Frequently Asked Questions
I get a lot of email from people asking me questions. I have included here some of the questions that I receive most frequently. Please check here to see if your question has already been answered.
Why is Fitwaffle called Fitwaffle?
I started Fitwaffle with my Fiancé in 2015 as a page to share and recommend all the delicious foods we were eating at restaurants and street food markets around the UK. I was working as a personal trainer and gym manager at the time and also wanted to document my fitness and food journey. I was practicing ‘flexible dieting’ and healing my previously poor relationship with food.
Fitwaffle has many meanings depending on how you look at it.
Firstly, it combines my two passions, fitness and food.
Secondly, ‘fit’ describes, making the foods you love fit into your diet. Relating to ‘If it fits your macros’ (IIFYM), similar to Flexible dieting.
‘Waffle’ as well as meaning food and waffles in general, it also refers to ‘waffling on’ as I’m known to talk far too much…
Over the year’s Fitwaffle has changed and adapted on social media to the recipes that you see today and it will continue to evolve.
What's your favourite recipe?
I absolutely love anything with cinnamon in or anything with a lot of frosting! As I’m sure you’ve noticed, I have a very sweet tooth, I don’t think I’ve ever said the words “that’s too sweet”
Some of my ultimate favourites are the Cinnamon Apple Cake, Cinnamon Swirl Banana Bread, Fudgy Nutella Brownies, Soft & Chewy Chocolate Chip Cookies, and this Super Moist Carrot Cake with Cream Cheese Icing!
RECIPE RELATED QUESTIONS
How do you line your tins?
This is a question I get asked daily! Now, I promise you, you can do this with any non-stick baking paper or parchment paper, some will just hold their shape better than others. I tend to use Bacofoil non-stick baking paper as it’s really thick and folds nicely.
To line a square baking tin for traybakes:
Grab 2 baking tins of the same size. Rip off a piece of baking paper that overhangs your tin by about 3-4 inches all the way around. Place it over one of the tins, then place the other tin over the baking paper and press it down into the bottom tin. Fold the edges of the baking paper around the edge of the bottom tin, making sharp creases – This is what’s going to hold the paper in place. Remove the top tin to reveal your beautifully lined tin. Ta da!
There’s a clip in one of my YouTube videos that show’s how I do it here: The Best Fudgy Brownie Recipe!
How to heat-treat your flour and why do you need to?
I use heat-treated flour in recipes that are either no-bake or where the flour may not reach a high enough temperature to kill all the harmful bacteria that may be present in raw flour. Chances are you wont be ill if you consume small amounts of raw flour, but it’s better to be safe than sorry, right?
To heat treat the flour in the microwave:
Pop the flour onto a microwave-safe plate and microwave on medium-high for about 90 seconds, stirring every 20 seconds, until the flour is hot throughout.
To heat treat the flour in the oven:
Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½. Spread the flour evenly on a baking tray and heat in the oven for about 5 minutes, stirring every couple of minutes until the flour is hot throughout.
To heat treat the flour in a pan:
Pop the flour into a frying pan and warm over a medium heat for about 4 minutes, stirring to ensure the flour doesn’t burn on the bottom of the pan.
Which cream cheese do you use?
I always use full-fat cream cheese in recipes such as cheesecakes, as this will give the best flavour and the firmest, creamiest texture.
My favourites are Philadelphia and Goldessa Original from Lidl. Both these cream cheese’s are very thick and creamy, not watery like some can be.
I always recommend discarding any excess liquid in the cream cheese before use. It’s also best to use cream cheese at room temperature in cheesecakes, as this will help the ingredients to combined more easily, allowing the cheesecake to properly set.
What food colouring do you use?
I like to use either Wilton icing food colourings or Sugarflair food colourings. Sugarflair Red Extra, is particularly good for anything Red Velvet!
When colouring batters that are going to be baked in the oven, such as brownies or cakes, make sure to use strong, good quality food colouring. If you opt for the supermarket varieties, you may find your bake turns out dull in colour, or if you use too much food colouring to achieve your desired colour, your batter may turn too liquidity.