Fitwaffle's Baked In One: 100 one-tin cakes, bakes and desserts from the social media sensation - THE SUNDAY TIMES BESTSELLER

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I wouldn’t say social media has changed my job, I would just say it has evolved over time. I try my best to adapt and keep up with the platforms.

What I thought: There’s something nostalgic about a rice crispy cake and this recipe takes it to the next level by using Mars bars to bring it all together and topping them with more chocolate and M&Ms (I went with crispy this time, but next time I’m going with peanut M&Ms). I made this last minute and it took no time at all. A super easy delicious crowd-pleaser.Why the pan? After doing some research, Eloise selected the aluminum pan for how versatile it is and how easy it is to use. Don't have a pan that's exactly the right size? No problem! As long as the pan is deep enough, you can bake almost anything with an average-sized batch of batter or dough. Turn off the heat, then stir in the oats and ground almonds until they’re fully coated. Pour half the mix into your prepared tin and smooth it out with a metal spoon or rubber spatula.

I'm Eloise - known online as Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm square tin. I've included the most popular bakes and no-bakes from my social media, as well as brand-new ones that I know you'll love. What I thought:This was definitely one of the easiest recipes I’ve ever made. It didn’t need many ingredients and was simple to put together. I ended up with a lot of batter so I decided to make it in two trays instead of one. The Oreos in this made the shortbread SO addictive!I loved taking photos of food. I used to take photos of the meals I had made while I was at college and people used to make fun of me for it. I was improving my relationship with food and I wanted to share all the amazing foods I was trying.

I'm Eloise - AKA Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm pan. I've included my most popular recipes, as well as brand-new ones that I know you'll love. First, make the brownie batter. Put the melted butter and sugar into a large mixing bowl and beat together with an electric hand mixer until completely combined. Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips until evenly distributed.

Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife. What I thought:This recipe was so easy to follow. Despite loving baking, I’ve never made a cheesecake before, but I felt like a pro by the time I’d finished this recipe. The blueberry running through the bars and the crumble on top make these the perfect spring centrepiece moment – my friends better be impressed! There’s a rich buttery-ness from the shortbread that contrasts with the tang from the lemon and blueberry: delicious! I love that this book requires you to have a 20x20cm tin, and once you’ve got that, you’re ready to go – onto the next bake. What I thought: I’ve finally found the perfect, gooey brownie recipe – thank you Fitwaffle! These brownies are just delicious, with chocolate chips, cocoa and chocolate spread making them ultra-indulgent but the dark chocolate makes sure they’re not too sweet. We brought these into the office and they certainly got the seal of approval from the team who were experiencing the mid-afternoon sugar dip. The recipe makes loads, so there will be plenty to share around with friends and family once you make a batch. Transfer half the batter into your prepared tin and smooth it out to the edges. Place the 16 biscuits in lines across the batter. There will be 1 biscuit per square. Put the softened butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg yolk and vanilla extract and beat until just combined. Fold in the flour and baking powder with a wooden spoon or rubber spatula until just a few streaks of flour remain, then fold in the chocolate chips until evenly distributed.