@femmestfawn: Just a teensy tiny smooch #butchfemme #wlw

femmestfawn
femmestfawn
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Region: US
Friday 01 May 2026 15:26:02 GMT
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brazilnvt
mia☘︎ ݁ :
i need to know what lipstick you use like omg. it’s the perfect red
2026-05-14 19:28:29
32
clownfishdavy
.+*Lupe*+. :
yall are so cute together 🥹🥹🫶🏼
2026-05-01 20:51:22
97
yyvavili
⏾ :
ive never seen red lipstick match someone so well youre beautiful
2026-05-02 21:17:54
5
barnabydarlington
Jesse :
Teeny smooch before we leave the house and then I return home with lipstick literally all over my face 😂
2026-05-02 09:16:31
13
ddinoosaurr
annaa ╋━ :
y’all so beautiful!!!
2026-05-01 15:46:44
2
mistuhdial
niCHole :
adorbs
2026-05-20 02:01:52
0
smalltownbutch
smalltownbutch :
Love
2026-05-10 16:44:36
0
thatfemmewitch
Butch Bandit 🇵🇸 :
My butch will ask if I’m wearing one of my transfer proof lipsticks or not. If not, I get so many cheek and forehead smooches 🤣🥰
2026-05-02 12:21:09
3
nessa.nicolas
Nessa :
you know what like it doesn’t even matter I don’t want this that bad 🙄🙄🙄🙄 you guys look really happy together and I wish you the best 🫤🫤
2026-05-07 16:57:59
1
ari.022211
ari.022211 :
🥲🤍🤍
2026-05-17 16:04:57
0
charchar_j
Charlizeee :
Sending this to my butch because HE KEEPS MESSING MINE UPPP🤬
2026-05-21 18:49:41
2
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I’ve never met a banoffee I didn’t like, so when I was called to make dessert for a family gathering, I knew banoffee would be a well-loved crowd favourite! I added a layer of dark chocolate ganache for extra oomph, & you know we demolished this 🤤 🍫 Chocolate Banoffee 🍌 Serves 18-20 Biscuit Base: - 400g biscuits (I used 200g Butternut Snap & 200g Shortbread) - 140g unsalted butter, melted. 1. Grease a 25cm tart pan & line base with baking paper. 2. Place biscuits into a food processor & blitz to a fine crumb. Add butter & blitz until combined.  3. Press mixture over the base & up the sides of tart pan. Chill in fridge for 30 mins. Chocolate Ganache: - 400g dark chocolate, chopped - 200ml thickened cream 1. Place cream in a medium saucepan over low heat, & heat until just about to boil. 2. Carefully pour hot cream over chocolate & gently mix to ensure chocolate is evenly covered. Leave for 10 minutes. 3. Stir until ganache mixture is smooth. TIP: You can use the microwave method by placing chocolate & cream in a large, heat-proof bowl. Heat in microwave for 1 minute at a time, stirring in between, until melted Dulce De Leche: - I used 400g of my recipe from #BakeMyDayCookbook (p294), but store bought is FINE! Dulce de leche is available in supermarkets (like Coles) & online. 1. Spoon 400g of dulce de leche into chilled tart & smooth to cover the base. Chill in fridge for 30 mins. Assembly: - 4 x large bananas, sliced (save 1 banana to brûlée) - 2 tbsp demerara or caster sugar  - 600ml thickened cream - 1 tsp vanilla bean paste - 50g icing sugar - Extra dulce de leche (or canned caramel), to drizzle 1. Layer 3 x bananas (sliced) on top of the caramel. Place back into fridge. 2. Place remaining banana slices onto a cooking tray or fry pan & sprinkle with sugar. Using a kitchen blow torch, brûlée the sugar until golden brown. 3. In a large mixing bowl, whip together cream, vanilla & icing sugar, until stiff peaks form. 4. Dollop cream onto tart & use a spatula to decorate into soft waves. 5. Decorate with brûléed banana & drizzle with extra caramel.  6. Serve immediately, or you can refrigerate for 1-2 days. ENJOY! 😋 #katherinesabbath #banoffee #chocolatebanoffee #dessert
I’ve never met a banoffee I didn’t like, so when I was called to make dessert for a family gathering, I knew banoffee would be a well-loved crowd favourite! I added a layer of dark chocolate ganache for extra oomph, & you know we demolished this 🤤 🍫 Chocolate Banoffee 🍌 Serves 18-20 Biscuit Base: - 400g biscuits (I used 200g Butternut Snap & 200g Shortbread) - 140g unsalted butter, melted. 1. Grease a 25cm tart pan & line base with baking paper. 2. Place biscuits into a food processor & blitz to a fine crumb. Add butter & blitz until combined. 3. Press mixture over the base & up the sides of tart pan. Chill in fridge for 30 mins. Chocolate Ganache: - 400g dark chocolate, chopped - 200ml thickened cream 1. Place cream in a medium saucepan over low heat, & heat until just about to boil. 2. Carefully pour hot cream over chocolate & gently mix to ensure chocolate is evenly covered. Leave for 10 minutes. 3. Stir until ganache mixture is smooth. TIP: You can use the microwave method by placing chocolate & cream in a large, heat-proof bowl. Heat in microwave for 1 minute at a time, stirring in between, until melted Dulce De Leche: - I used 400g of my recipe from #BakeMyDayCookbook (p294), but store bought is FINE! Dulce de leche is available in supermarkets (like Coles) & online. 1. Spoon 400g of dulce de leche into chilled tart & smooth to cover the base. Chill in fridge for 30 mins. Assembly: - 4 x large bananas, sliced (save 1 banana to brûlée) - 2 tbsp demerara or caster sugar - 600ml thickened cream - 1 tsp vanilla bean paste - 50g icing sugar - Extra dulce de leche (or canned caramel), to drizzle 1. Layer 3 x bananas (sliced) on top of the caramel. Place back into fridge. 2. Place remaining banana slices onto a cooking tray or fry pan & sprinkle with sugar. Using a kitchen blow torch, brûlée the sugar until golden brown. 3. In a large mixing bowl, whip together cream, vanilla & icing sugar, until stiff peaks form. 4. Dollop cream onto tart & use a spatula to decorate into soft waves. 5. Decorate with brûléed banana & drizzle with extra caramel. 6. Serve immediately, or you can refrigerate for 1-2 days. ENJOY! 😋 #katherinesabbath #banoffee #chocolatebanoffee #dessert

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