Wednesday, October 06, 2010

Thank You Very Much - The Flirt

King Julien has her hands full with carnivals this week!  Join up as she hosts Thank You Very Much for Kmama!

 

~

Dear Itty Bit ~

There are lots of people who jog around the lake.

And I can appreciate that you were looking rather dapper in your new eBay duds (what?  New with tags and free shipping?  What’s not to love? :)

IMG_6793(Sorry for the gratuitous and completely mismatched photo)

 

But seriously?  As soon as two rather cute looking chicks came up behind us, did you really have to turn and oh so subtly do this?

IMG_6797

Thank You Very Much.

 

They giggled and giggled as they jogged past us.

And you totally blushed and watched them go.

IMG_6800

You are waaay too young for this flirting business, Thank You Very Much.

Maybe in another 27 years or so…

 

Love,

Your Momma Who Was Dying Laughing Behind That Lens

 

~

 

Dear Krogers ~

 

You’re forgiven.

 

IMG_6777

And I’m not showing you the other side of that picture, because about half of it is ummm… missing?

 

For staffing your bakery with someone who knows how to use the special slicing machine, Thank You Very Much!

 

Love,

The Girl With A Little Extra Jiggle In Her Butt Step

 

~


And friends… I was only half-kidding about how serious I am about this cake.  If anyone can find me a recipe for tuxedo cake that does not require 72 ingredients and an instruction list longer than my high school physics book… I will be your friend forever :)

19 comments:

Allenspark Lodge said...

Sigh. I'd get back-handed if I looked that way a cute joggers. If not by them, then by my wife.

Sigh again. You could have at least posted pictures of the joggers...
(Though he really is a cute kid!)

Bill

Michelle Pixie said...

Apparently I have been missing out on some yummy cake?! I will be making a trip to Fred Meyer asap! lol

Oh my gosh! Look at Ittybit all dapper in his little pageboy hat! I love this boy and I am still holding out hope that one day he will be my son-in-law. ;-)

City girl turned Country Girl said...

OHHH HAHAHAHA LOL!!! Those pictures are SO cute!!! You are so gonna love having those when he's a Senior in high school!!! What a ham!!

And sorry...I've never even heard of the cake *eep*!!

passionofthemom said...

I've heard of tuxedo cake, but never had any...it must be divine!! =) I wish I had a recipe for it now...LOL Totally LOVING the pics of Itty Bit in his A-DOR-A-BLE little hat!! He's gonna break hearts...;)

Foursons said...

There was some problems with Mcklinky this morning so I had to put new coding into my post. I re-linked your TYVM post.

Itty Bit is so his father's son. Mr. D better watch his step so that he doesn't get Itty Bit in trouble w/his antics!

I have never had tuxedo cake but next time I come across it I am going to have to try it. No recipe since I've never even heard of it before!

Susan said...

Oh, the looks on Itty Bit's face! Priceless!! He's just too cute for words in that hat and shirt! I can bet those joggers thought so too!
Two little rolls of "Smarties" didn't cure the desire for something sweet after looking at the picture of the piece of tuxedo cake. I think I gained a pound just looking at it. Next time put a picture up of lima beans. That doesn't cause me to go looking for something to eat.......

Emmy said...

Look at that flirt! That is awesome. And even better that you had the camera to capture it.

Kelly said...

Itty Bit is so cute!!!! Love the pictures!

Killlashandra said...

I so need a slice of whatever that is right now. *sigh*
So I'm 18 posts behind according google reader, don't think I'm going to catch up today though. LOL
Nice to itty bitty is oggling the girls, mine does too.

Saimi said...

He sure knows how to work it! Those expressions are adorable!! And thanks but no thanks for sharing your cake! What are you trying to do to me anyway!

Now I'm gonna have to look that thing up, thanks for nothing!! HA!

HeatherOz said...

Hee hee hee! Itty bit is so funny! And very nice of him to entertain joggers!
I LOVE to buy clothes on ebay (for Daisy). It is an addiction actually. I enjoy beating people at the very last second on the auctions!

kc said...

I use 2 different recipes depending on my mood:

http://www.tastebook.com/recipes/1334487-Tuxedo-Cake (easier and quicker! I use marble instead of chocolate cake mix)

OR for a more in depth (more Kroger like)

http://buttercreambarbie.blogspot.com/2009/09/tuxedo-truffle-cake.html

Shana said...

