Friday, July 25, 2025

Challenge #353 - Recipe for the Gala

What is it about black, white and gold that increases the elegance factor by so much? After all, except for the gold, it is pretty basic! But somehow the contrast elevates the value so much. Today as part of our Recipe Challenge, cooked up by yours truly, we're asking you to include the colours black, white & gold, sequins or rhinestone or both, die cuts, glimmer paper or foil, and heat embossing. I'm expecting some pretty ritzy cards, but who knows what will transpire? I'm always ready to be surprised by "A Recipe for the Gala!"

challenge #353

Remember our last Colour Challenge? Well, the winner of that challenge, Jenny  Engelke, won the right to be a guest designer on today's challenge:

Here's Jenny:


jenny engelke



and here's her wonderful card. I love the elegance and texture: 


jenny engelke card


And let's see how the Design Team's card designs clean up?






deborah wheeler









heather cooper








heather heroldt









jan clothier








joanne james









leanne pugliese


Here are some guidelines for the challenges:


  • Create any card, scrapbooking page, 3D project or packaging project that fits the challenge.
  • Stampin' Up! colours are used for reference but any matching colours are welcome. You can use black/neutral for outlines and sentiments but don’t use any other colours. Make sure you use all the colours in the challenge banner. Neutrals include black, white, vanilla, Crumb Cake.
  • Please include the challenge graphic and link back to the challenge in your blog post. Turn off word verification so we can send you lots of feedback. Make sure you link the post not the whole blog to the Linky. Use AYSI #342 when uploading to a public gallery.
  • You can combine our challenge with up to 3 other compatible challenges.*
  • We do reserve the right to delete, or not consider, entries that do not comply with these guidelines.*



You are invited to the Inlinkz link party!

Click here to enter

No comments:

Post a Comment