Eloise Head - Fitwaffle’s Baked In One

ABOUT THE AUTHOR

Eloise Head, known online as Fitwaffle, has amassed a following of more than 10 million across her social media platforms with her fun, simple and indulgent bakes.

A personal trainer, turned food influencer, turned baker, Eloise's recipes inspire, spread joy and bring people together through the love of delicious food. Eloise has a passion for fitness and nutrition, resisting the idea that you can't enjoy the foods you love and stay healthy at the same time.

Her first book Fitwaffle's Baking It Easy, was a Sunday Times bestseller.

Find her on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle

CONTENTS

ABOUT THIS BOOK

Im back here writing a second book! I cant believe the absolutely overwhelming response to my first book, Baking It Easy . Let me just start by saying, coming back to write a second book is all down to your love for my recipes and your incredible support. Without you, I wouldnt be here. I absolutely love seeing all your posts of the recipes you have made. They truly make my day and, I have to admit, some of your heartfelt messages have made me cry (happy tears, of course).

Now I present to you, book two, Baked In One ! For me, this book is what Fitwaffle is all about making baking fun, accessible and fuss-free. As you may already know, I started sharing my recipes online at the start of the pandemic in 2020. This was a time where we were all stuck at home, and you couldnt always get the ingredients or equipment you wanted. So, I decided to share recipes that only used a few ingredients with little equipment that anyone could try. I made it my goal to make baking as easy as possible for people of all ages and skill levels. I wanted to show people how to make the basics and how to make it fun.

Sticking with that theme, how about a book where you can make every recipe in just one tin? This book is full of different flavours and different styles of bakes. It has everything from fudgy brownies and blondies to delicious cakes, cheesecake bars and sweet snacks.

Plus over 30 recipes in this book use 5 ingredients or less.

If you follow my recipes on social media, you will know I love to keep things simple, but I also love to get really creative with flavours. In this book, I have used a range of my best, most trusted and most delicious recipes to create the base of what may appear to be a more complex recipe. Once youve learned the basics, the world is your oyster! I encourage you throughout this book to experiment with different flavours in your batters, frostings and bakes and to really make them your own.

Happy baking everybody!

Eloise x

If you dont follow me on social media and have picked up this book because you liked the look of it, firstly thank you, I really hope you love it! Heres a little about me.

Im Eloise, best known online as Fitwaffle. I am a recipe developer, content creator and bestselling author. Food has always been a big part of my life. Ive always loved baking and cooking and I used to bake a lot when I was younger with my great auntie and my sister.

I founded Fitwaffle with my now fianc, while documenting my food and fitness journey on Instagram.

Once upon a time I wouldnt touch these recipes An obsessive and very restrictive relationship with food and fitness just wouldnt allow it. I then became a personal trainer and took a very keen interest in nutrition. After many years of learning and improving my relationship with food, I learned that all foods are okay in moderation. This meant a little bit of dessert when I wanted (even daily) wasnt going to hurt.

Youre probably wondering, what does the name Fitwaffle mean? Fitwaffle has a couple of meanings; firstly, it encompasses my two passions, fitness and food. Secondly, the fit part also means fitting all foods into your diet, and the waffle part also stands for waffling on, which is British slang for talking too much, because I tend to do that a lot

It is my personal mission to help others to learn to enjoy all foods in moderation and improve their relationship with food, and also to help them learn to bake, which is what I dedicate my time to creating recipes online and for my recipe books.

Anyway, thats enough about me, lets talk about everything you need to know about this book.

LETS TALK ABOUT THE TIN

I picked a 20cm (8in) square tin, as after some extensive research, I found this is one of the most popular size of tins worldwide. I also think it gives you the perfect amount to share between a family over a few days or to enjoy with a group of friends. Its not too big and its not too small.

Now, not all tins are created equal they tell you its an 20cm (8in) tin, but when you get home and it slides around inside your other supposed 20cm (8in) tin, you know somethings up. So if youre anything like me, you get out your tape measure and realise ones half an inch too big and the others half an inch too small. It happens, but as long as your tin is deep enough Im talking at least 5cm (2in) deep youll be fine, you may just have to adjust the cooking times slightly (see cooking times on ).

• Material: When it comes to the material of the tin, I always recommend using an uncoated aluminium tin. The material and coating of the tin can make a big difference to how the bake cooks. Due to the range of different recipes in this book, this is definitely the most reliable option across the board. Its also not going to get pesky scratches and lose its coating like a nonstick tin might, plus its lightweight and easy to store, unlike glass or ceramic dishes.
• Sizing up: Now if you have a lot of friends or a lot of mouths to feed, you may want to make extra. If you have two 20cm (8in) tins, you can just double the recipe and split it into the two tins. Alternatively, you can double the recipe and use a 33 x 23cm (13 x 9in) tin. The bake will be slightly thicker in this tin, so you will need to increase the baking time by 510 minutes.
• Sizing down: If you want to make a smaller batch, halve the recipe and use a 15cm (6in) round cake tin. You will generally need 510 minutes less baking time here. Remember, your tin needs to be at least 5cm (2in) deep.
• Changing the shape of the tin : You may see a cake or another bake in this book and want to make it in a round tin. Keep the recipe the same and use a 23cm (9in) tin that is 5cm (2in) deep. Check for the doneness cues when baking in the oven.
• Testing another tin: If you dont want to do the maths, but want to check the volume of another tin, fill it with 250ml (1 cup) of water at a time and count the cups until its full.
• Lining the tin: I have two methods for lining my tins my favourite method (the first one) involves two tins, which kind of defeats the purpose of this book, but here goes anyway in case you do own two tins of the same size.

METHOD 1: Measure a piece of baking paper over one of the tins so it has about a 10cm (4in) overhang all the way around the edge. Using the second tin, press the baking paper down into the first tin, then fold the overhang down over the edges, making sure to create sharp creases in the paper so it holds its shape and is a really snug fit.