Here we are on the 1st December already, this year has passed at such a scary rate. This is the fifth and final taster tag of 2023. From January 2024, I will be providing you with a weekly prompt at 7:30am on a Sunday morning.
The challenge is very relaxed, you can do as much or as little as you would like. I know how life can get in the way, but I really hope you will join in. There is a Facebook group for this challenge where you can share your tags with the other members taking part of lurking. Here is the link to the Facebook group.
The prompt/theme of the December 2023 challenge is "Festive". I'm aware not everybody celebrates Christmas, so if you are one of those people, just put your own spin on it.
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This is the tag that I have made for the December challenge with a prompt theme of "Festive".
I used a manila coloured tag for the base, colouring it with "Confetti" Elements inks. I then used the same ink through the Visible Image Stamps stencil called "Distressed Bricks".
Next, I used "Emperor Red" Elements Inks through the Visible Image "Ye Olde Christmas" stencil, which is like an old fashioned font of writing.
I used Versafine Clair "Nocturne" black ink to stamp the Visible Image "Christmas Carol" number area on the bottom left hand side of the tag. I used "Nocturne" again to stamp the Visible Image "Holly" too.
On a piece of white card, I stamped the Visible Image "Holly" again, but this time using Versafine Clair "Green Oasis" ink. I then coloured the holly with three shades of Derwent Inktense pencils, using Beech Green, Vivid Green and Fern colours. I used a red Sharpie pen to colour the berries,before fussy cutting the holly and sticking it into position over the exisiting stamped holly.
I added highlights to the holly and berries using a white gel pen, then coated the holly leaves in "A wink of Stella" which provided a lovely golden shimmer to the leaves.
I inked the edges of the tag using Versafine Clair "Green Oasis" ink and then mounted the tag on to green card,
Finally, I added Ranger "Glossy Accents" to the berries and also to the area on the bottom left where the number 25 is.
