Treat Box Tutorial

I found this great treat box when searching around this afternoon. You can see it here on Sunny Stampin' Inc. but I've also pasted it below. I love the cookie holder idea too (found here)!

Circle Box Cookie Holder

This little Easter Treat Box is one that I custom designed. It was inspired by a circle card that we learned how to make at Stampin’ Up!’s Leadership Convention. I started with their basic design and altered it into a 3 dimensional box. You can see a side view of the box below:

Supplies used for this project:

• Stamps: A Good Egg
• Ink: Black Staz On, Basic Black Stampin’ Spot (you could use a Black Stampin’ Write Marker), So Saffron and Pumkin Pie Classic Ink, So Saffron and Going Gray WWC (watercolor wonder crayon)
• Paper: 12" x 12" So Saffron CS, 1 1/2" x 11" piece of Chocolate Chip CS, 1" x 11" piece of Bashful Blue CS, scraps of Whisper White CS and Chocolate Chip CS
• Accessories: 8" piece and a 6" piece of wide chocolate chip grosgrain ribbon, On Board Ginormous Pieces Chipboard – the largest circle was punched out and the "frame" used as a template, corner rounder punch with the guard removed, stamp-a-ma-jig, blender pen, personal paper trimmer with scoring blade, medium cello bag, Stampin’ Dimensionals, paper snips, white Signo Gel Pen, paper crimper, bone folder

You can access the template HERE.

Step-by-Step Directions

Step 1: Align the template with the top corner of the 12" x 12" piece of So Saffron CS. Using a pencil, trace the outline of the circle. The diameter of the circle is aobut 8 1/2" so if you don’t have the template shown below, any circle shape or circle cutter that has a circle of approximately the same size will work. Even if the circle is a tad bit smaller or a tad bit bigger the project will still work.

Step 2: Cut out the circle along the pencil lines. Line it up with your grid paper as shown and using a ruler if necessary, make a pencil line on the left and right sides of the circle at 3" and at 3 1/2" as shown.

Step 3: Line up the pencil marks with the channels on your personal paper trimmer and score all the way across the circle along both the 3" mark and then the 3 1/2" marks.

Step 4: Fold along the 3" score line (using your bone folder) , then line up the fold along the top edge of the personal paper trimmer. You are going to score at: 1 5/8", 2 1/8", 6 3/8" and 6 7/8". **Note: when you are aligning your folded circle, you are NOT lining up the largest part of the circle with these dimensions – you are lining up the very top left corner of the fold.

Step 5: Crease along all the score lines using your bone folder. Your template will look like this:

Step 6: Using your paper snips, cut out the two smaller pieces of the circle, following the innermost (towards the center of the circle) score lines.

Step 7: Flip the circle over. Stamp the small flower stamp all over the back of the circle using So Saffron ink. Color in the center of each small flower using a white signo gel pen.

Step 8: Flip the template back over, fold in the side flaps, add sticky strip along the left and right edges of the bottom flap as shown in the picture.

Step 9: Peel of the backing from the sticky strip and carefully bring up the bottom flap and align and stick onto the side flaps so that the box looks as shown. I found it easier to peel of the backing and stick one side at a time.

Step 10: Take your 1 1/2" x 11" strip of Chocolate Chip CS and score and fold at 1 3/4". Lay this fold over the front right edge of the box, and using your fingers carefully shape the belly band around the creases. Do this one crease at a time by gently pinching the CS over the crease to get an "impression" of the crease. After each crease, remove the belly band, place it onto the grid paper and fully crease as shown in Step 11.

Step 11: Each time you crease the areas that you pinched, make sure that the sides of the CS strip are aligned, this will ensure your crease line is straight.

Step 12: Once you have finished going over step 10 and 11 for each crease, use your corner rounder punch to create a scalloped edge on each side of the CS strip. If you’ve never used your corner rounder to create a scalloped edge click HERE to see a tutorial that was created by Beate Johns.

Step 13: You will be overlapping the ends on the backside of the box. Notice from the picture below, that if you were to do that right now, you would see where the scallops do not quite match up. The next step will help you solve that problem. Before you move on though, take a pencil and make a small mark on the top and bottom right where the flap overlaps. ends.

Step 14: Take your paper snips and cut away the scallops from the bottom flap as shown in the picture.

Step 15: Attach the belly band. As you can see, now when you overlap the flaps, you no longer see the mis-matched scalloped edges. Use your snips to tidy it up a little if you need to.

Step 16: This is what the front of the box now looks like.

Step 17: Take your 1" x 11" strip of Bashful Blue CS, score and fold it at 1 3/4", and then shape it around the box, the same way you did the chocolate chip belly band.

Step 18: Once you’ve creased and folded your belly band so that is fits around the box, remove it and on the longer end, stamp "happy easter" just to the left of the score line. Use your Stamp-a-ma-jig if nessary. Mount the band so that it is centered in the chocolate chip band. This time though, the "seam" where the two ends overlap will end up on the front right side of the box. This seam will be covered by the ribbon.

Step 19: Take some Chocolate Chip CS scraps and run them through a crimper. Using a paper trimmer or the SU table top cutter, cut them into very thin strips. Crunch up the strips and gently rub them between your palms. This will become the filler for your treat box.

Step 20: Tie your 8" piece of ribbon around the Bashful Blue CS strip – position it so that it covers where the ends overlap – and tie in a knot. Stamp, color and cut out your chick and the half egg shell and mount.

Fill your medium cello bag with your treats -remember the box is only 1/2" deep so the treats have to lay relatively flat. Tie the cello bag shut with the 6" piece of ribbon tied ina knot. Place a little tissue on the inside bottom of the box for "padding", insert your treat then stuff a little filler along both sides. You’re done!

For more great projects that you can make at home check out my Stamp Classes by Email, or if you’re a Stampin’ Up! Demonstrator and are looking for great classes to offer your customers, check out my Class Planning Service for Stampin’ Up! Demonstrators.