@darkmelanine:

Maryam🥹❤️🎀

Open In TikTok:

Region: NG

Wednesday 09 September 2026 15:54:42 GMT

4463

620

11

17

Music

Download

No Watermark .mp4 (0.6MB) No Watermark(HD) .mp4 (0.81MB) Watermark .mp4 (0MB) Music .mp3

Comments

Dr $neek 🦭🤍‼️ :

M! Favorite 😙🤍🦭

2026-09-09 21:27:22

0

timarichard001 :

So pretty 💕💗

2026-09-12 08:54:12

0

Goke’s Man :

Baby

2026-09-12 12:19:17

0

Kamaldeen Orelope :

hi

2026-09-14 22:51:19

0

WALEED OG :

Good 👍

2026-09-09 17:02:14

0

Odovidi Junior 😎😎😎 :

Definition of Beauty, Sexy and Gorgeous 😍❤️🥰💯 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-09-09 16:17:51

0

El Habibi 💯 :

so elegant

2026-09-09 15:57:44

0

Mr.Rice ✌️✌️ :

hello momma ❤️

2026-09-10 23:42:31

0

Bliss Jrn :

🥰🥰🥰

2026-09-09 17:55:26

0

Opeyemiomoba2🇳🇬🇨🇦🇨🇦 :

🥰🥰🥰

2026-09-09 17:05:17

0

Sani Presi🫅..no.love💔💞 :

🥰🥰🥰🥰🥳

2026-09-10 22:45:29

0

To see more videos from user @darkmelanine, please go to the Tikwm homepage.

Other Videos

The pumpkin sourdough that reached 60 million views 🎃🍞 I originally shared a small clip, but so many of you asked for the full video, so here it is. Save this for your next cozy fall bake! 🍂 Full recipe down below, You can also find it in the link in my bio! Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #sourdough #pumpkinseason #fallbaking #fallvibes #autumn

The pumpkin sourdough that reached 60 million views 🎃🍞 I originally shared a small clip, but so many of you asked for the full video, so here it is. Save this for your next cozy fall bake! 🍂 Full recipe down below, You can also find it in the link in my bio! Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #sourdough #pumpkinseason #fallbaking #fallvibes #autumn

Coming in hot… 🔥🔥🔥🔥🔥🔥 If you want us back for season 4 make sure to @Bravo #familykarma #fyp #trending #aapi #bravotv #realitytv

Coming in hot… 🔥🔥🔥🔥🔥🔥 If you want us back for season 4 make sure to @Bravo #familykarma #fyp #trending #aapi #bravotv #realitytv

#fyp #foryou #perte #tiroaoprato #neiperte #poligonoditiro #tiroavolo #tirosportivo

#fyp #foryou #perte #tiroaoprato #neiperte #poligonoditiro #tiroavolo #tirosportivo

#capcut #foryou #treding #پشتون_تاجیک_هزاره_ازبک_زنده_باد🇦🇫 @👑༄ مہمــــند ٹائپــسٹ ༄👑 @MMD Edits

#capcut #foryou #treding #پشتون_تاجیک_هزاره_ازبک_زنده_باد🇦🇫 @👑༄ مہمــــند ٹائپــسٹ ༄👑 @MMD Edits

This is why I rarely teach Pandan Chiffon workshops… 🫣 It’s not because I don’t love pandan chiffon. It’s because there are so many things that need to go right, from preparing and hunting down fresh ingredients such as pandan and coconut milk and transporting almost half a kitchen, to teaching some of the trickiest baking techniques. And on this particular day, the lift was under maintenance, my luggage toppled over…and some of the eggs cracked inside. Not shown in video, I was dropped off at a further than usual pick-up point. A promising start 😂 But that’s also what made this workshop so meaningful. Everyone separated their own eggs, whipped their meringue, folded their batter and learnt the little details behind creating a light, fluffy chiffon. This wasn’t simply assembling something I had prepared beforehand—everyone experienced the techniques for themselves from start to finish. And judging by how beautifully their Pandan Chiffon Cupcakes turned out, I think they absolutely nailed it 💚 Perhaps all those cracked eggs were worth it after all! Would you join if I brought this workshop back again? 👀 #EasyRecipe #LearnOnTikTok #workshop #bakingclass #chiffon

This is why I rarely teach Pandan Chiffon workshops… 🫣 It’s not because I don’t love pandan chiffon. It’s because there are so many things that need to go right, from preparing and hunting down fresh ingredients such as pandan and coconut milk and transporting almost half a kitchen, to teaching some of the trickiest baking techniques. And on this particular day, the lift was under maintenance, my luggage toppled over…and some of the eggs cracked inside. Not shown in video, I was dropped off at a further than usual pick-up point. A promising start 😂 But that’s also what made this workshop so meaningful. Everyone separated their own eggs, whipped their meringue, folded their batter and learnt the little details behind creating a light, fluffy chiffon. This wasn’t simply assembling something I had prepared beforehand—everyone experienced the techniques for themselves from start to finish. And judging by how beautifully their Pandan Chiffon Cupcakes turned out, I think they absolutely nailed it 💚 Perhaps all those cracked eggs were worth it after all! Would you join if I brought this workshop back again? 👀 #EasyRecipe #LearnOnTikTok #workshop #bakingclass #chiffon

fácil es… pero he tenido muchos vídeos fails, las cosas como son #MonAmourRemix #Fail #monamourchallenge

fácil es… pero he tenido muchos vídeos fails, las cosas como son #MonAmourRemix #Fail #monamourchallenge

About

Robot
API

Legal

Privacy Policy