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@ennuile: This game is expensive and I am ✨️irresponsible✨️ || #wuxia #燕云十六声 #wwmccps8 #wherewindsmeet #wwm

𝕰𝖓𝖓𝖚𝖎𝖑𝖊
𝕰𝖓𝖓𝖚𝖎𝖑𝖊
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Region: DE
Saturday 20 June 2026 12:44:48 GMT
337
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No Watermark .mp4 (3.11MB) No Watermark(HD) .mp4 (3.11MB) Watermark .mp4 (3.11MB) Music .mp3

Comments

wwm.sona
SonaSnack :
2026-06-20 13:44:05
0
a_lanruo
A'Lanruo :
2026-06-21 10:16:53
0
noctixeepy
Noctixs :
This game taking all our money
2026-06-20 12:48:40
1
lostinskies96
Lostinskies :
Me with this game
2026-06-20 17:33:16
0
meii7377
Meii :
2026-06-20 13:24:35
0
empressxem
Em :
2026-06-20 20:17:27
0
To see more videos from user @ennuile, please go to the Tikwm homepage.

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A year of lifting, eating, and loving every second of the journey back to me…and yes, dessert is always on the menu😉 Classic Sour Cream Pound Cake • 300g unsalted butter, very soft (room temperature) • 60ml vegetable oil • 500g caster sugar • 6 large eggs, room temperature • 300g full-fat sour cream, room temperature • 360g plain flour • ½ tsp bicarbonate of soda • ½ tsp fine salt • 2 tsp vanilla bean paste • Icing sugar, for dusting 1. Heat oven to 140°C fan. Generously grease a deep 9-inch bundt tin with butter, then dust lightly with flour, tapping out any excess. 2. Beat the butter, vegetable oil, and sugar together in a stand mixer on medium speed for 5–7 minutes until very pale and fluffy. Beat in the eggs one at a time, mixing well after each and scraping down the bowl. 3. Mix in the sour cream and vanilla until smooth. In a separate bowl, whisk the flour, bicarbonate, and salt, then fold this into the batter in two additions on the lowest speed or by hand until just combined. 4. Spoon the batter evenly into the prepared bundt tin, smooth the top, and bake for 80 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. 5. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. Dust with icing sugar before serving. 6. Serve thick slices with softly whipped cream mixed with a little icing sugar and vanilla, and a drizzle of maple syrup. #myfitnessjourney
A year of lifting, eating, and loving every second of the journey back to me…and yes, dessert is always on the menu😉 Classic Sour Cream Pound Cake • 300g unsalted butter, very soft (room temperature) • 60ml vegetable oil • 500g caster sugar • 6 large eggs, room temperature • 300g full-fat sour cream, room temperature • 360g plain flour • ½ tsp bicarbonate of soda • ½ tsp fine salt • 2 tsp vanilla bean paste • Icing sugar, for dusting 1. Heat oven to 140°C fan. Generously grease a deep 9-inch bundt tin with butter, then dust lightly with flour, tapping out any excess. 2. Beat the butter, vegetable oil, and sugar together in a stand mixer on medium speed for 5–7 minutes until very pale and fluffy. Beat in the eggs one at a time, mixing well after each and scraping down the bowl. 3. Mix in the sour cream and vanilla until smooth. In a separate bowl, whisk the flour, bicarbonate, and salt, then fold this into the batter in two additions on the lowest speed or by hand until just combined. 4. Spoon the batter evenly into the prepared bundt tin, smooth the top, and bake for 80 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. 5. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. Dust with icing sugar before serving. 6. Serve thick slices with softly whipped cream mixed with a little icing sugar and vanilla, and a drizzle of maple syrup. #myfitnessjourney

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