@annaliesegann: Mini Travel Vlog 🌅📸 #penang #malaysia #dontwanttoleave #escapepenang #georgetown #travelvlog

Annaliese Gann
Annaliese Gann
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Region: MY
Friday 03 January 2025 01:27:05 GMT
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archstanton99
Arch :
you always look like you're having so much fun, it's awesome!!!!
2025-01-03 01:34:50
2
de_ter_mined
Next-level-health :
Next time you’re in Southern California msg me
2025-01-03 17:01:59
0
user6337994002443
user6337994002443 :
That’s so awesome, the water slide was so rad….. whoooooo
2025-01-03 03:10:35
1
alikat1972
alikat :
I luv u
2025-01-03 02:07:09
1
ranababar0300
͜Rʌɴʌ Boʙʙʏ』 :
gorgeous😎
2025-01-03 03:09:13
1
1968zinc
Zinc1968 :
enjoy! 🥰
2025-01-03 02:08:49
1
stephenjohn9
Stephen John :
Hey Stunner! When are you back home?
2025-01-07 00:58:19
0
sham_auto
Sham Auto :
🥰
2025-01-07 01:28:19
0
zahidgill0786
zahid Gill :
🥰🥰🥰
2025-01-05 04:08:08
0
dirtndka2
이효상 :
❤️
2025-01-03 10:58:09
1
user8685950469650
user8685950469650 :
🥰
2025-01-23 06:42:44
0
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#PretendCookingShow: Whipped Cream Cake. 🍰 Taste trumps beauty when I’m the baker, and when the recipe is by Rose Levy Beranbaum from her beautifully revised The Cake Bible, no one seems to mind. Mistakes = the baker’s piece = lucky me! Congratulations, Rose, and yum! (recipe below) . Whipped Cream Cake by Rose Levy Beranbaum Ingredients: 2¼ cups cake flour, sifted and leveled off 2 tsp baking powder ¾ tsp fine sea salt 3-4 egg yolks (¼ cup) 3 egg whites (¼ cup plus 2 Tbsp) 1 tsp vanilla extract 1½ cups heavy cream, cold 1 cup plus 2 Tbsp superfine sugar . Directions: 1. Preheat to 375℉ and set rack in lower third. Prepare a 10 cup fluted tube pan, coat with baking spray and flour. 2. In a medium bowl, whisk together dry ingredients. 3. In a 1 cup glass measure with spout, lightly whisk egg yolks and whites, then add vanilla. Whisk lightly to combine. 4. In the bowl of a stand mixer (whisk beater), whip cream on med-high until stiff peaks. 5. Reduce to med-low and gradually beat in egg mixture and continue beating for 2 mins. The mixture will thicken into a mayonnaise consistency. Gradually beat in sugar for about 30 secs to incorporate. 6. Remove bowl from stand mixer and add half flour mix to the cream with a flat wire whisk or the whisk from the mixer. Stir and fold until most of the flour disappears. Add the rest of the flour mix and continue folding until all flour has disappeared. 7. Scrape batter into prepared pan. Run a metal spatula or dull knife blade through the batter to prevent large air bubbles. Avoid the bottom of the pan and smooth surface with a small spatula. The pan will be half full. 8. Bake for 25-35 mins, or until a wooden toothpick comes out clean from both center and sides. Cake should start to shrink from the sides after removal from the oven. 9. Let the cake cool in the pan on a wire rack for 10 mins. Invert the cake onto the wire rack, lightly coated with nonstick cooking spray.  10. If you happen to have a mishap with removal from the pan, powdered sugar can help! (😵‍💫🤷🏻‍♀️). 11. Yum!
#PretendCookingShow: Whipped Cream Cake. 🍰 Taste trumps beauty when I’m the baker, and when the recipe is by Rose Levy Beranbaum from her beautifully revised The Cake Bible, no one seems to mind. Mistakes = the baker’s piece = lucky me! Congratulations, Rose, and yum! (recipe below) . Whipped Cream Cake by Rose Levy Beranbaum Ingredients: 2¼ cups cake flour, sifted and leveled off 2 tsp baking powder ¾ tsp fine sea salt 3-4 egg yolks (¼ cup) 3 egg whites (¼ cup plus 2 Tbsp) 1 tsp vanilla extract 1½ cups heavy cream, cold 1 cup plus 2 Tbsp superfine sugar . Directions: 1. Preheat to 375℉ and set rack in lower third. Prepare a 10 cup fluted tube pan, coat with baking spray and flour. 2. In a medium bowl, whisk together dry ingredients. 3. In a 1 cup glass measure with spout, lightly whisk egg yolks and whites, then add vanilla. Whisk lightly to combine. 4. In the bowl of a stand mixer (whisk beater), whip cream on med-high until stiff peaks. 5. Reduce to med-low and gradually beat in egg mixture and continue beating for 2 mins. The mixture will thicken into a mayonnaise consistency. Gradually beat in sugar for about 30 secs to incorporate. 6. Remove bowl from stand mixer and add half flour mix to the cream with a flat wire whisk or the whisk from the mixer. Stir and fold until most of the flour disappears. Add the rest of the flour mix and continue folding until all flour has disappeared. 7. Scrape batter into prepared pan. Run a metal spatula or dull knife blade through the batter to prevent large air bubbles. Avoid the bottom of the pan and smooth surface with a small spatula. The pan will be half full. 8. Bake for 25-35 mins, or until a wooden toothpick comes out clean from both center and sides. Cake should start to shrink from the sides after removal from the oven. 9. Let the cake cool in the pan on a wire rack for 10 mins. Invert the cake onto the wire rack, lightly coated with nonstick cooking spray. 10. If you happen to have a mishap with removal from the pan, powdered sugar can help! (😵‍💫🤷🏻‍♀️). 11. Yum!

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