Papercrafted sour cream containers are classic treat holders. I make them over and over, and thankfully we get new papers each season to give them a fresh look. These are each made from a full sheet of our 6″ square Love Blossoms paper stack.
The one on the left is made in the traditional way – with sticky strip holding each end closed and edges crimped. The ends of the other one are done a little differently, so that you don’t have to rip it apart to open it. You can open and close this one.
Open
Closed, without adhesive
My friend Amy Kunkle taught me how to do this. Before doing anything else to the 6″ square of paper, I scored and folded each end back 3/8″. Then I proceeded with the construction as usual. I did use sticky strip to hold the bottom closed, but I simply pressed the top end together. Neat, huh?
(Click here for basic Sour Cream Container directions – sizes will vary slightly.)
I also want to point out the changes I made to my Honeycomb Embellishment. I trimmed it a bit to look like a heart.
I started by cutting a folded honeycomb along the lines shown to make the rough half-heart shape on the right.
I applied the honeycomb to my tag, and then used my Paper Snips to shape it a bit more. The stamp is from “Bloomin’ Love”, and the great twine is a leftover from a Paper Pumpkin kit. The stamp on the other container is retired.
Built for Free Using: My Stampin Blog
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