@soulteis: ariana and her daughters >>> [ spc 89blonde + osielspc + junofwd , rm midnightsvfx ] #fyp #madisonbeer #sabrinacarpenteredit #tatemcrae #arianagrande @madison beer @tate mcrae @Sabrina Carpenter - eye trend , after effects , ariana grande , sabrina carpenter , madison bee , tate mcrae

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Region: GB
Tuesday 18 November 2025 18:21:47 GMT
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ieatboyshearts
ieatboys :
how Tate sneak in
2025-11-19 15:37:18
25
youresuchamanchild
elias ୨ৎ :
THE ari daughters
2025-11-18 18:29:03
153
alishamegann
Alisha ✨💗🫧🤸🏼‍♀️🌀🎧 :
all my favs✨✨
2025-11-23 10:29:01
0
lqke.placid
ꨄ ˖راكين :
ari madison and who??
2025-11-23 16:12:19
0
theprettiestlitteliar
theprettiestlitteliar :
her fourth daughter rachel zegler is missing
2025-11-19 00:28:36
18
iambrysonwilliams
Bryson :
Only have eyes for ari sabrina & mads
2025-11-19 04:57:04
12
_audreyr18_
audrey <3 :
my fav girls 😩 +olivia rodrigo!!
2025-11-19 06:38:19
15
sara.x.moons
𝒮𝒶𝓇𝒶🔒🧡 :
TATE AND MADS 💪🏻💪🏻
2025-11-23 18:13:22
0
slvtortega
kai ☹ :
so good like yes
2025-11-19 10:16:50
1
dutch.aeq
𝓺 𑣿 :
SO GOOODDD
2025-11-18 18:47:39
1
luv.jxke
𑣲 jake :
OMGG… I WAS JUST GONNA DO AN EDIT WITH EXACTLY THEM SHOOT ☹️
2025-11-18 22:59:05
0
safetiinet
୨୧ :
I LOVE THISSS
2025-11-18 21:46:41
1
hollielouisexox
Hollieメ𝟶 :
tate💗
2025-11-23 18:40:46
0
finnighans
fin :
camila ending all and reclaiming the queen of pop position
2025-11-23 15:47:26
0
muminahbx
muminah :
omg this is so good 🙏
2025-11-18 18:43:06
1
heavnsentu
o :
love
2025-11-18 21:17:30
1
cutmyhair_
в🪽 :
the big 4 fr fr
2025-11-20 04:26:27
6
isimo06
simo :
literally my top 4 fav singers in orderrrr
2025-11-23 11:43:51
0
agsdwt
agsdwt :
MY FAVSS
2025-11-18 18:48:57
2
joshua_marele
Joshua Marele :
I agree 100 oercent
2025-11-22 17:53:28
0
bridgetbossanovaa
bridget !! :
get sophia from katseye in fr
2025-11-20 04:37:34
1
derivz
derivz :
I LOVE THISSS
2025-11-18 19:58:12
1
chenelle_irvin
ℭ𝔥𝔢𝔫𝔢𝔩𝔩𝔢 :
WHAT FOLDER DOES THIS GO IN?!?
2025-11-19 12:43:40
1
dia.sxm
️ :
my girls
2025-11-18 19:15:31
5
byeitstaylorr
taylor🪽 :
MY FAV POP GIRLS
2025-11-19 17:41:57
1
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Other Videos

