2RB Summer Challenge

Hey all! Today's Banana Split Sunday Challenge is to make a summertime project, so I got out my new June Journaling Spot set from 2 Red Bananas and made this ice cream card.

The ice cream cone and popsicle stamps come with lines in the centers for journaling. Well, I don't do as much scrapbooking as I used to so I decided to cut out the lines from the rubber with my craft knife so I'd have solid images (I kept the lines as one piece of rubber so they can be put back inside the images and stamped if I need them). The orange popsicle is is two layers, once with the popsicle sticks and once with just the creamsicle part. Both are glued to the card with foam tape. The ice cream cones are just glued down flat to the card with adhesive runner tape.

The MME Feeling Groovy DP, Prism Papers, ribbon, and candy dots are all from Taylor's June Key Ingredients Subscription Kit. The white candy dots that come in the kit were colored with my R35 Coral Copic. I added some Waterfall, Orange Peel and Fruit Punch Stickles to the ice cream and popsicle, and then traced over the sentiment with my black Spica glitter pen.

Here's a close-up:



SUPPLY LIST ~
Stamps: 2RB June Journaling Spot
Paper: SU Kraft, PTI White, Prism Twilight Light, MME Feeling Groovy DP
Ink: Versafine Onyx Black, R35 Copic, Black Spica Glitter Pen
Accessories: Candy Dots and Ric Rac Ribbon from June Key Ingredients Subscription Kit, Foam Tape, Waterfall Stickles, Fruit Punch Stickles, Orange Peel Stickles, Circle Nestabilities

Have an awesome Father's Day!! I myself am baking my Dad his favorite raisin cake right now as this post is going live. I'm not really into cooking, but I do like to bake. Oh, the house is gonna smell SOOO good! {smile}

Here's the recipe if you want it. It's one from my Mom-Mom and my Aunt...two of the best bakers I know:

1 lb raisins

2 cups water

1 cup water

2 cups sugar

1/2 cup crisco

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp salt

4 cups flour

1 tbsp baking soda

- Cook 1 lb raisins in 2 cups water or 15 minutes, then add 1 cup cold water and let the raisins cool.

- Cream 2 cups sugar, 1/2 cup crisco together

- Mix 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 1 tsp salt, 4 cups flour, and 1 tbsp baking soda
- Add liquid from raisins and mix with other ingredients, then stir in the raisins
- Bake at 350 degrees for 45-65 minutes in a greased tube pan or square cake pan (I use a tube pan) until cake pick comes out clean

Note: this is one of those recipes that always seems to come out different, even my Mom-Mom and Aunt say the same thing, so keep a close eye on the cake. If you pull it out right when it's done, it's a really moist (and YUMMY!) cake. My Mom-Mom and Aunt's cakes are usually done between 45-55 minutes. In my oven with my pan, 65 minutes is about right.