I'm trying to break down the costs I have to make cakes, cookies and cupcakes. This is probably a less-than-intellegent question, but when figuring out your own costs, did you just figure out how many portions (say, cups of flour in a 11lb bag) you could get out of each unit of ingredients and then add each portion cost together?
Next, many things are sold by weight but called for by cup/tsp in a recipe. How do you adjust for that? For example, my bag of flour is 5Kg (11lbs), but the NFSC recpie calls for 6c. How would I calculate that? Are there 4 Cups of flour in a pound (like there's ~4 cups of icing sugar in a pound)? I don't have a scale...
Any suggestions would be SO appreciated! Thank you.
Next, many things are sold by weight but called for by cup/tsp in a recipe. How do you adjust for that? For example, my bag of flour is 5Kg (11lbs), but the NFSC recpie calls for 6c. How would I calculate that? Are there 4 Cups of flour in a pound (like there's ~4 cups of icing sugar in a pound)? I don't have a scale...
Any suggestions would be SO appreciated! Thank you.
