@jasminbridges: 🐫You can use moose or spritz instead of wax too but this is what I use to get my wigs to lay flat! #hotcomb #howtohotcomb #pinkhairaccessories

Jasmin Bridges 💕
Jasmin Bridges 💕
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Friday 27 February 2026 19:42:21 GMT
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Replying to @Kqleenx here is the instrctuons! :)  For the cookie 1 cup 227 g salted butter, softened ⅔ cup vegetable oil 1 cups granulated sugar 1 cup powdered sugar ½ teaspoon baking soda ¾ teaspoon baking powder 2 teaspoon salt ¼ cup sour cream room temperature 2 large eggs room temperature 1 teaspoon vanilla extract 1 tablespoon toasted coconut extract, I used amoretti, but regular extract is fine. 5 ⅓ cups all-purpose flour For the cream cheese frosting 1 ½ cups unsalted butter room temperature 6 oz. cream cheese room temperature 6 cups powdered sugar measured and then sifted 2 teaspoons heavy whipping cream 2 teaspoons coconut extract 3 spoonfuls lime curd pinch of salt Preheat the oven to 325 degrees F. Line 3 sheet pans with parchment paper.  In the bowl of a stand mixer fitted with the paddle attachment cream the butter, oil, granulated sugar and powdered sugar on medium speed. Add the eggs, one time at a time mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Add in the vanilla and coconut extract. Mix just until combined. Add the baking soda, baking powder, salt, and the flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix. Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets. (I baked 9 cookies on each sheet pan.) Using a flat surface, like a pancake spatula, or the bottom of a cup that has a flat surface, slowly press down each. I like mine a little thicker, so I didn’t smash down very much. (Ideally the cookies should be around ½ thick) Bake the cookies for 10-12 minutes until just set. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. While the cookies are cooling make the coconut frosting
Replying to @Kqleenx here is the instrctuons! :) For the cookie 1 cup 227 g salted butter, softened ⅔ cup vegetable oil 1 cups granulated sugar 1 cup powdered sugar ½ teaspoon baking soda ¾ teaspoon baking powder 2 teaspoon salt ¼ cup sour cream room temperature 2 large eggs room temperature 1 teaspoon vanilla extract 1 tablespoon toasted coconut extract, I used amoretti, but regular extract is fine. 5 ⅓ cups all-purpose flour For the cream cheese frosting 1 ½ cups unsalted butter room temperature 6 oz. cream cheese room temperature 6 cups powdered sugar measured and then sifted 2 teaspoons heavy whipping cream 2 teaspoons coconut extract 3 spoonfuls lime curd pinch of salt Preheat the oven to 325 degrees F. Line 3 sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment cream the butter, oil, granulated sugar and powdered sugar on medium speed. Add the eggs, one time at a time mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Add in the vanilla and coconut extract. Mix just until combined. Add the baking soda, baking powder, salt, and the flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix. Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets. (I baked 9 cookies on each sheet pan.) Using a flat surface, like a pancake spatula, or the bottom of a cup that has a flat surface, slowly press down each. I like mine a little thicker, so I didn’t smash down very much. (Ideally the cookies should be around ½ thick) Bake the cookies for 10-12 minutes until just set. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. While the cookies are cooling make the coconut frosting

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