Ingredients & Conversions

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. So much can go wrong when it comes to cup measurements, for example if you scoop up flour with the cup, or spoon flour into the cup, they will weigh different amounts. 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 baking spread, I always use Stork as I find I get the best results – especially with buttercream. This of course comes down to personal preference in terms of taste, and many people prefer real butter for their buttercream, which works great in my recipes too!
  • For vanilla extract, Nielsen Massey is the best quality, however many other supermarkets and brands have excellent quality extracts too. Just make sure not to use vanilla essence as it has a synthetic flavour.
  • 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
  • For chocolate, I use supermarket own brands or Callebaut. I never use cooking chocolate, as not only does it taste horrible to me, but it can negatively affect the final result of some bakes, like blondies for example.
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
Flour (sieved) N/A 110g 80g 70g 55g 35g 27g
Granulated sugar N/A 200g 150g 133g 100g 67g 50g
Caster sugar Superfine sugar  200g 150g 133g 100g 67g 50g
Icing Sugar Powdered confectioners sugar 125g 94g 83g 63g 42g 31g
Brown Sugar N/A 200g 150g 133g 100g 67g 50g
Golden syrup Corn syrup 350g 265g 235g 175g 115g 90g
Honey/Maple syrup N/A  322g 240g 215g 161g 107g 80g
Black Treacle Molasses  340g 255g 227g 170g 113 85g
Cornflour Corn starch 120g 90g 80g 60g 40g 30g
Oats (uncooked) N/A 90g 65g 60g 45g 30g 22g
Butter N/A 240g 180g 160g 120g 80g 60g
Coconut oil N/A 200g 150g 133g 100g 67g 50g
Vegetable oil N/A 200g 150g 133g 100g 67g 50g
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
Nuts (chopped) N/A 150g 110g 100g 75g 50g 40g
Nuts (ground) N/A 120g 90g 80g 60g 40g 30g
Breadcrumbs (dry) N/A 150g 110g 100g 75g 50g 40g
Digestive biscuits Graham crackers 100g 75g  67g  50g  33g  25g
Sultanas/Raisins  White Raisin 200g 150g 130g 100g 65g 50g

Butter

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
227g 170g 151g 113g 76g 57g
1 stick of butter = 113g
1 tbsp butter = 14g
(All figures are rounded to nearest whole number)

Cake sizes

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 unfortunately so get your calculator ready!

For example, to convert and 8″ cake tin recipe to a 6″ cake tin, you need 56% of the original ingredients. Therefore you’ll need to multiple each ingredient amount by 0.56.

So if the recipe for an 8″ cake 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! Always check a cake is done by inserting a thin skewer in the centre, if it comes out clean, the cake is done!

Cake tin size Mutiple by
4″ 0.25
5″ 0.39
6″ 0.56
7″ 0.77
9″ 1.27
10″ 1.56
12″ 2.25
14″ 3.06

Eggs

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
4″ 1 2
5″ 2 3
6″ 3 5
7″ 5 7
9″ 8 11
10″ 10 14
12″ 14 20
14″ 19 28

Other useful conversions:

UK term US term
Bicarbonate of soda Baking soda
Pepper Bell/Sweet Pepper
Filo pastry Phyllo pastry
Jam Jelly
100s & 1000s Sprinkles
Spring onion Scallion
Natural yoghurt Unflavoured yoghurt
Courgette Zucchini
Greaseproof Paper Wax Paper
Baking paper Parchment paper
Cling Film Plastic Wrap/Saran Wrap
Baking Tray Baking Sheet or Cookie Sheet
Sieve Strainer
Hob Stove
Tinned Food Canned Food
Frying Pan Skillet

If you know any more I can add to this list please let me know!