@simpmafia: Evolution of Spider Man #marvelvscapcom #marveltokon

simpmafia.com
simpmafia.com
Open In TikTok:
Region: US
Thursday 30 July 2026 16:14:54 GMT
574057
23587
148
391

Music

Download

Comments

yvngzay.09
Yvng Zay 💪🏾🎮 :
Why tf is he standing like that
2026-07-31 03:33:12
928
jaydenedmond81
Jayden Edmond :
I know bros back dying
2026-07-30 17:37:47
649
ayed9611
عوكل :
2026-08-01 17:00:58
175
addam_muhammad
Adam :
why always🤟🤟🤟🤟
2026-07-30 19:16:48
407
chayrixis
Chayrixis :
2026-08-01 03:07:48
63
aruneruherbs
Aru Neru Herbs :
What spiderman feels
2026-07-31 11:17:49
48
motion5551
Motion :
Everything after Capcom 2 looks weird
2026-07-30 21:22:44
23
kt_unknown13
KT_uknown :
His pose ain’t change until 2026✌️😭
2026-07-31 23:24:43
24
uhmwhiskey
WH1SKEY :
Oh my goodness tokōn is the only game that actually decided to let his back rest a lil bit 😭
2026-07-30 18:28:28
67
.7073470
jux Morgan 🐴🐎 :
2026-07-31 14:59:36
17
afkar_parker
afkar🦖 :
2026 is mid
2026-07-31 11:35:21
5
faleirodani1
Daniel :
pra que ficar nessa posse?
2026-08-02 06:37:27
2
wajan_panas2
Samsul_Gunshop :
itu gem spiderbob yaa
2026-08-01 17:52:13
0
alan21548
alan🏀 :
banda quiero saber de un juego en el q esta (Mario bros, spiderman, ryu y creo q eran 2 ninfas) era en 2D y creo q se jugaba en computadora
2026-08-01 01:03:16
1
jonathancapera828
J_C ._. :
2026-08-02 01:17:30
3
erdzhan_erseiyt
erdzhan_erseiyt :
Да,а в чем разница?
2026-08-01 19:54:07
1
jxhn.red
J :
Sip, un gran cambio
2026-08-04 04:55:53
1
hell0_w0rld_97
hell0_w0rld_97 :
see y his back hurts
2026-08-03 20:41:56
4
lobstertopper
The Lobster Topper :
bro is the same
2026-07-31 23:40:52
0
To see more videos from user @simpmafia, please go to the Tikwm homepage.

Other Videos

Episode 7 | Date Night Dishes Burnt Basque Cheesecake 🔥 This is an incredibly easy dessert to make, and when paired with the raspberry couli, it is an UNFORGETTABLE dish 🙌🏼 - 450g raspberries - 65g sugar - 1/2 cup of water - Small squeeze of lemon juice - 800g Philadelphia cream cheese - 400ml double (heavy) cream - 300g caster sugar - 6 medium eggs - 2 tsp vanilla extract - 1/4 tsp salt - 3 tbsp flour 1. Add the raspberries, sugar and water into a pan. Cover with a lid, bring to a simmer, then cook over a medium-low heat for 5-10 minutes until the raspberries have broken down. Mash with the back of a fork to help. 2. Pour the raspberries into a fine mesh sieve and press through using the back of a spoon to remove the seeds. Place this strained couli back into the pan, add a squeeze of lemon juice and cook for 5-10 more minutes until thickened. Leave to cool, chill, then serve on top of the cheesecake later. 3. For the cheesecake, add the cream cheese and sugar into a bowl and beat together. Add the cream and vanilla extract, gently whisk together, then add the eggs and whisk together until smooth and completely combined. Finally, sieve the flour into the mixture and gently whisk to fully incorporate. 4. Butter a 7 inch cake tin then line it with parchment paper. Pour the batter into the cake tin and tap on the surface to remove any bubbles. 5. Preheat an oven to 190 C / 374 F (fan) then cook the cheesecake for 40 minutes. Then, turn the heat up to 210 C /  410 F and cook for a final 20 minutes until fully browned on top. Note: Time may vary depending on how cold the batter is - mine was slightly chilled going into the oven as I made it in advanced and kept in the fridge for an hour. If not chilling, reduce cooking time by 10-15 minutes overall. The cheesecake should still be quite wobbly when removing it from the oven. 6. Remove the cheesecake from the oven and leave it to cool for a couple of hours in the tin, on a cooling rack. If you have time, chill in the fridge overnight. Remove from the parchment, cut into slices using a hot knife (to get the perfect clean cut) and serve. Enjoy! #food #Recipe #cheesecake #dessert #baking
Episode 7 | Date Night Dishes Burnt Basque Cheesecake 🔥 This is an incredibly easy dessert to make, and when paired with the raspberry couli, it is an UNFORGETTABLE dish 🙌🏼 - 450g raspberries - 65g sugar - 1/2 cup of water - Small squeeze of lemon juice - 800g Philadelphia cream cheese - 400ml double (heavy) cream - 300g caster sugar - 6 medium eggs - 2 tsp vanilla extract - 1/4 tsp salt - 3 tbsp flour 1. Add the raspberries, sugar and water into a pan. Cover with a lid, bring to a simmer, then cook over a medium-low heat for 5-10 minutes until the raspberries have broken down. Mash with the back of a fork to help. 2. Pour the raspberries into a fine mesh sieve and press through using the back of a spoon to remove the seeds. Place this strained couli back into the pan, add a squeeze of lemon juice and cook for 5-10 more minutes until thickened. Leave to cool, chill, then serve on top of the cheesecake later. 3. For the cheesecake, add the cream cheese and sugar into a bowl and beat together. Add the cream and vanilla extract, gently whisk together, then add the eggs and whisk together until smooth and completely combined. Finally, sieve the flour into the mixture and gently whisk to fully incorporate. 4. Butter a 7 inch cake tin then line it with parchment paper. Pour the batter into the cake tin and tap on the surface to remove any bubbles. 5. Preheat an oven to 190 C / 374 F (fan) then cook the cheesecake for 40 minutes. Then, turn the heat up to 210 C / 410 F and cook for a final 20 minutes until fully browned on top. Note: Time may vary depending on how cold the batter is - mine was slightly chilled going into the oven as I made it in advanced and kept in the fridge for an hour. If not chilling, reduce cooking time by 10-15 minutes overall. The cheesecake should still be quite wobbly when removing it from the oven. 6. Remove the cheesecake from the oven and leave it to cool for a couple of hours in the tin, on a cooling rack. If you have time, chill in the fridge overnight. Remove from the parchment, cut into slices using a hot knife (to get the perfect clean cut) and serve. Enjoy! #food #Recipe #cheesecake #dessert #baking

About