Donut Card with Textured Icing and Sprinkles Topper

Start with a red tent-fold card and cut a white panel with a slight border to mount on top.

Stamp a large repeating bun and sweet treats pattern across the white panel using black Versafine ink.

Line up the stamp carefully using the silicon stamp's transparency to continue the pattern seamlessly across the panel.

Stamp the pattern again to extend the design, ensuring the repeating elements align properly.

Mount the stamped panel onto the red card base using glue, ensuring an even border all around.

Use nesting circle dies to cut out two donut rings—one in yellow cardstock and one in white.

Apply a yellowy-orange ink to the edges of the yellow donut ring using a blending brush to add depth and shading.

Freehand cut the white circle with scissors to create a wobbly, irregular icing shape on top of the yellow donut.

Apply texture paste with beads to the white icing layer using a spreader tool, covering the entire surface.

Sprinkle colourful die-cut sprinkles (sugar strands and stars) onto the wet texture paste.

Use a heat gun to set and activate the texture paste, causing it to bubble slightly and secure the sprinkles.

Glue the textured icing layer onto the yellow donut ring base using wet glue.

Stamp owl characters and sentiment text onto white cardstock using black ink.

Die-cut the owl characters using coordinating dies to create clean, finished shapes.

Colour the edges of the owl characters with a red alcohol marker to tie them into the card's colour scheme.

Add detail to the owls by colouring small elements like coffee mugs with the red marker.