@KashyKans @SharkTactics MINI DOGGERSON PLUSHY- https://minibloxia.junipercreates.com/channel/UC-8zLYB2DB1fFCP3KJxe0Sg/p/7538191401151 ⭐USE CODE "MINI" WHEN BUYING ROBUX⭐ ➜Twitter- https://twitter.com/MiniBloxia ➜Instagram- https://www.instagram.com/Minifatsss/ ➜Group- https://www.roblox.com/groups/11652480/Town-Of-MiniBloxia#!/store ➜Snapchat- https://t.snapchat.com/w1F74Efh
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![PEENOISE PLAY MACHINE PARTY [1] - HORROR PARTY GAME?!](https://i.ytimg.com/vi/0u01eykk3og/maxresdefault.jpg)
This was another fantastic video to watch 💖💜
👆🏽 Who neied RiBX on 11, June 2026ll?!?!??😎😎😎😎
👆🏽 Who neied RiBX on 11, June 2026l!??!?!?!?💙
Under 10 sec😂😂
Mini’s FANS 👇
Is this video recorded earlier or is he arch nemesis again?
Here is a recipe for making a cake: Classic Vanilla Sponge Cake This is a foolproof, moist, and fluffy vanilla sponge cake perfect for any occasion. It can be eaten plain, dusted with powdered sugar, or frosted with your favorite buttercream. Ingredients For the Cake: All-purpose flour: 225g (2 cups), sifted Granulated sugar: 225g (1 cup) Unsalted butter: 225g (1 cup), softened at room temperature Eggs: 4 large, room temperature Baking powder: 2 teaspoons Whole milk: 3 tablespoons, room temperature Vanilla extract: 2 teaspoons Salt: ½ teaspoon For the Simple Vanilla Buttercream (Optional): Unsalted butter: 150g (¾ cup), softened Powdered sugar: 300g (2 ½ cups), sifted Vanilla extract: 1 teaspoon Heavy cream or milk: 2 tablespoons Equipment Needed Two 8-inch (20cm) round cake pans Parchment paper Electric hand mixer or stand mixer Large mixing bowl Spatula Wire cooling rack Directions Step 1: Prep the Oven and Pans Preheat your oven to 180°C (350°F). Grease the base and sides of your two 8-inch cake pans with a little extra butter or cooking spray. Line the bottom of each pan with a circle of parchment paper. This ensures the cakes release perfectly without sticking. Step 2: Cream the Butter and Sugar Place the softened unsalted butter and granulated sugar into a large mixing bowl. Using an electric mixer on medium-high speed, beat the mixture for about 4 to 5 minutes. Stop when the mixture becomes pale yellow, light, and fluffy in texture. Scrap down the sides of the bowl with a spatula halfway through. Step 3: Add the Eggs and Vanilla Beat in the eggs one at a time, mixing well after each addition. Adding them slowly prevents the batter from curdling. Pour in the 2 teaspoons of vanilla extract with the last egg and mix until fully incorporated. Note: If the mixture looks slightly split, add a tablespoon of your measured flour to bring it back together. Step 4: Combine Dry and Wet Ingredients In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Turn your mixer to its lowest speed. Add half of the flour mixture to the wet ingredients, mixing just until the flour disappears. Pour in the 3 tablespoons of milk to loosen the batter, followed by the remaining flour mixture. Mix for another 10 to 15 seconds until the batter is smooth and uniform. Do not overmix, or the cake will become dense and tough. Step 5: Bake the Layers Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with the back of a spoon or a spatula. Place the pans on the middle rack of the preheated oven. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs (and no wet batter), the cakes are done. The tops should also spring back gently when lightly pressed. Step 6: Cool the Cakes Remove the pans from the oven and let them sit on a wire rack for 10 minutes to cool slightly. Run a butter knife gently around the edges of the pans to loosen the cakes. Invert the cakes onto the wire rack, peel off the parchment paper, and turn them right-side up. Let them cool completely before adding any frosting. Step 7: Prepare the Buttercream (Optional) While the cakes are cooling, beat the 150g of softened butter in a clean bowl for 2 minutes until smooth. Gradually add the powdered sugar in three batches, mixing on low speed to avoid a sugar cloud. Add the vanilla extract and the heavy cream. Beat on high speed for 3 to 4 minutes until the frosting is light, airy, and spreadable. Step 8: Assemble and Serve Place the first cooled cake layer onto your serving plate. Spread a thick, even layer of buttercream over the top using a knife or spatula. Place the second cake layer gently on top of the frosting. Use the remaining buttercream to frost the top and sides of the entire cake. Slice and serve. Baker's Tips Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature before starting. Cold ingredients will not emulsify properly, affecting the rise of the cake. Measuring Flour: Fluff your flour with a spoon before scooping it into a measuring cup, then level it off. Packing flour tightly results in a dry cake.
Under 6 minute finally you woke up brotha
0:00 BANGER!
mini videos are fire bro
ILY MINIII!!!!!!!!!
Nice video mini
hey
W
Ay mini is arch nem again!
9:25 "shark u have 44 damage" got me dieing
Under 5 sec😅😅
Ok bro that part is funny😂😂 4:23
Under an hour gang who is here 👇
Did bro get arch nem again? Or was this recorded when season 3 came out?