cedriklorenzen TikTok
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Cedrik Lorenzen
@cedriklorenzenNO 1997
Global Rank4.78M
Followers321
Videos1123.22M
Views117.07M
LikesRelative Keyword
Influence analysis
cedriklorenzen tiktok Introduction
cedriklorenzen is a tiktok influencers from the Switzerland with 4783181 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 321 videos, with a cumulative total of 117065098 likes, and a total of 4783181 fans. In the current tiktok ranking in the United States, he/she ranks No. Switzerland and ranks No. 1997 globally.
Here are some more information about cedriklorenzen:
tiktok homepage link:https://www.tiktok.com/@cedriklorenzen
Instagram:unknown
Youtube:unknown
Twitter:unknown
cedriklorenzen's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in cedriklorenzen 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 3 videos, 2308300 views, 261300 likes, 5510 comments and 21706 shares
not only that.
His/her average playback of each video reached 769433.33, an average of 87100 likes per video, an average of 1836.67 per video, and an average of 7235.33 sharing times per video.
His/her best and the first three best videos played 1300000, 2308300, respectively. These three videos are:Episode 38 | How to slide into her DMS correctly. #pasta #tortellini #fondantcake #chocolate #dinner #foodie What is the main plate? Ricotta-filled tortellini, pan-seared scallops, parmesan and goat cheese foam, basil, thyme, and chive cream emulsion with basil oil. What's for dessert? Liquid centre chocolate fondant with creme anglais, and carmilised whtie chcolate and frangelico ice cream. This recipe has two options: You can go either for ramekins or mini metal rings, 7cm in diameter and 4.5cm high. Option 1 (fancy): Allows a free-standing pudding without the ramekin dish. To achieve this perfectly, you must test 1 to achieve perfect cooking time without bursting when released. Thus, the recipe is best for 4 with two backups. For optimal releasing, I suggest using cacao nibs that you ground coarsely, like coffee, instead of cacao powder (which is much finer). Option 2: Allows you to achieve 6-8 portions without too much stress on the burst factor. Who's it for? It could serve 4-6 people, including your future date and perhaps her closest friends, for an ultimate foursome. The main plate is technical and could be skipped for the dessert, which is the other option. The dessert is easy to make on that note.; It was either you or the coconut. #coconut #dessert #chocolate #biscoff We have a white chocolate cheesecake with a ginger biscuit base and speculoos spread. Each slice is served with aerated chocolate mouse, salted caramel, amaretto gel, chocolate cremeux, and speculoos ice cream. The recipe below (simplified)! Taste 9/10 Visuals 7/10 Speculoos Ice Cream Makes 10-15 portions Difficulty - Easy Taste - Fabulous Ingredients: - 200g biscoff biscuits - 300g milk - 200g heavy cream - 120g egg yolks - 100g sugar Steps: 1. Mix milk and heavy cream in a pot over medium heat. 2. Bring to a simmer. 3. In the meantime, whisk together egg yolks and sugar until pale. 4. Add hot cream mixture and temper egg yolks. 5. Pour everything back into the pot and continuously stir until the mixture thickens and coats the back of a spoon. 6. Take off the heat and add biscuits. 7. Blend with a stick blender until smooth. 8. Chill in a refrigerator until chilled before churning in an ice cream machine. White Chocolate Cheesecake (no bake) Makes 12-15 slices Difficulty - Easy Taste - Wonderful Biscuit Base: - 250 g crushed butter biscuits - 90 g melted unsalted butter - 65 g caster sugar - pinch Generous of sea salt Steps: 1. Mix everything, place into the baking tin, and flatten out. Filling: - 300 g mascarpone - 600 g cream cheese - 600 g melted white chocolate - 50 g heavy cream - Four bloomed gelatin sheets - 2 tsp of vanilla extract - 250g speculoos spread Steps: 1. Beat cream cheese, mascarpone, and vanilla extract until aerated. 