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!!!

This web site might help you out. http://www.ez-calculators.com/measurement-conversion-calculator.htm

Hope it works,
Sharon

Try this link....

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!

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!

that helps alot. Thank you. I panicked. DUH...I know 8 oz. is one cup in liquid!! thanks much!!

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

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

Just wondering if you ever received an answer to your question because we had donated a 50 lbs. bag of dried cake mix and need to know how many cups in a pound of dry cake mix.  We are going to make 9x13 cakes to serve to clients. Does anyone have the answer?