🌸 Almond Cookie & Lychee Rose Cake ( Full Recipe ⬇️) Components Almond cookie base (soft but sturdy bottom) Almond crunch (crumb layer inside) Lychee rose mousse (light pink mousse) Rose jelly glaze (shiny top layer) Decoration: rose meringue kisses, dried roses, gold leaf, almond crumbs Ingredients Almond Cookie Base 100 g almond flour 80 g all-purpose flour 80 g butter (softened) 80 g sugar 1 egg 1 tsp vanilla Pinch salt Almond Crunch Layer 60 g crushed almond cookies/biscuits 25 g melted butter 15 g chopped roasted almonds Lychee Rose Mousse 250 g lychees (fresh or canned, drained) 50 ml lychee syrup (from can or juice) 2 tsp rose water 300 ml heavy cream (cold) 80 g sugar 6 g gelatin sheets (or 2 tsp powder) + 30 ml water Rose Jelly Glaze 200 ml water 80 g sugar 2 tsp rose water 5 g gelatin sheets (or 1 ½ tsp powder) Pink food coloring (tiny drop, optional) Decoration Mini rose meringues (or whipped cream kisses tinted pink) Dried edible rosebuds/petals Almond cookie crumbs Gold leaf Method 1. Almond Cookie Base Preheat oven to 170°C. Beat butter + sugar until fluffy. Add egg + vanilla. Mix in almond flour, all-purpose flour, salt → soft dough. Spread into lined cake ring (about 1 cm thick). Bake 15–18 min until golden. Cool fully. 2. Almond Crunch Layer Mix crushed cookies + butter + chopped almonds. Sprinkle lightly on top of cooled cookie base. 3. Lychee Rose Mousse Purée lychees with syrup until smooth. Bloom gelatin in 30 ml cold water, melt gently. Add gelatin + rose water into lychee purée. Whip cream + sugar to soft peaks. Fold cream into lychee mix gently → pale pink mousse. Pour mousse over almond base. Chill 3–4 hrs until set. 4. Rose Jelly Glaze Bloom gelatin in cold water. Heat water + sugar, stir until dissolved. Remove from heat. Stir in rose water + pink color. Add gelatin to melt. Cool until just slightly thickened. Pour gently over mousse (thin even layer). Chill 2 hrs. 5. Decoration Pipe pink meringue/cream drops on top. Sprinkle almond crumbs. Place dried roses and gold leaf. Tips for Perfect Result Use a tall cake ring or mousse mold lined with acetate for clean edges. Keep mousse light — fold slowly to keep air. Pour jelly glaze when it’s cool but still liquid to avoid melting mousse. Slice with a hot, clean knife for the same sharp cuts you see in the image. ✨ This dessert is floral, nutty, and fruity — the almond adds grounding crunch while lychee + rose give a delicate perfume. #fyp
🌸 Almond Cookie & Lychee Rose Cake ( Full Recipe ⬇️) Components Almond cookie base (soft but sturdy bottom) Almond crunch (crumb layer inside) Lychee rose mousse (light pink mousse) Rose jelly glaze (shiny top layer) Decoration: rose meringue kisses, dried roses, gold leaf, almond crumbs Ingredients Almond Cookie Base 100 g almond flour 80 g all-purpose flour 80 g butter (softened) 80 g sugar 1 egg 1 tsp vanilla Pinch salt Almond Crunch Layer 60 g crushed almond cookies/biscuits 25 g melted butter 15 g chopped roasted almonds Lychee Rose Mousse 250 g lychees (fresh or canned, drained) 50 ml lychee syrup (from can or juice) 2 tsp rose water 300 ml heavy cream (cold) 80 g sugar 6 g gelatin sheets (or 2 tsp powder) + 30 ml water Rose Jelly Glaze 200 ml water 80 g sugar 2 tsp rose water 5 g gelatin sheets (or 1 ½ tsp powder) Pink food coloring (tiny drop, optional) Decoration Mini rose meringues (or whipped cream kisses tinted pink) Dried edible rosebuds/petals Almond cookie crumbs Gold leaf Method 1. Almond Cookie Base Preheat oven to 170°C. Beat butter + sugar until fluffy. Add egg + vanilla. Mix in almond flour, all-purpose flour, salt → soft dough. Spread into lined cake ring (about 1 cm thick). Bake 15–18 min until golden. Cool fully. 2. Almond Crunch Layer Mix crushed cookies + butter + chopped almonds. Sprinkle lightly on top of cooled cookie base. 3. Lychee Rose Mousse Purée lychees with syrup until smooth. Bloom gelatin in 30 ml cold water, melt gently. Add gelatin + rose water into lychee purée. Whip cream + sugar to soft peaks. Fold cream into lychee mix gently → pale pink mousse. Pour mousse over almond base. Chill 3–4 hrs until set. 4. Rose Jelly Glaze Bloom gelatin in cold water. Heat water + sugar, stir until dissolved. Remove from heat. Stir in rose water + pink color. Add gelatin to melt. Cool until just slightly thickened. Pour gently over mousse (thin even layer). Chill 2 hrs. 5. Decoration Pipe pink meringue/cream drops on top. Sprinkle almond crumbs. Place dried roses and gold leaf. Tips for Perfect Result Use a tall cake ring or mousse mold lined with acetate for clean edges. Keep mousse light — fold slowly to keep air. Pour jelly glaze when it’s cool but still liquid to avoid melting mousse. Slice with a hot, clean knife for the same sharp cuts you see in the image. ✨ This dessert is floral, nutty, and fruity — the almond adds grounding crunch while lychee + rose give a delicate perfume. #fyp

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