@cazetv: DAQUI A POUCO TEREMOS MESSI X VOZINHA 🇦🇷⚔️🇨🇻🤯 QUAL O PLACAR DE HOJE? 👀🤔 🚨 𝐒𝐄 𝐓𝐄𝐌 𝐂𝐎𝐏𝐀, 𝐄𝐒𝐐𝐔𝐄𝐂𝐄! É na CazéTV! 🤩📺 #CopaNaCazéTV #PlanejamentoCazéTV #Messi #cztv04 #cztv07 #Original #IA

CazéTV
CazéTV
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Region: BR
Friday 03 July 2026 20:16:23 GMT
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aman.santiago1
Aman Santiago :
Who is here after 3:2
2026-07-04 00:48:48
57
swanson4
Swanson14 :
Stop using AI
2026-07-04 02:09:35
1
mallamwq
mallamwq :
respect
2026-07-04 01:15:46
12
merellesx
merellesx :
Vozinha é gigante, messi tá no bolso dele hj😂
2026-07-04 00:28:43
11
pequenobolseiro
Benfica :
vai cabo verde, botei meu dinheiro em voces 🛐🛐🛐🛐
2026-07-03 20:25:54
429
maluhzinha275
Maluhzinha :
Já sinto a bola do Messi entrando
2026-07-03 20:42:48
32
precisamosdeajuda4
precisamosdeajuda😭💔 :
PASSANDO FOME AQUI🥺MEU ANIVERSÁRIO HOJE AJUDAAA
2026-07-03 20:20:24
128
lunninhassantos
Lunna Santos :
Vozinha segurando tudo hoje
2026-07-03 20:21:14
78
vitor.hugo7822
Vitor Hugo :
e foi gol
2026-07-03 22:31:37
7
farphywx
Farphyy :
Infelizmente, a Argentina vai ganhar
2026-07-03 20:24:32
6
.yunahutt_bias
~ 🍓 𝓨𝓾𝓷𝓪𝓱 🎐 ~ :
VOZINHA E TUDO SEUU FORCAA
2026-07-03 20:21:11
13
heithorvieira34
heithorvieira34 :
BORA VOZINHA ESTAMOS COM VC🤍🫶❤️
2026-07-03 20:19:33
15
arthurzxys
Knight 🫩✌🏻 :
2X2 vamoooo
2026-07-04 00:18:55
13
rick._.rufino
rick_rufino :
Hj tem gol do meu ídolo Messi
2026-07-03 20:20:35
8
marcos.sousa3209
Marcos Sousa :
Cabo Verde 8 Argentina 0.
2026-07-03 20:56:13
42
natanaelviniciuse
Natanael Vinicius :
3 a 2 pra cabo verde
2026-07-03 21:11:01
12
user801187767
user :
Nem neuer, cortouis, keylor navas, casillas, parou o messi, me diz quem é vozinha😂😂😂😂
2026-07-03 20:36:57
3
maria14_150
maria :
qual o nome da música???
2026-07-04 01:55:58
0
heitor.983
Heitor.98 :
quando o jogo?
2026-07-03 20:37:58
0
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Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting.  - Red Velvet Cinnamon Rolls Makes 12  For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power  1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing:  200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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