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8oz flour = ? cups

post #1 of 23
Thread Starter 
I am using Colette Peters white cake recipe everything is in ounces. Will the fluid ounces conversion work for this?
post #2 of 23
8 ounces = 1 cup whether solid or liquid.
post #3 of 23
It equals 1 dry cup measure!

When it comes to my baking, I measure all liquid in a liquid measurer and all dry in dry measuring cups just to be sure. I don't want any mistakes especially if I'm making for a customer!


Amy
post #4 of 23
Thread Starter 
Thanks for your quick replies!
post #5 of 23
If the recipe calls for 8 oz WEIGHT of flour, that is NOT the same as 8 oz dry or liquid measure (i.e. one measuring cup full of flour)!

My 5 lb bag of Gold Medal unbleached flour says on the side that one pound of flour (16 oz) is equal to 3 1/2 cups of flour.

That means that 8 oz of flour would be 1 3/4 cups with a dry measuring cup, which is almost twice as much as if you used one cup to equal 8 oz.

Only with water does 8 oz weight equal 8 oz liquid measure. Everything else is different.

hope you get this in time . . .

Laura.
post #6 of 23
I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?
If at first you don't succeed, eat it and start all over!


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If at first you don't succeed, eat it and start all over!


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post #7 of 23
Quote:
Originally Posted by DianaMarieMTV

I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?



Yeah what she said icon_wink.gif A pound of feathers is not the same as a pound of well never mind lol, liquids and solids are not measured the same or you're heading for disaster!

On a venting note- it really ticks me off (being nice lol) that the entire planet can not use the same types of measurements- instead, I have a great recipe I get from my aunt in Germany that's all in grams, and then I go to a recipe in the US and it's in inches, and another is in fathoms and then another is bushels (kidding)- gosh can ya tell I thrive on consistency? Not that there arent enough conversion charts out there but it's a PAIN in the arse when you're in the grocery store and there is none lol
post #8 of 23
I got a Pyrex scale at Target and it has a 25 year warranty! I only paid $15.00 for it though.
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #9 of 23
according to the Cake Bible,

1 cup of cake flour =
3.5 oz (sifted)
4 oz (lightly spooned)
4.5 oz (dip and sweep)

1 cup of all-purpose flour =
4 oz (sifted)
4.25 oz (lightly spooned)
5 oz (dip and sweep)

i bought a cheap diet scale at Target for $5.99. it works great for me, but eventually i'd like to upgrade to a nice digital one.
post #10 of 23
[quote="chakkakin"]according to the Cake Bible,[quote]

Cake Bible as in Rose Levy Beranbaum? I just mentioned that book in another thread- so that kinda answers my question whether any of you pros use it or have read it LOL
post #11 of 23
i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif
post #12 of 23
Quote:
Originally Posted by chakkakin

i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif

Amen! icon_biggrin.gif
If at first you don't succeed, eat it and start all over!


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If at first you don't succeed, eat it and start all over!


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post #13 of 23
Quote:
Originally Posted by chakkakin

i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif



oh you know that's funny, because you all say that you buy sticks of crisco because it's more convenient and less messy- and I can't get sticks here anyway and it's cheaper to buy the big tub- but I never had a problem with cleaning out measuring cups because of this plastic wrap technique- gee when I think of all the little teeny things I've learned- I mean it's all a drop in the bucket to what I could know, but still tons compared to what I knew like even half a year ago LOL
post #14 of 23
Get a good digital scale with a tare/reset button, and you can weigh the crisco right into your mixing bowl!

I love my scale for so many reasons, but never having to wash crisco out of anything again is near the top of the list! icon_biggrin.gif

Laura.
post #15 of 23
Wow! I didn't know that dry ingredients weight varied that much. I learned a lot from this thread. I need to go invest in the cake bible (and a scale). Thanks!
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