@pegadinha733: pegadinha do "desenrolado"😅 #pegadinha #humor #sorria

pegadinha
pegadinha
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Region: BR
Sunday 15 February 2026 00:46:45 GMT
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osana533
osana533 :
mano diz o resultado final como ele se recuperou?
2026-02-15 10:25:38
253
hailakauana745
Haila ☺️ :
🤣😂😂😂 pleno domingo cedo ,acordando a casa toda de tanto rir 🤣🤣
2026-02-15 11:42:27
238
leandrobmoraes1
leandro.mcp :
sério mano o que aconteceu com o cara mano?....kkkk
2026-02-15 13:37:23
102
josiasdasilva352
Josias Da Silva :
Filipe maestro ex jogador do Vasco agora tá fazendo vídeo.
2026-02-17 02:01:19
86
admiradodebelasmulheres
messias Ferreira obom tem nome :
acho que o cara fez uma pegadinha com ele no final fingiu q tava pensando mal parece q o feitiço virou contra o feiticeiro😅😂🤣😁
2026-02-16 01:28:33
11
valdeci.martins114
Valdeci Martins :
continuação parte 2
2026-03-13 19:56:05
7
tikimfernandesfernandes
Tikim Fernandes :
desenrolado trolou também kk
2026-02-17 17:41:06
17
geremiasbarbosa250
geremiasbarbosa250 :
aí você passou dos limites 😂😂
2026-02-15 08:31:52
16
valdecirdias17
user203460Valdecir :
Combinado, a partir do momento que combina o vídeo perde a graça
2026-02-15 14:37:24
26
deivsonmedeiros2
Deivson Medeiros :
2026-02-15 07:47:20
11
sem.futuro639
sem futuro :
foi fazer a pegadinha caiu na pegadinha kkkkk
2026-02-22 18:51:57
9
cristiano102857
Cristiano1028@ :
merecia ver o final desse vídeo aí 😅😂😂😂😂
2026-02-15 15:24:57
33
anapaulasouza5933
Paula :
bonito tu né não 😂😂😂😂 me quebrou kkkkkkkk
2026-02-16 00:32:03
9
ribamar8734
Ribamar :
ele passou mal mesmo
2026-02-15 10:52:59
5
janicleciopereira007
Janiclecio Pereira tudo posso :
quem caiu na pegadinha foi ele😂😂
2026-02-15 23:47:28
5
fausto.bueno73
faustobueno17 :
joao Cleber vendo esses atores
2026-02-15 09:40:53
8
thiagao30th
thiagão, pinturas em geral,,,! :
parte 2
2026-02-15 09:31:52
7
ediana164
Ediana :
o que aconteceu cim ele???
2026-02-15 09:20:02
13
arthurbalearthurb
arthurbalearthurb :
estragou a pegadinha no final
2026-02-15 09:37:12
9
fabio.nicolau3
Fabio Nicolau :
KD o final , ele se recuperou do susto
2026-02-21 16:14:07
7
chocolate4258
chocolate :
Thiago, vc é muito bom eu desliguei o aplicativo para ver seus vídeos, me acabando de tanto rir
2026-02-15 12:13:34
7
helio.francisco47
helio Francisco :
iai que aconteceu com u camarda
2026-02-15 11:28:07
8
marcelo.pereira.a1
Marcelo :
aí o que aconteceu com o cara😳😳😳😳😳
2026-02-15 15:28:48
30
im_john_crvg_98
im_john_crvg_98 :
tudo combinado vi um coadjuvante dele em outros videos
2026-02-17 16:26:12
5
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SACHER TORTE: THE ULTIMATE CHOCOLATE DESSERT 😍🍫 A true classic of Viennese pastry you can easily make at home and seriously impress everyone 😋 With these tips, you’ll get a glossy, rich chocolate glaze with zero stress 😉✨ 👉 INGREDIENTS (for a 22cm cake pan) For the cake batter: 100g dark chocolate (60–70%) 250g (1 cup + 2 tbsp) butter 90g (1/2 cup) granulated sugar 25g (3 tbsp) powdered sugar 180g eggs (about 3 eggs), separated 150g (1 1/4 cups) all-purpose flour 6g (1 1/2 tsp) baking powder A pinch of salt For the filling: 250 g (3/4 cup) smooth apricot jam For the glaze: 300g dark chocolate 230g (1 cup) heavy cream 👉METHOD 1. Start by creaming the softened butter with the powdered sugar. Gradually add the egg yolks (at room temperature). Meanwhile, melt the dark chocolate and slowly pour it into the well-whipped mixture. 2. In a separate bowl, whip the egg whites, adding the granulated sugar little by little, until glossy and softly whipped (not too stiff). 