2. Mix in white chocolate and mix again until fluffy and aerated. 3. Warm-up 50g heavy cream and mix through gelatin until fully dissolved. 4. Add and whisk quickly into the cream mixture. 5. Pour into the prepared baking tin, refrigerate until set, or use the freezer to speed up the process. 6. Heat very gently, speculos spread, and pour over set cheesecake. Refiregate again until fully set before slicing.; Chapter 4 How to serve up brunch magic to keep her coming for more. #brunch #waffles #breakfast Here we have two brunch waffle items: The first is served with fried chicken and honey butter. I have never had this combo, and it's divine. I love the savoury, sweet aspect. Taste 9/10. Visuals 8/10. The second is served with vanilla cream, raspberry gel, and basil ice cream. This one was quite interesting and could use some rework. The flavour was still very cool and well-balanced with that raspberry gel. However, the waffle was too dense for this combo, so a lighter and airier waffle would have been better. Taste 8/10. Visuals 7/10 Belgium Style Waffles Serves one gorgeous cupcake and one handsome stud! Difficulty - Easy Tools (and more): - Waffle Machine - Heart of gold - Well ironed shirt - Good attitude Ingredients: - 175g milk - 4g white vinegar - 24g melted butter - 28g maple syrup - 2g sea salt - 1 egg - 125g flour - 2g instant yeast - Maple syrup for garnish - Icing sugar for dusting - Honey butter (optional) Steps to Success: 1. Mix all the ingredients in a bowl until well combined. Cover the bowl with cling wrap and let it rest for an hour or until it develops bubbles. (Note: Place the waffle batter in the oven with the light on to expedite the process.) 2. Preheat the waffle machine and spray with non-stick oil. Cook until golden brown and serve with maple syrup and honey butter. Notes: I would go with a 50/50 split for honey butter, which results in a mild flavour without being overly sweet. To make neat quenelles, leave Honey Butter outside the fridge for 30 to 60 min before serving (depending on your room temperature).
Published videos
Chapter 4 How to serve up brunch magic to keep her coming for more. #brunch #waffles #breakfast Here we have two brunch waffle items: The first is served with fried chicken and honey butter. I have never had this combo, and it's divine. I love the savoury, sweet aspect. Taste 9/10. Visuals 8/10. The second is served with vanilla cream, raspberry gel, and basil ice cream. This one was quite interesting and could use some rework. The flavour was still very cool and well-balanced with that raspberry gel. However, the waffle was too dense for this combo, so a lighter and airier waffle would have been better. Taste 8/10. Visuals 7/10 Belgium Style Waffles Serves one gorgeous cupcake and one handsome stud! Difficulty - Easy Tools (and more): - Waffle Machine - Heart of gold - Well ironed shirt - Good attitude Ingredients: - 175g milk - 4g white vinegar - 24g melted butter - 28g maple syrup - 2g sea salt - 1 egg - 125g flour - 2g instant yeast - Maple syrup for garnish - Icing sugar for dusting - Honey butter (optional) Steps to Success: 1. Mix all the ingredients in a bowl until well combined. Cover the bowl with cling wrap and let it rest for an hour or until it develops bubbles. (Note: Place the waffle batter in the oven with the light on to expedite the process.) 2. Preheat the waffle machine and spray with non-stick oil. Cook until golden brown and serve with maple syrup and honey butter. Notes: I would go with a 50/50 split for honey butter, which results in a mild flavour without being overly sweet. To make neat quenelles, leave Honey Butter outside the fridge for 30 to 60 min before serving (depending on your room temperature).
