"It's All In The Presentation"

Image from November 1998 Victoria Magazine

If you know me very well you have heard this come off my lips quite often,

 "It is all in the presentation!"

I simple adore this delightful photo and all the delicate detail.  Sweet little chocolate covered shortbread laying not on a plate or saucer but on a lovely tatted hankie.  

And the milk bottle!  I don't really drink milk, although I am a dairyman's daughter, but I simply love this milk bottle. Note the labeled lid.  😊

Put it all together and it is every bit delightful to the eye and to the senses.

Yes, it is definitely all in the presentation!

Blessings & Hugs,

🦋❤️🦋Mèmére🦋❤️🦋

Tempt My Tummy Tuesday - Coconut Cake

Found this recipe about a year ago when a friend wanted Coconut Cake for his birthday.  This recipe is made to order for these reasons:

simple ingredients 

quick and easy to make
can be made ahead
leftovers freeze well

This is a great recipe to file under hospitlaity because of its ease and the fact you can make it ahead of time - two factors that make it a keeper in my opinion.

Coconut Freezer Cake
{from Gooseberry Patch~ so yummy!}

18-1/4 oz. pkg. white cake mix
14-oz. pkg. sweetened flaked coconut
16-oz. container sour cream
2 c. sugar
8-oz. container frozen whipped topping, thawed

Prepare cake according to package directions dividing batter evenly among three, 9" round cake pans. Bake according to package directions. Let cool. In a large bowl, combine coconut, sour cream and sugar; set aside one cup of mixture. Place one cake on a cake stand and top with half the coconut mixture. Add second cake and spread remaining coconut mixture on top. Place third layer on; set aside. Combine reserved coconut mixture with whipped topping; frost top and sides of cake. Place in freezer. Let stand 15 minutes before serving. Makes 12 to 18 servings.