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@habib.1________: #fyp #fouryoupage #fypシ゚viral

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Region: ID
Monday 15 September 2025 04:53:14 GMT
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Comments

aneukagamsaboh76
L4N4 :
Minyak habis om 🤣😭
2025-10-16 21:06:07
1
panda__movie
panda__movie :
ijin save bang🙏
2025-10-12 04:03:48
1
ridhonibos2
☯︎ᴊᴀɢᴏᴀɴ 〆 𝙈𝙖𝙡𝙯𝙕 亗 :
kok aku nampak sosok ya
2025-10-18 17:35:30
0
biru_lembayung
TH3_Boys :
bismillah mangkat peteng muleh peteng. josjis om 🔥🔥🔥
2025-10-18 22:29:08
0
_harpanuntung04_
~"Calya merah"~ :
izin save buat post ye bg😁
2025-10-15 12:08:53
2
madinzuran
woro hias :
iihh daun pisangnya horor 😂😂
2025-10-14 00:36:05
1
ayu_retno0
ayu_retno :
ngapain di situ bang
2025-10-13 18:52:46
0
herekblumsembuh
sam kholis co. :
ijin ambil video nya bang😁
2025-10-14 16:55:48
1
skybig04
DRIVER MUDA S.P.D :
izin save BG
2025-10-12 14:55:32
1
sadnes2378
with 1GD :
udah lumayan tuh kilometer tinggi
2025-10-12 01:18:16
2
yuda412412412412412412
Yud __ 227 :
👍
2025-10-11 23:54:01
1
laudya669
laudya :
🥰🥰🥰
2025-10-11 12:23:06
1
cute.0034
✨🦋💫 :
𝑎𝑠𝑠𝑎𝑙𝑎𝑚𝑢𝑎𝑙𝑎𝑖𝑘𝑢𝑚 𝑠𝑎𝑙𝑘𝑒𝑛 𝑘𝑘 🙏
2025-10-11 15:59:29
1
abud.pratama
Abud pratama :
aku tungu ya di tikungan ntar kamu keluar nya jalan kaki aja biar ngak kelihatan sama orang.. bukan begitu kah suhu wkwkwkkw 😂😂😂
2025-10-18 16:37:23
0
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FUNFETTI CAKE (recipe below) 🥳 it’s the most celebratory cake of all, which is why it made the cover of my book, Anyone Can Cake! This recipe is extra moist, has amazing vanilla-almond flavor, is perfectly saturated with sprinkles, and will make anyone’s day: ⁣ ⁣ FUNFETTI CAKE⁣ Yield: 3 6-inch layers or 2 8-inch layers⁣ ⁣ INGREDIENTS⁣ 2¾ cups (290g) sifted cake flour⁣ 2 tsp baking powder⁣ ½ tsp baking soda⁣ 1 tsp salt⁣ ¾ cup (170g) unsalted butter, room temp⁣ 1½ cups (300g) granulated sugar⁣ 2 large eggs + 2 large egg whites, room temp⁣ 1 tsp pure almond extract⁣ 2 tsp pure vanilla extract ⁣ ½ cup (120g) sour cream, room temp⁣ 1 cup (240ml) whole milk, room temp⁣ ½ cup (100g) rainbow sprinkles*, coated in 2 tsp flour⁣ ⁣ INSTRUCTIONS⁣ 1. Preheat oven to 350°F/177ºC. Grease and line three 6-inch or two 8-inch round cake pans. ⁣ 2. Whisk together the sifted cake flour, baking powder, baking soda and salt in a medium bowl. Set aside. ⁣ 3. In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer w/ large bowl), beat the butter on high for 2 minutes, until creamy. Add the sugar and mix at medium-high for 2 minutes, scraping the bowl and paddle as needed. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined. Add the almond extract, vanilla and sour cream, then beat on high for 1 minute. ⁣ 4. Turn the mixer off and add the flour mixture all at once. Mix on low until just combined, then slowly pour in the milk while continuing to mix on low for another 30 seconds. ⁣ 5. Fold the flour-coated sprinkles into the cake batter. Divide evenly between the prepared cake pans and bake for 32 to 36 minutes.⁣ ⁣ *My favorite sprinkles to use in funfetti cake batter are @sprinklepop Ultimate Rainbow Jimmies. They don’t bleed their color!⁣ ⁣ Pair this cake with any frosting at sugarandsparrow.com or find the vanilla-almond buttercream recipe in my book, Anyone Can Cake (out Feb 28th)!⁣ ⁣ #funfetti #f#funfettik#funfetticakek#confetticake #cakerecipe##sprinklese#vanillacakea#anyonecancakee#cakesngfun#bakeelovers #partycake #asmrfood#
FUNFETTI CAKE (recipe below) 🥳 it’s the most celebratory cake of all, which is why it made the cover of my book, Anyone Can Cake! This recipe is extra moist, has amazing vanilla-almond flavor, is perfectly saturated with sprinkles, and will make anyone’s day: ⁣ ⁣ FUNFETTI CAKE⁣ Yield: 3 6-inch layers or 2 8-inch layers⁣ ⁣ INGREDIENTS⁣ 2¾ cups (290g) sifted cake flour⁣ 2 tsp baking powder⁣ ½ tsp baking soda⁣ 1 tsp salt⁣ ¾ cup (170g) unsalted butter, room temp⁣ 1½ cups (300g) granulated sugar⁣ 2 large eggs + 2 large egg whites, room temp⁣ 1 tsp pure almond extract⁣ 2 tsp pure vanilla extract ⁣ ½ cup (120g) sour cream, room temp⁣ 1 cup (240ml) whole milk, room temp⁣ ½ cup (100g) rainbow sprinkles*, coated in 2 tsp flour⁣ ⁣ INSTRUCTIONS⁣ 1. Preheat oven to 350°F/177ºC. Grease and line three 6-inch or two 8-inch round cake pans. ⁣ 2. Whisk together the sifted cake flour, baking powder, baking soda and salt in a medium bowl. Set aside. ⁣ 3. In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer w/ large bowl), beat the butter on high for 2 minutes, until creamy. Add the sugar and mix at medium-high for 2 minutes, scraping the bowl and paddle as needed. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined. Add the almond extract, vanilla and sour cream, then beat on high for 1 minute. ⁣ 4. Turn the mixer off and add the flour mixture all at once. Mix on low until just combined, then slowly pour in the milk while continuing to mix on low for another 30 seconds. ⁣ 5. Fold the flour-coated sprinkles into the cake batter. Divide evenly between the prepared cake pans and bake for 32 to 36 minutes.⁣ ⁣ *My favorite sprinkles to use in funfetti cake batter are @sprinklepop Ultimate Rainbow Jimmies. They don’t bleed their color!⁣ ⁣ Pair this cake with any frosting at sugarandsparrow.com or find the vanilla-almond buttercream recipe in my book, Anyone Can Cake (out Feb 28th)!⁣ ⁣ #funfetti #f#funfettik#funfetticakek#confetticake #cakerecipe##sprinklese#vanillacakea#anyonecancakee#cakesngfun#bakeelovers #partycake #asmrfood#

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