Practical answers to the measuring problems that come up mid-recipe — awkward cup fractions, ingredient weights, and when a scale beats a measuring cup.
Swapping an 8-inch tin for a 9-inch needs 27% more batter, not the 13% you get from comparing widths. Area chart and batter multipliers for every common tin, the round-to-square rule, and what happens to bake time.
Read the guideA US cup is 236.6 ml, a metric cup 250 ml and an old UK cup 284 ml. That last one holds 20% more flour — enough to dry out a cake. Which standard each country uses, what the wrong cup costs you in grams, and how to tell which one a recipe means.
Read the guideFill a 1-cup measure and take out 1/3 — or count 10 tablespoons plus 2 teaspoons. A full chart for every awkward fraction from 1/8 to 7/8, the exact gram weight of each amount for flour, sugar and butter, and the four measuring mistakes that ruin bakes.
Read the guide
