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8oz flour = ? cups - Page 2

post #16 of 23
7/29/06 at 10:47am
All good reasons to use a BOXED MIX......... icon_wink.gif
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post #17 of 23
7/29/06 at 4:49pm
Thread Starter 
AMEN! icon_wink.gif :laugh: icon_wink.gif :laugh:

It was too late. I had waited only long enough for the quick replies as I was in a hurry to get baking. I had to finish the cake for 10am and it was about 8pm last night (whoops). I keep a ton of box mixes because I buy in bulk when they go on sale, and thought that I had more yellow mixes... WRONG! I don't generally like trying new recipes for the first time on a customer but figure it was Colette's recipe so it couldn't be too bad.

Well, after using 1 cup of cake and 1 cup of all purpose and following the recipe, the batter looked kind of weird. I thought maybe it was just myself and that the brown sugar was supposed to be kind of seperated out, but 3/4's of the way through baking I looked in the oven and knew it wasn't right. So off to the grocery store at 9pm to buy a mix so I could just get home and get it done.

Oh well... from scratch seemed like a good idea at the time! Now with as tired as I am I have decided to stick to what I know when in a pinch for time!
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post #18 of 23
7/30/06 at 3:49am
My heart goes out to you........ let us know how things worked out, and post a pic of the final cake, okay ? I had my fingers crossed for you, but it is REALLY hard to type like that ! LOL!
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post #19 of 23
7/30/06 at 5:08am
when using a recipe that gives ingredients by weight, you should weigh them. 1 cup doesn't always equal 8 oz - it depends on how you handle your flour.
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post #20 of 23
7/31/06 at 10:23am
Thread Starter 
jmt1714 - I definitely learned my lesson. We don't have a scale, and I know I can pick one up for pretty cheap and will have to.

This was just a last minute, oh no I guess I'll make a scratch recipe. I had been wanting to try Colette's recipe and was is shock when I saw she went by weight rather than cups/etc. I should have canned the idea then and just gotten a recipe off of here! Oh well! I will post a pic as soon as I get it icon_smile.gif

Thanks everyone icon_biggrin.gif
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post #21 of 23
8/2/06 at 12:05am
Informations: Weight of flour PER CUP:
4 3/8 ounces or 125 grams all-purpose flour (USDA)
4 5/8 ounces or 130 grams all-purpose flour (Gold Medal)
4 ounces or 113 grams ALL flour types ( King Arthur)

The International System of Units (Metric System) was signed in Paris on May 20, 1875. The United States is a charter member, having signed the original document back in 1875.
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post #22 of 23
8/2/06 at 2:27pm
Thread Starter 
That is some cool information auzzi! How in the heck do you know that?
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post #23 of 23
8/3/06 at 7:51am
It's interesting, but it's not entirely accurate.

How much flour fits in a cup (and that is what you are measuring when you measure by volume) will depend on whether the flour is sifted first and spooned into the cup (less flour by weight), or dip-and-sweep-ed (more flour by weight).

Cookbooks in the US always specify how the flour is measured.
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