piece of a paper towel. Then I turned the moistened stamp over and placed it on the paper. I added a little pressure for a couple of seconds, and then let the stamp “rest” on the paper for a few seconds while the Gelato transferred to the paper. Finally, I carefully lifted the stamp. Usually the paper comes up with the stamp and that is okay, you just need to carefully peel the paper from the stamp. Set the paper aside to dry (it won’t take long). Typically there is enough Gelato on your stamp to do another background or two, although they will be a little lighter. You can also “refresh” by adding more Gelato before stamping. When you’re done, the stamp cleans up easily with a little soap and water. Because the Gelato will stick in the detail of the stamp, you may find it easier to use an old toothbrush to remove it (use the brush with soap/water — not dry). Please see the short video for additional information on how to use background stamps and Gelatos.
Once the Gelato background has dried, finishing the card is simple. I just selected some background layers for my cards, and added sentiments and embellishments in coordinating colors My sentiments are all cut from the background layer using the Die-Versions Sweet Wordlets (love those dies!). For the silver and pink cards, I also cut the words from ivory cardstock. I placed the ivory words beneath the silver or pink to add some dimension, and to make the words more readable. Since my Gelato background was a little larger than I needed, I trimmed the edges to fit.
My Gelato combinations are as follows —
The background stamps are Penny Black — Star Ivy and Bed of Roses.
These are some cards that I made last year using a rose background stamp by Stacy’s Stamps. You can see that even stamps with fine lines work nicely with Gelatos.
This is such a fun and simple technique. I hope that you have a chance to try it.
Faber Castell Gelatos
Penny Black background stamps — Bed of Roses and Star Ivy
large acrylic stamp block
assorted embellishments — most of the ones I used are purchased; the violets on the ivy card were made using the Sizzix Susan’s Garden Pansies and Violets die set
adhesive — I used Scor-Tape by Scor-Pal
Sentiments – I used the Sweet Wordlets by Die Versions — “happy”, “birthday”, “anniversary”, “thanks”
Die cutting machine — I used my Sizzix Big Shot
Thanks and Happy Scrappin’