00:29It was either you or the coconut. #coconut #dessert #chocolate #biscoff We have a white chocolate cheesecake with a ginger biscuit base and speculoos spread. Each slice is served with aerated chocolate mouse, salted caramel, amaretto gel, chocolate cremeux, and speculoos ice cream. The recipe below (simplified)! Taste 9/10 Visuals 7/10 Speculoos Ice Cream Makes 10-15 portions Difficulty - Easy Taste - Fabulous Ingredients: - 200g biscoff biscuits - 300g milk - 200g heavy cream - 120g egg yolks - 100g sugar Steps: 1. Mix milk and heavy cream in a pot over medium heat. 2. Bring to a simmer. 3. In the meantime, whisk together egg yolks and sugar until pale. 4. Add hot cream mixture and temper egg yolks. 5. Pour everything back into the pot and continuously stir until the mixture thickens and coats the back of a spoon. 6. Take off the heat and add biscuits. 7. Blend with a stick blender until smooth. 8. Chill in a refrigerator until chilled before churning in an ice cream machine. White Chocolate Cheesecake (no bake) Makes 12-15 slices Difficulty - Easy Taste - Wonderful Biscuit Base: - 250 g crushed butter biscuits - 90 g melted unsalted butter - 65 g caster sugar - pinch Generous of sea salt Steps: 1. Mix everything, place into the baking tin, and flatten out. Filling: - 300 g mascarpone - 600 g cream cheese - 600 g melted white chocolate - 50 g heavy cream - Four bloomed gelatin sheets - 2 tsp of vanilla extract - 250g speculoos spread Steps: 1. Beat cream cheese, mascarpone, and vanilla extract until aerated. 2. Mix in white chocolate and mix again until fluffy and aerated. 3. Warm-up 50g heavy cream and mix through gelatin until fully dissolved. 4. Add and whisk quickly into the cream mixture. 5. Pour into the prepared baking tin, refrigerate until set, or use the freezer to speed up the process. 6. Heat very gently, speculos spread, and pour over set cheesecake. Refiregate again until fully set before slicing.
00:18Episode 38 | How to slide into her DMS correctly. #pasta #tortellini #fondantcake #chocolate #dinner #foodie What is the main plate? Ricotta-filled tortellini, pan-seared scallops, parmesan and goat cheese foam, basil, thyme, and chive cream emulsion with basil oil. What's for dessert? Liquid centre chocolate fondant with creme anglais, and carmilised whtie chcolate and frangelico ice cream. This recipe has two options: You can go either for ramekins or mini metal rings, 7cm in diameter and 4.5cm high. Option 1 (fancy): Allows a free-standing pudding without the ramekin dish. To achieve this perfectly, you must test 1 to achieve perfect cooking time without bursting when released. Thus, the recipe is best for 4 with two backups. For optimal releasing, I suggest using cacao nibs that you ground coarsely, like coffee, instead of cacao powder (which is much finer). Option 2: Allows you to achieve 6-8 portions without too much stress on the burst factor. Who's it for? It could serve 4-6 people, including your future date and perhaps her closest friends, for an ultimate foursome. The main plate is technical and could be skipped for the dessert, which is the other option. The dessert is easy to make on that note.
00:54Episode 37 | Keeping her wet for more. #mango #stickyrice #deliciousfood #feedme Mango sticky rice infused with panda leaves is served with rice coconut cream infused with vanilla, fresh mango slices, lime zest, and coconut and passionfruit ice cream. Taste 8/10 Visuals 7/10 Note: I have yet to add the remaining ingredients and some components that didn't make it here. This resulted from testing and thus needs a proper review later this week. Why? The newer version will be very cool for an elevated date night or party dinner dessert, similar to a bubble tea format except eating instead of drinking. On that note, please look out midweek for the improved version. That said, the simplified version here is perfect. It infuses panda leaves, vanilla, white chocolate, and fresh mango. Serves 4 (plus an extra serving) Difficulty - Easy Sticky Rice - 225g of sticky rice - Pinch of salt Coconut Cream Mixture for Rice - 240g coconut cream - One pandan leaf, knotted - 115g sugar - 35g white chocolate milk - One vanilla pod - Pinch of salt Coconut Cream Sauce - 90g coconut cream - 45g sugar - 5g rice flour - Pinch of salt
