Apr 27
Lemon Raspberry Cream Puff Cake
Loading...
seen from United States
seen from United Kingdom
seen from Lebanon
seen from China
seen from Netherlands
seen from Malaysia
seen from South Africa
seen from United States
seen from United States
seen from United States
seen from Malaysia
seen from United States
seen from United States
seen from China
seen from China
seen from United States
seen from United States
seen from China
seen from United States
seen from China
Lemon Raspberry Cream Puff Cake
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
2025-12-21
Syrup 2 boss fights
Art by @mikaila-orchard
Did you know how Brussel Spouts are harvested ?
Of great wyrm objectificationer! I offer you my sons!
My inbox was flooded with asks from some of my fav wyrm owners?!?!?! Whatttttt? Thank you people :,]
Anyways, here they are!
Yea since I got the impression that Vyn is a fancy boi, why not him being some fancy perfume?
Also Choux was SO hard to draw I had to pull up an actual pic of a choux pastry for reference, am happy with the results nonetheless
Hope you like them!
Wyrms are from @tamale4prez
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Georges Dufrenoy (1870-1943)
"Nature morte à la soupière et au choux"
Huile sur carton Collection privée
Chouxnuts - Gluten free
Used my old trusty recipe (https://somewhatdelicious.tumblr.com/post/55003263590) for choux but instead of baking in the oven I fried them in rape seed oil at 160c until golden and crisp.
The result was dangerously awesome!
Tossed some in cinnamon sugar and served with chocolate melted with a dash of cream à la churros. The others i filled with jam and powdered with sugar.
There were no bad options at that point.
They say before you judge a pastry chef you should walk a mile in his choux.
