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# HELP!! How do I convert pounds to cups for dry cake mix???

A supplier gave me a 50 lb. sack of yellow cake mix to test and I'm doing it in my home kitchen (as my shop isn't ready yet). Just now...as I picked up the bag to open it and get started on my SIX cakes for tomorrow, I realized I don't know how to convert the weights in the directions to cups. I need to know dry and liquid. ANYONE??? Thanks so much And, no, I don't have a kitchen scale...that would be too easy!!!
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck

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Hope it works,
Sharon
My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.
My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.

http://www.realfood4realpeople.com/convert.html

1 cup flour = 4.5 oz , so if you consider there are 16 oz. in a lb. , you should get just under 4 cups to a lb. These conversions are always a challenge. I had to do this from a British recipe where everything is measured in ounces as opposed to my usual Canadian methods of cup, tbsp. etc... type measurements. I was able to figure it out using this conversion chart as linked above. Hope it helps. Good luck!
"No one is more cherished in this world than someone who lightens the burden of another" ....Anonymous
"No one is more cherished in this world than someone who lightens the burden of another" ....Anonymous
Well ......

That's quite a predicament you've got there! When I think, I seem to recall the saying "a pint's a pound the world around" (i.e., 2 cups of liquid is equal to one pound).

The question is this: your 50 pounds of mix will make how many cakes???

If you measure it out into cups, then split it apart proportionately. That would be my suggestion. In other words, measure the whole container ... for argument's sake, let's say it's 200 cups of mix.

So if 200 cups of mix = 50 pounds, then just use that as your base. Let's say your recipe is based on x pounds of mix to other ingredients. If you want to use 1 pound of mix, you would take 200 and divide it by 50 and you would get 4 cups of mix = 1 pound. Then the remainder of your recipe follows along like that. (To each pound of mix, add ___ eggs, ____ cups sour cream, ____ cups water, etc.....)

HTH,

Odessa

p.s. Otherwise, I would definitely invest in a scale!
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
that helps alot. Thank you. I panicked. DUH...I know 8 oz. is one cup in liquid!! thanks much!!
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck
I would go out and buy a scale. For most professional cooking, bulk recipes are done by ingredient weight, rather than volume and the recipe may not work if the weight of the ingredients is off.
Thanks Odessa I have a big, bakery-sized scale on order for my shop...but that doesn't do me much good right now, does it??

I think I can handle it from here. Thanks for putting out my fire
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck
"Just think of all those women on the Titanic who said 'No thank you' to dessert that night. And for what!" --Erma Bombeck
Does the bag give any formula information? Professional mixes are often different from home baking mixes, as some already have dried eggs in the mixture (just add water and fat).

Theresa
Quote:
Originally Posted by Audraj

I would go out and buy a scale. For most professional cooking, bulk recipes are done by ingredient weight, rather than volume and the recipe may not work if the weight of the ingredients is off.

That's exactly what I was gonna say!
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