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@andremode_col: Guía de tonos de los nuevos delineadores de labios de Ani-k ✨ #delineadordelabios #lips #maquillaje #anik #marcascolombianas
ANDRE MODE
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Region: CO
Wednesday 25 February 2026 22:55:33 GMT
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Comments
Angie corrales :
Dónde los compras?
2026-02-27 01:53:57
2
Natalia Martinez :
el 03 😍
2026-02-25 23:26:18
2
Joseph Camelo :
El tono 03 🔥 Anik la esta dando
2026-02-26 00:11:16
2
𝙹𝚘𝚑𝚊𝚗𝚊 𝙻𝚘𝚣𝚊𝚗𝚘 :
Puedes hacer de los lip balm por fis 🩷
2026-02-27 03:28:32
2
UMBRAL • MAKEUP :
son muy cremocitos y su calidadad una de las mejores
2026-02-26 21:22:29
1
La de los Spoilers 🚨 :
El 03 es espectacular
2026-02-26 21:49:57
2
Luisa Valencia M. :
Los dos últimos divinos 😍
2026-02-25 23:03:58
2
Malu :
Tonos 3 y 4 relindisimoooss
2026-03-22 15:19:16
1
Claudia Gutierrez De P :
Me gustan los tres últimos
2026-02-26 01:38:00
2
Carito | Beauty and Makeup :
todos te quedan lindos 🤩
2026-03-02 02:46:09
1
alejaenelcampo.col :
Ame el nude 😍😍 creo que esos son mis tonos del momento 💖💖💖
2026-02-25 22:58:52
2
Candelis & Essence Studio :
🥰los 2 últimos me encantaron como se te ven 🥰
2026-02-25 23:29:34
2
To see more videos from user @andremode_col, please go to the Tikwm homepage.
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no recipe given from the original post by @melngtf so i decided to create my own😅 here’s what i came up with after a couple iterations: silky tofu & youtiao cheesecake: (the pan i used was about 7”l x 5”w x 3”h) (youtiao i got freshly made from a chinese restaurant in long island city but any city with a chinese community should have them) • 224g cream cheese • 300g silken tofu, drained and dried • 70g sugar • 120g heavy cream, whipped to soft peaks • 60-75g unsweetened soy milk • 12-14g gelatin sheets • pinch of salt optionally, kinako (or roasted soybean powder) dry 3-4 youtiao in a 275°F oven for 20-30 minutes until dry and crisp. line a loaf pan with parchment lengthwise and widthwise and pack the youtiao inside (will need to cut up pieces and arrange to fill in gaps). cut gelatin sheets into small pieces and bloom in the soy milk, then gently warm and mix until fully dissolved. blend cream cheese, tofu, sugar, and salt until smooth. blend in the gelatin mixture, then fold the batter into the whipped cream. strain the batter through a fine mesh sieve. pour the strained mixture over the youtiao, chill overnight, freeze for 20-25 minutes, and slice. optionally, dust with kinako, which isn’t traditional but adds another layer of soybean depth.
#CapCut
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