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I'm scared speechless...amounts...samples... - Page 2

post #16 of 20
Quote:
Originally Posted by Pearl645

I would like that..a thread on the maths behind baking. All my recipes are in cups and oz. None in grams. I have a problem finding credible and consistent sources that can tell me 1 cup of x = y grams. I know weighing is better but every website and baking book I check is telling me different conversions of basic ingredients like flour, sugar and cocoa powder from cups to grams. Always off by a few grams with each website. Anyone has serious info on this..it would really help if you could guide me to a reliable source. Not sure if this is off topic but it came to mind and I would like the help. There might be others out there who want the help too?



Next time you bake a cake using cups, weigh each ingredient as you go and you will know the correct amounts. icon_smile.gif
Baby Patrick, born 29th May 07 - and so cute!!!
Baby Shaun born 24th April 09 - gorgeous!!!
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Baby Patrick, born 29th May 07 - and so cute!!!
Baby Shaun born 24th April 09 - gorgeous!!!
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post #17 of 20
Quote:
Originally Posted by Pearl645

I would like that..a thread on the maths behind baking. All my recipes are in cups and oz. None in grams. I have a problem finding credible and consistent sources that can tell me 1 cup of x = y grams. I know weighing is better but every website and baking book I check is telling me different conversions of basic ingredients like flour, sugar and cocoa powder from cups to grams. Always off by a few grams with each website. Anyone has serious info on this..it would really help if you could guide me to a reliable source. Not sure if this is off topic but it came to mind and I would like the help. There might be others out there who want the help too?



I found the site www.joyofbaking.com very helpful. Chapter 'ingredients' (for conversions for a specific ingredient) as well as 'conversions' .
post #18 of 20
Geez, I'm blown away by the storm my comment caused. I'm really a nice person and never meant to insult anyone. I guess I was trying to say, if you don't want to "help" people who ask elementary questions, and even if they annoy you, just don't answer, but also none of us really need to "fuss at" the person. I'm genuinely sorry if I offended or hurt feelings. I appreciate all of you and the help you've given me many times. Forgive?
post #19 of 20
I found the site www.joyofbaking.com very helpful. Chapter 'ingredients' (for conversions for a specific ingredient) as well as 'conversions' .[/quote]

Great! Thanks! I tried weighing each cup to get the grams conversion but every time it was always a bit off.
post #20 of 20
Pearl, you are right about discrepancies.

Fortunately, I choose mentors who give weights, but that doesn't help on those that don't have weights or when we make up our own versions.

Here is what I do: A long time ago, my first scale had a book of conversions. I used it for years and long before the bakery inception. Later, I found that my book of conversions is not the most popular, but, it works for me. My adjustments are all good.

For example, a chart that overweighs flour usually overweighs sugar too. For example, my chart is for flour 5 oz and sugar 7 oz, both slightly higher than soemchefs use. But the ratios work. My suggestion is to find a reputable chart and stick to it forever and build your recipes around it. If you have a recipe that gives weights, use theirs.

Another huge help... put in the correct amount of ounces and then hit the gram button. Note the grams. This is better when dividing and multiplying batters. For example in my rugelach cookies, it gives the amount that must be later divides into four. I weighed each component and then changed to grams. Now I have four cups I fill with the filling ingredients, now perfectly equal in cinnamon, sugars, pecans and cranberries.
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