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@its.aces.world: Took him back to the old days 😂 #fyppp

Ace Boogie 🕺🏻
Ace Boogie 🕺🏻
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Region: US
Thursday 17 July 2025 03:55:13 GMT
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Comments

shesladycool
LadyCool :
He’s getting sooo big…he definitely know good music when he hears it😉
2025-07-17 06:28:12
3
dr_michelesquared44
Dr_MicheleSquared44 :
Get it tee tees Ace of Bass!! Auntie missed you!!!!!🩷🩷💚💚💚
2025-07-19 00:21:21
2
onehandedcook
OneHandedCook :
My lil sweetheart is so big 🥰 Sending love & bleasings 🙏🫶
2025-07-17 12:06:02
1
ladyfay818
ladyFay818 :
Giiiirrllllll don't you know he grown 😂😂
2025-07-18 15:08:16
1
shanonj331
SHONUFF :
Ace!!!! Where you been sweetheart? Auntie missed you. 🥰🥰🥰
2025-07-17 08:40:30
3
michellesmith5557
Michelle Smith :
Way back when! 😂❤️
2025-07-26 17:04:05
0
msveegc
ValGC :
He had a back in the day moment 🥰🤣. I just love him. ♥️♥️
2025-07-17 16:24:49
1
iamyemak
IamYemaK :
🥰🥰🥰
2025-07-18 04:40:35
0
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Ingredients: For the cake: 1 ½ cups all-purpose flour 1 cup granulated sugar ¾ cup packed brown sugar ½ cup unsalted butter, softened 2 large eggs ½ cup buttermilk (or milk + ½ tsp vinegar) ¼ cup molasses (for rich butterscotch flavor) 1 tsp baking soda ½ tsp salt ½ tsp ground cinnamon (optional) For the caramel icing: ½ cup unsalted butter 1 cup packed brown sugar ¼ cup heavy cream 1 tsp vanilla extract Pinch of sal Instructions: Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter. Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting. Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble. Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt. Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake. Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Ingredients: For the cake: 1 ½ cups all-purpose flour 1 cup granulated sugar ¾ cup packed brown sugar ½ cup unsalted butter, softened 2 large eggs ½ cup buttermilk (or milk + ½ tsp vinegar) ¼ cup molasses (for rich butterscotch flavor) 1 tsp baking soda ½ tsp salt ½ tsp ground cinnamon (optional) For the caramel icing: ½ cup unsalted butter 1 cup packed brown sugar ¼ cup heavy cream 1 tsp vanilla extract Pinch of sal Instructions: Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter. Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting. Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble. Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt. Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake. Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.


طب ما يقولو 🤷🏻🤷🏻🤷🏻
طب ما يقولو 🤷🏻🤷🏻🤷🏻
Which flavor is your favorite lately? #santacruzmedicinals #lockedin
Which flavor is your favorite lately? #santacruzmedicinals #lockedin

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