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@spongedelish: Destroying the jaw breaker today we decided to soak in powder and dettol I used baby powder loved this to be fair and she still going 😂😍😍💛💛💛💛💛@DorySuds💚 @LushSudsWithL🫧 #spongesqueezing #sudsy #foryoupage❤️❤️ #dettol #satisfyingvideos

spongedelish
spongedelish
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Region: GB
Wednesday 22 July 2026 19:09:13 GMT
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Comments

suddyduck8
SuddyDuck :
love this jb like this x
2026-07-23 19:26:46
0
lushsudswithl
LushSudsWithL🫧 :
So flimsy😍
2026-07-22 19:18:54
1
cleaningwithcee94
🧽SqueezeWithCee🧽 :
She gorgeous 👀
2026-07-23 04:29:42
1
silviaboldrin0
SilviaB🧴🧽🧼 :
wooooowww
2026-07-22 21:44:41
1
bethy_boo_uk
Bethy💙Boo💙💙 :
You love your baby powder it was a creamy suds 💙💙💙
2026-07-22 19:15:05
1
dorysuds
DorySuds💚 :
ohhhh yesss 😍
2026-07-22 19:19:15
1
izzygrace507
🫧IZZY-GRACE🫧 :
2026-07-23 23:43:14
0
purplecherrys2
PurpleCherrySqueezes :
Wow 😍😍
2026-07-23 17:16:31
0
fairysudsmother
🧚‍♀️🫧FairySudsMother🫧🧚‍♀️ :
😍😍😍
2026-07-22 19:56:47
1
opal.cleaningg
opalsuds :
🤩🤩🤩
2026-07-22 19:14:12
1
lushsudswithl
LushSudsWithL🫧 :
😍😍😍
2026-07-22 19:18:44
0
sudswithmoll
sudswithmoll :
😍😍😍😍😍
2026-07-22 21:59:09
1
sudsbyi
Sudsbyi :
😍😍😍😍
2026-07-23 07:44:13
0
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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
#حلاوة_اللقاء #yourusername #fyp #blowthisup #هواجيس_الليل
#حلاوة_اللقاء #yourusername #fyp #blowthisup #هواجيس_الليل
#CapCut กลิ่นไม้สุดหรู เหมาะทั้งผู้ชายและผู้หญิง กลิ่นไม่ธรรมดาไม่ซ้ำใคร กลิ่นสนเบาๆ ฉีดไปเดตหรือช้อปปิ้งดูดีมาก เป็นน้ำหอมที่ฮิตมากในไทย#น้ำหอมติดทน #น้ำหอมราคาถูก #น้ำหอมสาวไทย #น้ำหอมกลิ่นดี
#CapCut กลิ่นไม้สุดหรู เหมาะทั้งผู้ชายและผู้หญิง กลิ่นไม่ธรรมดาไม่ซ้ำใคร กลิ่นสนเบาๆ ฉีดไปเดตหรือช้อปปิ้งดูดีมาก เป็นน้ำหอมที่ฮิตมากในไทย#น้ำหอมติดทน #น้ำหอมราคาถูก #น้ำหอมสาวไทย #น้ำหอมกลิ่นดี
this is my video stop stealing it 🖤 (repost cause main got hacked) #fyp
this is my video stop stealing it 🖤 (repost cause main got hacked) #fyp
𝗶bu BiLaNg👻 PaKaI iNi DuLu,📦 BiAr mErEkA 👬👭 mAu Main,AkU MaLu📦 TPI Nurut AJA,KeNaPa AkU dijauhin,🏃🏃‍♀️🏃‍♂️🏃‍♀️sAlaH Ku ApA ,dOsA⚖️Ku ApA,aKu CuMa MaU PuNyA tEmAN hss hss 😭😭 PULANG NanGiS,iBu👻 peluk🫂,Ayah BiLaNG🗣️,SaBAr ya NAk 👻 #soundviral #fypシ゚viral #foryoupage #meme #creatorsearchinsights
𝗶bu BiLaNg👻 PaKaI iNi DuLu,📦 BiAr mErEkA 👬👭 mAu Main,AkU MaLu📦 TPI Nurut AJA,KeNaPa AkU dijauhin,🏃🏃‍♀️🏃‍♂️🏃‍♀️sAlaH Ku ApA ,dOsA⚖️Ku ApA,aKu CuMa MaU PuNyA tEmAN hss hss 😭😭 PULANG NanGiS,iBu👻 peluk🫂,Ayah BiLaNG🗣️,SaBAr ya NAk 👻 #soundviral #fypシ゚viral #foryoupage #meme #creatorsearchinsights
Lần đầu tiên tui thấy có loại bánh mà giống bao bì y chang luôn #banhquycocsocola #banhcocsocola #banhquynhansocola #chocmet
Lần đầu tiên tui thấy có loại bánh mà giống bao bì y chang luôn #banhquycocsocola #banhcocsocola #banhquynhansocola #chocmet

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