Originally Posted by randipanda
Alice can you help me? I'm not understanding the Unit Conversion cells in the Cake and Frosting and Filling Recipes tabs. Or what each of the headings mean where you actually put in the recipes. Item would be what you buy obviuosly, the ingredient, is item amount the amount you usuallly buy it in? 18 eggs, 1 gallon of milk, etc? Then the unit amount is who much the recipe actually needs right? But then the unit conversion has me stumped. From your formula it looks like it is figureing how many sets of 2 Tablespoons you can get from a gallon for instance.., right? I think that makes the most sense and works for almost all of the amounts...the one that throws me is you say that there are 2 T per oz of and 6 t per oz of vanilla but a T is worth three t, but I guess we are talking weight vs. volume there. Ounces are so hard for me to understand. I have recipes that call for 5 oz of or such of making fondant and I don't know if I should go by weight or volume...ahhhh
Sorry, just making sure I understand
Usually I go to www.ask.com
and type in what I am converting to get the unit conversions. Unit conversions SHOULD be if I buy pounds but my recipe calls for tablespoons how to convert from pounds to tablespoons....
Yes on the weight vs. volume... that is why they are different.