@w2edkim: that should be me #lyrics #applemusic #ipad #fyp

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Region: PH

Thursday 29 January 2026 05:57:38 GMT

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Comments

bila.rowr :

just:hanya friend:teman just friend:yg baca

2026-05-25 12:21:28

235

아핀 :

"that should be me"

2026-02-02 03:26:57

540

b0l052 :

HAHAHHAH just friend

2026-06-08 13:15:06

0

ɑׁׅ_֮ϐׁ✌😉 :

Yg buat lagu lagi just friend ya?

2026-05-21 09:33:47

36

𝒟𝐸 𝜗𝜚⋆˚ :

2026-02-03 09:06:44

14

💋 :

2026-02-03 14:41:23

41

g4n :

2026-01-31 15:43:48

21

umill :

2026-01-31 23:51:47

15

Marsyaaa :

2026-02-01 11:21:42

11

taromilkcheese :

2026-02-01 02:51:19

14

Axllangkay :

2026-02-01 23:24:32

12

jakii :

2026-02-02 15:59:19

8

👨🏼‍🦯 :

2026-02-01 01:08:12

20

joevanbasten :

2026-01-31 16:04:22

5

someone :

2026-02-01 12:51:09

7

t :

harusnya aku yg dapet waktu kamu, bukan malah temen" kamu trss wkwkwk

2026-02-04 05:13:41

45

pikla :

acak'nih lagu pls

2026-02-05 03:19:03

49

Panggil olvy aja :

Kangen era ini

2026-02-03 04:45:56

6

V :

first

2026-01-29 09:27:55

9

xrik"kaaa,👅 :

###2222..

2026-05-26 20:51:15

2

ZAKXZ :

just just apa yg pahit

2026-05-31 14:44:49

0

Jenny&mumu🌷🐾 :

2026-02-03 07:50:58

3

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Ending the week on a sweet note, my Passionfruit & Lemon Skillet Cake with a macadamia crumble baked right on top. Simple, golden, and straight from the pan. I’ve been loving the NOOK range from @Baccarat Australia lately it’s durable, toxin-free, and looks good enough to serve as is. Available at THE COOK SHOP @MyerAus #ChefOffDuty #BaccaratCookware #TheCookShop - For the cake: 450g caster sugar 450g self raising flour 345g unsalted butter, melted 6 eggs Zest of 3 lemons 120ml lemon juice 180ml passionfruit pulp 1tsp vanilla 1 punnet raspberries For the syrup: 100ml passionfruit pulp 100ml lemon juice 100g caster sugar For the cream cheese frosting: 250g cream cheese, cold 100g unsalted butter, softened 200g icing sugar 1 tsp vanilla Pinch of salt Zest of half a lemon Heat the oven to 160°C and grease a 23cm pan. Sift together the self raising flour and caster sugar and whisk to combine. Add the remaining ingredients and whisk to combine. Pour into the pan, top with the raspberries and bake for about 25 to 30 minutes until golden. Warm the syrup ingredients in a small pot until the sugar dissolves, then brush over the warm cake. Allow to cool. Beat the cream cheese until smooth, then add the butter and keep beating until it looks like one mixture. Add the icing sugar, vanilla, lemon zest and salt and beat until fluffy. Spread onto the cooled cake. Decorate as you like with raspberries, passionfruit and lemon zest.

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