If you’re visiting from a country where baking measurements are done in cups, I’ve put together this helpful conversion guide. However, my number one piece of advice is to buy some measuring scales, they make baking more accurate and help to avoid any risk that ingredients will be measured incorrectly. I use digital scales by a brand called Salter which cost under £15 (under $20 US dollars) from Amazon.
I also wanted to provide bit more information about the ingredients I use in my recipes:
- I always use large eggs, unless otherwise stated
- For butter or baking spread, I always use Stork as I find I get the best results – especially with buttercream
- For vanilla extract, I always use Nielsen Massey as again I think it is the best quality
- For flour and sugar, I use supermarket own brands I as don’t feel they make much (if any) difference in cakes and pastry. I would only spend more for making specific breads, or for a good quality wholemeal (whole wheat) flour
|UK Ingredient Name||US Ingredient Name||1 cup||¾ cup||⅔ cup||½ cup||⅓ cup||¼ cup|
|Plain Flour||All Purpose Flour||120g||90g||80g||60g||40g||30g|
|Self Raising Flour||Self Rising Flour||120g||90g||80g||60g||40g||30g|
|Caster sugar||Superfine sugar||200g||150g||133g||100g||67g||50g|
|Icing Sugar||Powdered confectioners sugar||125g||94g||83g||63g||42g||31g|
|Golden syrup||Corn syrup||350g||265g||235g||175g||115g||90g|
|Whole Milk||Full fat milk||245g||184g||163g||123g||82g||61g|
|Double cream||Heavy cream||240g||180g||160g||120g||80g||60g|
|Desiccated coconut||Shredded coconut||100g||75g||67g||50g||33g||25g|
|Digestive biscuits||Graham crackers||100g||75g||67g||50g||33g||25g|
I’m giving butter it’s own section as I’ve seen it weighed it sticks, cups and even tbsp!
|1 cup||¾ cup||⅔ cup||½ cup||⅓ cup||¼ cup|
|1 stick of butter =||113g|
|1 tbsp butter =||14g|
|(All figures are rounded to nearest whole number)|
I often get asked how to convert my cake recipes to different sized cake tins. I make the vast majority of my cakes in 8″ tins. The table below is to convert any of my 8″ cake tin recipes to fit your cake tins. Any recipe conversion is going to involve a bit of maths, whether you like it or not!
For example, to convert and 8″ cake tin recipe to a 6″ cake tin, you 56% of the ingredients. Therefore you’ll need to multiple each ingredient amount by 0.56. So if the recipe states 500g caster sugar:
500 x 0.56 = 280
So you’ll need 280g caster sugar for a 6″ cake recipe.
Remember that if you are sizing down the cake you’ll need to bake it for less time, and if you’re sizing up, you’ll need to bake it for longer!
|Cake tin size||Mutiple by|
Now of course, it’s pretty hard to divide up an egg, so here’s my guide for changing the amount of eggs. You can also add 1-2 tbsp milk if you think the batter needs it.
|Cake tin size||Eggs for a two layer cake||Eggs for a three layer cake
Other useful conversions:
|UK term||US term|
|Bicarbonate of soda||Baking soda|
|Filo pastry||Phyllo pastry|
|100s & 1000s||Sprinkles|
|Natural yoghurt||Unflavoured yoghurt|
|Greaseproof Paper||Wax Paper|
|Baking paper||Parchment paper|
|Cling Film||Plastic Wrap|
|Baking Tray||Baking Sheet or Cookie Sheet|
|Tinned Food||Canned Food|
If you know any more I can add to this list please let me know!