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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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Sprinkle the reserved biscuit crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy! Andrew Janjigian, Contributor: I’ve often found cookbooks from popular pizza joints disappointing. I’m not sure whether it’s because these chefs feel the need to overly simplify for home cooks, or because they hold their “real” recipes close to the vest, but they rarely seem to give you the intel you need to make pizza just as good as theirs at home. Happily this is not the case with The Joy of Pizza, the comprehensive (and beautifully photographed) new book from Razza New Jersey’s Dan Richer (with assistance from Jersey girl and Italian-food maven Katie Parla). Pour the mixture into your prepared tin and smooth it out to the edges, then sprinkle over flaky salt and chill in the refrigerator for 3–4 hours until set. Cut into 64 x 2.5cm (1in) squares and enjoy!

Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips.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. Pour the melted chocolate hazelnut spread over the top, smoothing it out gently to the edges. Freeze for 20 minutes.

Andrea Quillen, Bakery Lead — Pastry: When I first read the introduction to Mother Grains, it was like reading my own thoughts. The way that Jullapat describes the process of opening a bakery kitchen, the magic of the day-to-day operations, how she approaches recipes and baking through her Costa Rican heritage (her father immigrated from Costa Rica and her mother from Thailand; my mother came to the United States from Chile), and, importantly, how she uses mother grains like barley, corn, oat, rye, and rice, is so engaging. 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!What I thought:These blondies were delicious. I love biscuit spread on everything so having it mixed in andswirled on top of the bake is an instant winner for me. The method was easy to follow and they set well in the fridge, with the biscuit and chocolate chunks evenly spread throughout. These are a perfect afternoon treat to have with a nice cup of tea. 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.

PJ Hamel, Baker/Blogger: I’ve always loved sharing recipes, starting a half-century ago when I’d submit my favorites to The Boston Globe’s “Confidential Chat” recipe column. But my proudest “share” started nearly 20 years ago, when all of us bakers at King Arthur decided to gather our favorite recipes into one big book. The result? The All-Purpose Baker’s Companion, destined to be the foundation of any baker’s library. Its 450+ recipes, from traditional ( Simply Perfect Pancakes) to “new classic” ( Japanese Milk Bread Rolls) cover the entire delicious and diverse baking landscape. And the genius tips and detailed techniques sprinkled throughout? Well, they simply make all the recipes we lovingly share with you even more valuable. Cookbooks are an ideal present for a baker: They offer a wealth of inspiration, new recipe ideas, and gorgeous photography over which to pore (and drool). But with so many exceptional baking books out there, how do you choose? Your best bet is to ask a fellow baker for a recommendation — which is where we come in. We polled the employee-owners at King Arthur on their favorite books of the year and came up with a list of nine exceptional tomes — including, of course, a couple that we wrote ourselves. There are lots of recipes with less than 5 ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family, including Unicorn Fudge and my epic Chocolate-Stuffed Brookies. I've also created some seasonal bakes for special occasions - but you'll want to make my Gooey Easter Egg Brownies all year round! 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.

Carrot Cake

Star baker Fitwaffle (10 million followers) brings you 100 easy cakes and bakes that can all be made in the same tin. Martin Philip, Baking Ambassador: When I originally flipped through Michael James' first book ( The Tivoli Road Baker), I’ll admit that I was jealous. Spelt pastries, Khorasan scones, a huge section of "larder" recipes showing the depth, creativity, and skills of this chef-turned-baker … is there anything he can't do? With the release of his second book, James doubles down on his creativity, leaning into savory recipes that emphasize whole grains and offering compelling options for every hour of the day. From unctuous quiche to new classics like Ham and Cheese Palmiers or Beetroot and Shallot Tarte Tatin, he inspires us to find more flavor in every minute. 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.

In a medium bowl, using an electric hand mixer, beat the butter, cream cheese and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.

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. We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved.

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