@theartisticrocker: mhm sure #heavymetal #hardrock #systemofadown

The Artistic Rocker

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Region: US

Tuesday 14 April 2026 01:16:50 GMT

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Comments

Malachi Roberson :

Pepperoni and green peppers mushrooms olives chives

2026-04-15 06:04:41

14682

Diego :

2026-04-14 02:09:12

6766

Corbo :

isn't this song secretly about how bad capitalism is or something?

2026-04-14 19:22:28

3009

Abraham15511 :

2026-04-14 18:49:32

1433

Klingbeil_99 :

U forgot about terracotta pie bro

2026-04-15 03:05:09

571

￴￴ ￴￴￴￴ ￴￴ ￴￴￴￴ ￴￴ ￴￴￴￴ ￴￴ ￴￴￴ :

"soad isn't metal" soad is nu metal 😭

2026-04-15 03:41:24

344

j🪖 :

pepperoni and green peppers, mushrooms, olives, chives‼️pepperoni and green peppers, mushrooms, olives, chives‼️therapy therapy‼️

2026-04-14 05:05:29

106

LonelyWolf :

damn, too much haters... anyways! Love system of a down! especially the terracotta pie!

2026-04-15 22:39:48

74

Madelyn :

2026-04-14 04:29:48

73

Momazos Mega Man :

PEPPERONI AND GREEN PEPPERS MUSHROOMS OLIVES CHiVES 🗣️🔥

2026-04-15 03:57:56

65

🍃 Secnl 🛹 :

Terracotta pie

2026-04-14 13:17:26

38

Sven ⚛️ :

Soad is horrible

2026-04-15 17:27:33

36

Spidy :

2026-04-14 14:35:52

32

Flowed :

i wouldn't really consider soad metal

2026-04-15 06:42:04

31

YaBoyTedd :

PEPPERONI AND GREEN PEPPER MUSHROOMS OLIVE CHIIIVES

2026-04-15 16:25:36

26

the_rhinebo :

*Nu metal

2026-04-15 06:04:43

23

𝔒𝔡𝔢𝔰𝔰𝔞𝔈𝔯𝔦𝔰 :

Pepperoni and green peppers mushrooms olives chives

2026-04-16 15:06:03

16

crono768 :

now i want pizza

2026-04-15 23:24:30

16

Germonkey :

It would be evil if it said anchovies

2026-05-10 02:24:45

15

To see more videos from user @theartisticrocker, please go to the Tikwm homepage.

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Afternoon baking Sorted with my Olive Oil Grape Cake 🤌🏼 @Grapes from California - Ingredients 190g self-raising flour 85g almond meal Pinch of salt 3 eggs 200g caster sugar 40g honey 190g olive oil 150g Greek yoghurt 1tsp vanilla essence Zest of 1 orange Zest of 1 lemon 1 cup California Grapes  Frosting 100g butter 125g cream cheese 1 tsp vanilla 375g icing sugar  Extra California Grapes, top garnish  Preheat the oven to 160°C. Grease and line a 20cm round cake tin with baking paper.  In a large bowl, whisk together the eggs, caster sugar, honey, olive oil, Greek yoghurt, vanilla essence, orange zest, and lemon zest until smooth and slightly thickened.  In a separate bowl, combine the self-raising flour, almond meal, and salt. Gently fold the dry ingredients into the wet mixture until just combined.  Fold through half of the California grapes, then pour the batter into the prepared tin. Scatter the remaining grapes over the top.  Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.  For the frosting, beat together the butter, cream cheese, and vanilla until light and creamy. Gradually add the icing sugar and beat until smooth and fluffy.  Once the cake has cooled, spread the frosting evenly over the top and finish with a few extra fresh grapes if desired.

Afternoon baking Sorted with my Olive Oil Grape Cake 🤌🏼 @Grapes from California - Ingredients 190g self-raising flour 85g almond meal Pinch of salt 3 eggs 200g caster sugar 40g honey 190g olive oil 150g Greek yoghurt 1tsp vanilla essence Zest of 1 orange Zest of 1 lemon 1 cup California Grapes  Frosting 100g butter 125g cream cheese 1 tsp vanilla 375g icing sugar  Extra California Grapes, top garnish  Preheat the oven to 160°C. Grease and line a 20cm round cake tin with baking paper.  In a large bowl, whisk together the eggs, caster sugar, honey, olive oil, Greek yoghurt, vanilla essence, orange zest, and lemon zest until smooth and slightly thickened.  In a separate bowl, combine the self-raising flour, almond meal, and salt. Gently fold the dry ingredients into the wet mixture until just combined.  Fold through half of the California grapes, then pour the batter into the prepared tin. Scatter the remaining grapes over the top.  Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.  For the frosting, beat together the butter, cream cheese, and vanilla until light and creamy. Gradually add the icing sugar and beat until smooth and fluffy.  Once the cake has cooled, spread the frosting evenly over the top and finish with a few extra fresh grapes if desired.

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