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@leaving.it: you made me do this #persona5 #goro #akechigoro #fyp #persona

viktor
viktor
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Region: US
Friday 16 October 2026 08:39:06 GMT
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No Watermark .mp4 (6.76MB) No Watermark(HD) .mp4 (4.03MB) Watermark .mp4 (5.72MB) Music .mp3

Comments

usuarionousuario0
Wonweek :
Are Persona 5 fans sane?
2026-10-16 20:55:23
1
dy5n0m1x
dy5n0m1x :
i like that his fingers were already falling apart
2026-10-16 20:20:15
4
luckyyymel
melanie :
2026-10-16 20:29:02
3
watlovercakes
cake_lover :
what did he do to deserve this
2026-10-16 08:54:33
5
gorobunny
vanitas :
I really like dis
2026-10-16 10:36:10
1
pvsheenpancake
۫ ♡ ׅ mᥲrᥲ ۫ :
ok vro❤️‍🩹
2026-10-16 08:49:53
1
mizuswife01
ann takamaki :
2026-10-16 10:53:49
0
saimotapilledd
﹒ 𖧧　𓏼　loaf   ⌣  🔎🚀  . :
oh ok
2026-10-16 18:01:30
0
strxiu7
strxiu :
2026-10-16 19:49:19
0
dy5n0m1x
dy5n0m1x :
stop
2026-10-16 20:19:46
0
gorobunny
vanitas :
wow
2026-10-16 10:36:05
0
neasharkk
Nea🦈 || COMMS OPEN :
Not thjs cursed shih again….💔
2026-10-16 09:16:51
3
bathcat65
bathcat65 :
not enough
2026-10-16 09:21:17
1
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Ingredients Butter Pound Cake 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsalted butter, softened 6 large eggs, room temperature 1 cup whole milk, room temperature 1 tablespoon vanilla extract ½ teaspoon almond extract (optional) ½ teaspoon salt ½ teaspoon baking powder Caramel Whipped Icing 1 cup heavy whipping cream, very cold ½ cup caramel sauce, completely cooled 4 oz cream cheese, softened ¼ cup powdered sugar 1 teaspoon vanilla extract Optional Caramel Drizzle ¼ cup caramel sauce Chopped pecans for garnish Instructions 1. Bake the Pound Cake Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan or tube pan. Beat softened butter and sugar together for 5–7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, salt, and baking powder. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix on low just until combined. Stir in vanilla and almond extract. Pour batter into the prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely before icing. 2. Make the Caramel Whipped Icing Beat the softened cream cheese with powdered sugar until smooth. Mix in the cooled caramel sauce and vanilla. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the caramel cream cheese mixture until smooth and fluffy. 3. Decorate the Cake Make sure the cake is completely cool. Spread or pipe the caramel whipped icing over the cake. Drizzle with additional caramel sauce. Sprinkle with chopped pecans if desired. Baker's Tips For a moist cake: Don't overmix after adding the flour. For fluffy icing: Use very cold whipping cream and completely cooled caramel. For food safety: Because the icing contains whipped cream and cream cheese, refrigerate the frosted cake. Keep it chilled until serving and don't leave it at room temperature for more than 2 hours. For clean slices: Use a sharp knife dipped in warm water and wiped dry between cuts. Yield: 12–16 servings Prep time: 25 minutes Bake time: 75–90 minutes Enjoy this rich, buttery pound cake topped with creamy caramel whipped icing!
Ingredients Butter Pound Cake 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsalted butter, softened 6 large eggs, room temperature 1 cup whole milk, room temperature 1 tablespoon vanilla extract ½ teaspoon almond extract (optional) ½ teaspoon salt ½ teaspoon baking powder Caramel Whipped Icing 1 cup heavy whipping cream, very cold ½ cup caramel sauce, completely cooled 4 oz cream cheese, softened ¼ cup powdered sugar 1 teaspoon vanilla extract Optional Caramel Drizzle ¼ cup caramel sauce Chopped pecans for garnish Instructions 1. Bake the Pound Cake Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan or tube pan. Beat softened butter and sugar together for 5–7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, salt, and baking powder. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix on low just until combined. Stir in vanilla and almond extract. Pour batter into the prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely before icing. 2. Make the Caramel Whipped Icing Beat the softened cream cheese with powdered sugar until smooth. Mix in the cooled caramel sauce and vanilla. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the caramel cream cheese mixture until smooth and fluffy. 3. Decorate the Cake Make sure the cake is completely cool. Spread or pipe the caramel whipped icing over the cake. Drizzle with additional caramel sauce. Sprinkle with chopped pecans if desired. Baker's Tips For a moist cake: Don't overmix after adding the flour. For fluffy icing: Use very cold whipping cream and completely cooled caramel. For food safety: Because the icing contains whipped cream and cream cheese, refrigerate the frosted cake. Keep it chilled until serving and don't leave it at room temperature for more than 2 hours. For clean slices: Use a sharp knife dipped in warm water and wiped dry between cuts. Yield: 12–16 servings Prep time: 25 minutes Bake time: 75–90 minutes Enjoy this rich, buttery pound cake topped with creamy caramel whipped icing!
Betong, Thailand
Betong, Thailand
ASMR with spray bottle #fyp #asmr #asmrsounds
ASMR with spray bottle #fyp #asmr #asmrsounds
Garda terdepan Puskesmas Check!! ✨ #ASNlife
Garda terdepan Puskesmas Check!! ✨ #ASNlife
#xuhuong #xuhuonggggggggggggggggg
#xuhuong #xuhuonggggggggggggggggg
#pourtoii #assiko #viral #fypシ゚ #pya @Fan’s Pya the goat
#pourtoii #assiko #viral #fypシ゚ #pya @Fan’s Pya the goat

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