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@johanaa_cg: Papelitos de control de grasa de Carslan! #oilcontrolpaper #blottingpaper #carslanoilblottingsettingsheet #DealsForYouDays #TikTokShopCreatorPicks

Johana💋
Johana💋
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Region: US
Tuesday 16 June 2026 03:58:58 GMT
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Comments

elsyperez598
elsyperez598 :
los tengo y me encantan soy piel super grasosa
2026-06-19 23:32:15
1
florgamezvela
Flor Gamez Vela :
Con Que te haces tus ondas ?
2026-07-27 23:43:20
0
moda_petite
moda_petite :
Wow súper buenos y son papelitos muy prácticos.
2026-06-18 14:44:47
0
marisolherrera330
Marisol :
{
2026-07-12 07:06:08
0
To see more videos from user @johanaa_cg, please go to the Tikwm homepage.

Other Videos

Olive Oil Carrot Cake Recipe ⬇️ 375ml olive oil 6 large eggs 340g light brown sugar 300g grated carrots 450g (wholemeal if you can get it) self raising flour 3tsp baking powder 2 tsp mixed spice 2 tsp ground ginger 100g walnuts (optional) For the cream cheese icing 150g butter 250g cream cheese 850g icing sugar Method Preheat oven to 180c fan. Line base of two 8” cake pans with a circle of baking parchment. Using an electric whisk beat together the oil, eggs and sugar until pale and thickened approx 5 mins. Fold the carrots into the mixture, then stir in the dry ingredients. Split between the two tins and bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. For the icing, beat the butter in a stand mixer or with an electric whisk until pale. Approx 3mins. Then add the cream cheese and combine. In two halves add the icing sugar, beating well inbetween. When cake is completely cool ice the middle and then a crumb coat around the outside. Put in fridge for 2 hours. Then use remaining icing to decorate the outside. ##carrotcake##fromscratch##packedlunchideas
Olive Oil Carrot Cake Recipe ⬇️ 375ml olive oil 6 large eggs 340g light brown sugar 300g grated carrots 450g (wholemeal if you can get it) self raising flour 3tsp baking powder 2 tsp mixed spice 2 tsp ground ginger 100g walnuts (optional) For the cream cheese icing 150g butter 250g cream cheese 850g icing sugar Method Preheat oven to 180c fan. Line base of two 8” cake pans with a circle of baking parchment. Using an electric whisk beat together the oil, eggs and sugar until pale and thickened approx 5 mins. Fold the carrots into the mixture, then stir in the dry ingredients. Split between the two tins and bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. For the icing, beat the butter in a stand mixer or with an electric whisk until pale. Approx 3mins. Then add the cream cheese and combine. In two halves add the icing sugar, beating well inbetween. When cake is completely cool ice the middle and then a crumb coat around the outside. Put in fridge for 2 hours. Then use remaining icing to decorate the outside. ##carrotcake##fromscratch##packedlunchideas
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