3. Gently fold the whipped egg whites into the batter in several additions, alternating with the sifted flour and baking powder. Be very careful not to deflate the mixture. 4. Pour the batter into a greased cake pan and bake in a fan oven at 170°C/340°F for about 40 minutes. Always check doneness with a toothpick. 5. While the cake is baking, prepare the glaze: pour the cream into a saucepan and heat until it just begins to simmer. Remove from the heat and add the chocolate, stirring until smooth. 6. Let the cake cool completely, then remove it from the pan and slice it in half horizontally. Spread a thin layer of apricot jam on the inside, then use the remaining jam to coat the outside of the cake. 7. Pour the chocolate glaze over the cake and smooth it with a spatula, removing any excess. 8. I used the extra glaze to write on top of the cake. 9. Slice and serve with lightly whipped, unsweetened cream, just like they do in Vienna. 10. Enjoy your cake! TIPS: If you can’t find smooth apricot jam, place it in a container with a small splash of water and blend it with an immersion blender until smooth. Store the cake in the refrigerator, well covered (ideally under a glass cake dome), so it doesn’t dry out. It will keep for about 5 days when properly covered and refrigerated.
SACHER TORTE: THE ULTIMATE CHOCOLATE DESSERT 😍🍫 A true classic of Viennese pastry you can easily make at home and seriously impress everyone 😋 With these tips, you’ll get a glossy, rich chocolate glaze with zero stress 😉✨ 👉 INGREDIENTS (for a 22cm cake pan) For the cake batter: 100g dark chocolate (60–70%) 250g (1 cup + 2 tbsp) butter 90g (1/2 cup) granulated sugar 25g (3 tbsp) powdered sugar 180g eggs (about 3 eggs), separated 150g (1 1/4 cups) all-purpose flour 6g (1 1/2 tsp) baking powder A pinch of salt For the filling: 250 g (3/4 cup) smooth apricot jam For the glaze: 300g dark chocolate 230g (1 cup) heavy cream 👉METHOD 1. Start by creaming the softened butter with the powdered sugar. Gradually add the egg yolks (at room temperature). Meanwhile, melt the dark chocolate and slowly pour it into the well-whipped mixture. 2. In a separate bowl, whip the egg whites, adding the granulated sugar little by little, until glossy and softly whipped (not too stiff). 3. Gently fold the whipped egg whites into the batter in several additions, alternating with the sifted flour and baking powder. Be very careful not to deflate the mixture. 4. Pour the batter into a greased cake pan and bake in a fan oven at 170°C/340°F for about 40 minutes. Always check doneness with a toothpick. 5. While the cake is baking, prepare the glaze: pour the cream into a saucepan and heat until it just begins to simmer. Remove from the heat and add the chocolate, stirring until smooth. 6. Let the cake cool completely, then remove it from the pan and slice it in half horizontally. Spread a thin layer of apricot jam on the inside, then use the remaining jam to coat the outside of the cake. 7. Pour the chocolate glaze over the cake and smooth it with a spatula, removing any excess. 8. I used the extra glaze to write on top of the cake. 9. Slice and serve with lightly whipped, unsweetened cream, just like they do in Vienna. 10. Enjoy your cake! TIPS: If you can’t find smooth apricot jam, place it in a container with a small splash of water and blend it with an immersion blender until smooth. Store the cake in the refrigerator, well covered (ideally under a glass cake dome), so it doesn’t dry out. It will keep for about 5 days when properly covered and refrigerated.

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