00:29Episode 36 | Date night dinner to keep her wet for more. #beef #cooking #foodie #yummy Braised beef shoulder (chuck) in a rich red wine sauce. Served here with potato puree with a touch of manchego cheese, sauteed asparagus, parsley oil and a glass of merlot. We also have a simple strawberry tart with raspberry jam, vanilla white chocolate cream, fresh strawberries, and raspberries, served with vanilla white chocolate ice cream and a glass of Moscato. Before you begin: 1. Easy to make, requires preparation and patience. 2. Everything can be made in advance and served on the spot. 3. Braise needs at least in the oven for 4 hours, so it's incredibly tender. 4. The recipe also serves a tart, which is optional. How many portions? It makes four portions, and the tart makes two backups (for plating practice and in case one of the tart shells cracks). Who should I serve this to? Your girl's future parents-in-law. Make this a slam dunk, son. Need Guidance? Here to help, send me your questions ideally three days before, not 30 minutes before plating. Potato purée - 450g mashing potatoes - 120g unsalted butter - 100g double cream - 50g milk - 125g manchego cheese (optional) 1. Peel and quarter the potatoes, making sure the pieces are all roughly the same size for even cooking. 2. In a medium pot, add cold water and season well the water with salt. Bring to a boil, then boil to a simmer and cook until the potatoes are soft. 3. Drain and leave to dry for a few minutes to let the steam off. Whilst still hot, push the potatoes through a fine sieve. 4. Heat cream and milk in a pan over medium heat, then fold the cream mixture into the mash. Add your butter and finely grated machengo cheese. Stir quickly to form a smooth purée, and return to the heat if needed. 5. Be careful not to overheat to avoid splitting the puree. Season with salt and serve immediately. How do I make her come? a) Respect consent b) Slow and steady wins the race c) Eat with pleasure d) Practice makes perfect
01:00Exhibit C - Rose Praline Tart. #tart #chocolate #praline #mousse #cake Here, we have a praline mousse tart with a coffee sponge centre. While quite classic, I liked the sponge cake centre. It adds a nice texture and flavour to the cake. The sponge cake was doused in a coffee and nut liquor mixture. Taste 8.5/10 Visuals 7.5/10 The visuals could have been better. The room was a bit too hot, which made it tricky for the red velvet cocoa butter to stop melting. The roses were lovely, but some could have been better executed. The mirror glaze could have also been a touch more red. Overall, classy and beautiful. Recipe? I will post the full recipe on my site. Unfortunately, I don't have enough space to describe everything fully. That said, the base of the mouse recipe is here below: Part 1 (Praline Base): - 120g praline - 67g cornflakes - 67g milk chocolate Part 2 (Milk Chocolate Mousse): - 110g heavy cream - 110g milk - 2 egg yolks - 2.5 sheets - 300g milk chocolate - 300g heavy cream
00:37You won't be able to move after I'm finished with you tonight. #tart #chocolatecake #chocolate #dessert #caramel What is it? I present a s'more ganache cake with a chocolate tart base, silky milk and dark chocolate ganache, salted fudge caramel, and toasted marshmallow (recipe below). Notes: It is nicely balanced between all textures. It must be shared and consumed quickly once the marshmallow topping is added. It would be excellent for afternoon tea and served with cream or ice cream. Takeaway: This is a remake of my first viral video a few years ago. So, it was fun recreating it and making it slightly different with some added steps. Have you seen the original? White Chocolate Caramel: - 230g sugar - 300g heavy cream - 50g butter - 65g glucose syrup - 3g salt - 50g white chocolate Chocolate Tart Casing: - 120g icing sugar - Three egg yolks - 160g butter - 30g unsweetened cacao powder - 270g flour Ganache Filling: - 200g dark chocolate, 70% - 300g milk chocolate - 500g heavy cream - 2 gelatine leafs Marshmallow: - 2 egg white - 6 gelatine leafs - 300g caster sugar - 40g glucose - 120g water - 1 vanilla pod, seeds scraped
