@1._rbx_.1: I love editing photos💀👊 #photos #video #girlfriends #planA #planB #fyp #foryoupageofficiall #lol #edit #fypシ #anime

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Sunday 13 August 2023 09:07:21 GMT
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that_one_juijitsu_kid
BabyGorilla🦍🤼‍♂️🥋🐍 :
Plan b
2023-08-14 15:40:06
80
landen_paulsen_
𝓛𝓐𝓝𝓓𝓔𝓝 :
Your plan b is my plan a
2023-09-18 06:23:08
146
justine_blair
KEN :
plan c gym
2023-08-16 04:41:41
6
liam_goatz
I’m awesome sauce😎👍 :
I’m sticking with plan c
2023-08-29 05:09:25
1
btxua
︎𖣂 :
plan c: rias gremory
2023-08-19 14:17:09
3
blue_nuggie
Dino :
plan b all day
2023-09-30 11:39:03
11
zloigogo
Zloi :
RUSH B
2023-08-29 16:43:37
1
35rats
35Rats :
What’s plan A I’ve never heard of it
2023-10-03 23:59:37
1
pavitooss
Pavitooss :
Plan B
2023-08-13 17:28:45
1
mmarquez19
Mark Marquez :
Plan b is plan A
2023-09-15 03:20:47
7
01_jaygreen
J :
Plan A failed time for plan B
2023-10-02 23:07:27
4
warcrimes_enjoyer12
warcrimes :
there's only plan B 😈🙏🔥
2023-08-22 11:33:27
0
swe_vallk
ᴠᴀʟʟᴋᴋ :
What is the comic called
2023-08-21 19:15:27
1
mase909211
Sad guy :
PLAN B PLS🤑🤑🤑🤑
2023-08-29 02:13:15
4
aprilccnars
Bumblebee :
Plan c
2023-08-22 11:06:19
4
mxt.zx3
𝐌𝐀𝐓𝐈𝐀𝐒 :
plan c 3 90
2023-08-27 16:58:39
3
vvvyrol
Kryptonic✝️ :
Plan c:get closer to god
2025-03-01 22:44:45
0
lat2915
Mortis :
Plan c lord god
2023-08-26 00:41:48
2
urfavv._.gabry
Gab :
B anc C ( 400 km/h in a Car )
2023-08-30 22:02:50
1
ohiocarkid
Patrick🌺 𖨆♧︎ :
Plan c I go vroom
2024-12-20 05:12:38
0
mohammad64xm
mohammad64xm :
Plan c 💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪💪
2024-11-18 17:26:54
0
pluh_97
ナサニエル :
Plan C: single with you bro
2024-08-17 09:43:36
0
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SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou  CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.
SPONGE CAKE WITH BISCOFF AND CREAM #spongecake #food #Recipe #biscoff #cream #cake #tasty #sweet #fy #fyp #foryoupage #foryou CAKE BATTER 75 g flour (all-purpose flour) 35 g cornstarch 3 g baking powder 5 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) 0.2 g salt (a pinch) FILLING 80 g biscoff spread CREAM 250 g mascarpone 8 g vanilla sugar (1 packet) 50 g powdered sugar 8 g whipped cream stabilizer (or cornstarch) 250 ml heavy cream (whipped) GARNISH 75 g biscoff spread strawberries Instructions: Place the flour, cornstarch, and baking powder in a bowl and mix well. Sift the mixture twice for an extra airy texture. Break the eggs into a large bowl and add the granulated sugar, vanilla sugar, and salt. Whisk the mixture on the highest speed for 7-10 minutes until light yellow and airy. Sift the flour mixture in three parts over the batter. Gently fold it in with smooth ‘8’ motions to preserve the airiness. Line a baking sheet with parchment paper and lightly grease it. Pour the batter onto the sheet and spread it evenly. Place the cake in a preheated oven at 200°C (392°F). Bake for 7-10 minutes, or until browned. Remove the cake from the oven and cover it with a damp tea towel. Place a cooling rack on top and flip the baking sheet in one smooth motion. Carefully remove the parchment paper. Slice the cake in half. Use the tea towel to gently roll both halves. Let the rolled cake rest in the towel while it cools (at least 30 minutes in the fridge). This helps the cake retain its shape and prevents cracking. In a deep bowl, mix the mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer for 1 minute. Gradually add the heavy cream while continuing to mix, until the cream is thick and fluffy. Unroll the cooled cake and spread a thin layer of Biscoff spread on it. Then, spread a layer of cream over it. Cut the cake into strips about 3 cm wide. Take a strip and roll it up. Place the rolled-up cake pieces on a piece of paper. Pipe a small dollop of cream on top. Drizzle the liquid Biscoff spread over the top and garnish with pieces of strawberry.

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