OK I am totally an ebay, thred up, outgrowingin shopper. I am all about saving some dough. Can I tell you that a couple of weeks ago I won a pair of Stride Rite dark brown boots for Blaze nwt for $.99. I was shocked!! I had to pay $4.99 for shipping but still 6 bucks for Stride Rite boots! I was all over it. I am completely in love with those pictures too. That hat is adorable and I so need to find one. Itty bit is a lady killer I am telling you.

Mom of M&Ms said...

Tuxedo Cake
Ingredients:Servings:
12 1212-14 Servings Size

Update



For The Cake
1 cup unsalted butter (2 sticks)
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract


For The Whipped Cream Frosting
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar


For The Chocolate Glaze
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup lyle's golden syrup (*this is imported from britain if you can't find it you can substitute light corn syrup)
2 teaspoons vanilla extract
Change Measurements: US | Metric

Directions:Prep Time: 1 1/2 hrs
Total Time: 2 1/4 hrs
1 To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. 2 Preheat the oven to 350°. 3 Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy). 4 Combine the butter, water and canola oil in a medium saucepan set over medium heat. 5 In a large bowl, stir together the sugar, cocoa and flour. 6 Pour the butter mixture into the sugar mixture and whisk until smooth. 7 Whisk in the eggs, one at a time, then whisk in the buttermilk. 8 Whisk in the baking soda, salt and vanilla all at once. 9 Transfer the batter to the prepared pans. 10 For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. 11 Set two layers on one rack and the third on the other. 12 For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back. 13 Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. 14 Monitor the layers carefully for doneness; each one may be done at different times. 15 Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. 16 Cool the cakes completely, at least two hours, before frosting. 17 To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. 18 Add the powdered sugar and whip until thoroughly combined. 19 Place one cake layer on a plate and spread some of the frosting over the top. 20 Top with the remaining layers, thickly coating the top and sides of each with frosting. 21 Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour. 22 To Make The Glaze: Place the chocolate in a medium bowl. 23 Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. 24 Pour the hot cream over the chocolate and stir until it has melted completely. 25 Stir in the syrup and the vanilla. 26 Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes. 27 Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. 28 Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup). 29 Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour. 30 Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice. 31 The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Mom of M&Ms said...

Tuxedo Cake
Ingredients:Servings:
12 1212-14 Servings Size

Update



For The Cake
1 cup unsalted butter (2 sticks)
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract


For The Whipped Cream Frosting
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar


For The Chocolate Glaze
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup lyle's golden syrup (*this is imported from britain if you can't find it you can substitute light corn syrup)
2 teaspoons vanilla extract
Change Measurements: US | Metric

Directions:Prep Time: 1 1/2 hrs
Total Time: 2 1/4 hrs
1 To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. 2 Preheat the oven to 350°. 3 Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy). 4 Combine the butter, water and canola oil in a medium saucepan set over medium heat. 5 In a large bowl, stir together the sugar, cocoa and flour. 6 Pour the butter mixture into the sugar mixture and whisk until smooth. 7 Whisk in the eggs, one at a time, then whisk in the buttermilk. 8 Whisk in the baking soda, salt and vanilla all at once. 9 Transfer the batter to the prepared pans. 10 For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. 11 Set two layers on one rack and the third on the other. 12 For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back. 13 Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. 14 Monitor the layers carefully for doneness; each one may be done at different times. 15 Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. 16 Cool the cakes completely, at least two hours, before frosting. 17 To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. 18 Add the powdered sugar and whip until thoroughly combined. 19 Place one cake layer on a plate and spread some of the frosting over the top. 20 Top with the remaining layers, thickly coating the top and sides of each with frosting. 21 Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour. 22 To Make The Glaze: Place the chocolate in a medium bowl. 23 Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. 24 Pour the hot cream over the chocolate and stir until it has melted completely. 25 Stir in the syrup and the vanilla. 26 Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes. 27 Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. 28 Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup). 29 Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour. 30 Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice. 31 The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Kameron said...

He looks super cute! love the look on his face. That cake does look pretty commplicated. Good luck with that!!

Lexie Loo & Dylan Too said...

Itty Bit cracks me up!!! What's not to love about him?!?
Beware-Dylan was the same way, and now he's surrounded by girlfriends!

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