00:18Episode 35 | How to keep her wet for more. #pasta #foodie #cooking #yummy #seafood Beautiful, rich, creamy seafood pasta with prawns, chillies, garlic, lemon, and parsley – finish with a creamy Vongolo mussel veloute, parsley oil, and micro herbs. Serves 2 Cutie Pies (plus a touch extra in the case for a three-way) Difficulty - Medium Before you begin: 1. Great seafood dish if you like your pasta creamy. 2. You can opt for store-bought squid ink pasta to save time. 3. For additional details, see my recipe site. Parsley Oil: - 200g grapeseed oil - 20g Parsley Blanche parsley for 30 seconds. Cool down in ice water. Pat dry and blend with oil until bright green. Strain over muslin cloth (Note: Makes extra). Squid Ink Semolina Noodles: - 130g Semolina Flour - One egg - One egg yolk - 1 tsp olive oil - Pinch of sea salt - 4g squid or cuttlefish ink Mix until a smooth and elastic dough forms. Refrigerate to allow the dough to relax before shaping into desired pasta shapes, i.e., noodles. Vongolo Mussel Voulette: - 125g Vongolo mussels (keep 10 for garnish, rest for sauce) - A generous splash of white wine with Vongolo mussels - A touch of neutral oil - 60g of fish stock - 60g chicken stock - 35g of white wine - 35g white vermouth - 300g of double cream Cook mussels with white wine. Discard any unopened or broken ones. Strain and collect juice. Reserve 10 for final plating. For the remaining, pick the meat and discard the shells—caramelised, lightly picked mussel meat. Add fish, chicken, white wine, and vermouth – reduced 2/3rds. Add cream and reduce to a little below 1/2. Keep warm when ready for use. Base Sauce (Prawns, Garlic, Chilli, Parsley, Lemon: - A generous splash of neutral oil - 150g mini prawns, finely diced - 2-3 small chillies finely diced - One small garlic clove finely minced - 10 reserved Vongolo mussels - A generous splash of white wine - Small handful of finely chopped parsley - Al dente Squik Ink Noodles - 1/3 juice of a lemon - S&P to taste Sautee prawns, followed by chillies and garlic. Add reserved Vongolo mussels. Add white wine to reduce, followed by parsley and squid ink noodles. Add lemon juice and season to taste. Finishing Touches: - Prepared & Warm Vongolo Mussel Voulette - Parsley Oil - Micro Herbs (optional) Add the remaining ingredients to complete the dish, and enjoy.
00:55Epsiode 34 | Teaching your next date how to cook. #strawberries #etonmess #meringue #vanillaicecream #desserts #whippedcream Here we have my version of eton mess: It comes with strawberry compote (a mixture of fresh diced strawberries and strawberry sauce), a mixture of whipped double and heavy cream that's been folded through with crushed meringue, extra meringue pieces for crunch, vanilla and Tonka ice cream, and torched Swiss meringue. Notes: This is a very stunning and relatively easy-plated dish that can be prepared in advance. YOu could also skip the meringue process and buy store-bought meringue. The same goes for ice cream. Taste 9.5 Visuals - Heavenly Makes 4 (so you can serve the misses plus her parents) Difficulty - Medium Recipe details are below! Mini Meringues: Whipped egg whites, caster sugar, icing sugar, a pinch of salt, and white vinegar. Cream Mixture: Whipped heavy and double cream, tsp vanilla essence, vanilla bean split, and seeds scraped (optional). Swiss Meringue Topping: Whipped Egg whites with caster sugar, pinch of salt, and lemon zest. Strawberry Sauce: Strawberries puree with caster sugar, pectin (optional), and lemon juice. To be added after (diced strawberries): Diced strawberries and Strawberry liquor (optional). Finishing Touches: Neatly diced strawberries with 4tsp of raspberry jam (without seeds), tonka vanilla ice cream (optional), whole meringue pieces, gold leaf (optional), crushed raspberry powder (optional. *For more details, visit my bio link*
00:36Episode 32 | How to keep her wet for more. #brioche #custard #vanillacream #whitechocolate #dessert #bakedgoods Makes: 2-4 portions Difficulty: Easy to Medium Swiss/German dish with pillowy brioche dough served in caramel sauce and creme anglaise, finished with white chocolate ice cream. It is a fantastic dish that is easy to make and impresses your next date. It's different from your usual desserts, which makes it unique. Brichoe is custardy, soft, and pillowy; the creme anglaise gives it a nice creaminess with the freshness of the white chocolate ice cream. On that note, you can skip the ice cream process and opt for just creme anglais or serve it with store-bought vanilla ice cream (it works just as well). Taste 9/10 Visuals = Questionable White Chocolate Ice cream - 500g milk - 5 egg yolks - 80g of caster sugar - 300g of white chocolate, melted Creme Anglaise - 175g milk - 1 egg yolk - 20g sugar - 1 vanilla pod Brioche Dough - .5 egg - 190g plain flour - 2g sea salt - 113g full cream milk - 25g sugar - 47g unsalted butter - 3g dry active yeast Caramel Sauce - 50g caster sugar - 15g glucose - 100g milk - 25g heavy cream - 25g unsalted butter - Pinch of sea salt
00:34TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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