Helpful Tips
This page is designed to be able to help those of you who don’t work in grams, or if you just need some help converting ingredients, weights, ingredients or temperatures etc! I myself have ALWAYS worked in grams, so forgive me if my conversions on my recipes are a little off, but hopefully this will help
Vegan Baking Swaps
- Milks – Instead of dairy milk, I prefer to use almond, soy or other nut milks – it’s a straight 1:1 swap.
- Creams – There are some good alternatives now, you just need to make sure they are full fat alternatives. Or, coconut cream works well.
- Buttermilk – add 20 ml of lemon juice to a dairy free milk to make a homemade vegan buttermilk.
- Soured cream/yoghurt – any vegan full-fat yoghurt works, typically with a coconut base
- Butter – you want to find a dairy free alternative that is as firm as possible. Spreads should be avoided if possible as the oil content is higher to make it softer.
- Eggs – 1 tbsp flax seeds or chia seeds with 3 tbsps of water makes a good alternative to replace eggs in some bakes. 60g of applesauce, half a mashed ripe banana, or 3 tbsps of aquafaba are also good swaps.
- Chocolates – there are many good swaps out there, but some plain chocolate are naturally vegan so check the labels
- Honey – maple syrup works wonders, or golden syrup
- Cheese – I have often made my savoury dishes vegan using straight swaps. Nutritional yeast is lovely to add to a cheesy dish as it brings the cheesy flavour, on top of using a vegan cheese alternative.
- Meat – you can find some brilliant vegan meat alternatives out there now such as fake chicken, sausages etc, and these all work well. Mushrooms make a brilliant swap for a more meaty texture, as well as pressed tofu and tempeh.
Gluten Free Baking Swaps
- Flours – Most flours have gluten free alternatives now, and they work well. The texture can vary slightly, but xanthan gum is a useful addition.
- Pasta – rice and lentil based pastas are often gluten free, but the gluten free pasta options work perfectly.
- Xanthan Gum – it can vary, but a good start is about ¼ tsp of xantham gum per 150g of flour.
- Custard powder – this can help like xanthan gum as well. As it has a cornflour base, it works wonders. I add 50g of custard powder to a cupcake mix, and 100g to a cake mix
- Biscuits – Again, the swaps work perfectly. Add butter to biscuits slower for a biscuit base as some may need slightly less to make a good biscuit base.
- Cornflour – some bakes such as cupcakes can be improved by using cornflour. A lot of custard powders contain just cornflour and are gluten free – custard powder can improve the texture of a bake tenfold.
Cooking Temperature Conversion Table
Fahrenheit to Celcius (F to C)
500 F = 260 C = 240C Fan = Gas Mark 10
465 F = 240 C = 220C Fan = Gas Mark 9
445 F = 230 C = 210C Fan = Gas Mark 8
425 F = 220 C = 200C Fan = Gas Mark 7
400 F = 200 C = 180C Fan = Gas Mark 6
375 F = 190 C = 170C Fan = Gas Mark 5
350 F = 180 C = 160C Fan = Gas Mark 4
325 F = 160 C = 140C Fan = Gas Mark 3
300 F = 150 C = 130C Fan = Gas Mark 2
285 F = 140 C = 120C Fan = Gas Mark 1
250 F = 120 C = 100C Fan = Gas Mark 1/2
Weight Conversion Tables
Cups, Tablespoons and Teaspoons to Millitiers (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
Cups to Fluid Ounces (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
Ounces to Grams
1 oz = 28 grams
2 oz = 56 grams
3.5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms
Pounds to Grams
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms
Ingredients – This demonstrates how different 1 cup of different ingredients can weigh!
Flour – 1 cup = 140g
Butter – 1 cup = 2 sticks = 8oz = 230g
Granulated Sugar – 1 cup = 200g
Brown Sugar – 1 cup = 220g
Cocoa – 1 cup = 105g
Icing Sugar – 1 cup = 160g
Yoghurt – 1 cup = 235g
Milk – 1 cup = 245g
Cream – 1 cup = 245g
Sugar Temperature Conversion
Thread = 107C/225F
Softball = 119C/238F
Firmball = 125C/256F
Hardball = 138C/280
Soft Crack = 151C/304F
Hard Crack = 168C/336F
Cake Tin Sizes
Round Tins = Square Tins
6 inch/15cm = 5 inch/13cm
8 inch/20cm = 7 inch/18cm
9 inch/23cm = 8 inch/20cm
11 inch/28cm = 10inch/25.5cm
Hi Jane
Love your recipes especially the cheesecakes.
How do you bale the sponge so it’s flat and not risen in the middle when baked?
Thanks
Kirsty x
Domed cakes can happen for a few reasons – how you mix it, accuracy of measuring your oven type, the temperature, etc! I personally use a new fan oven, basic tins, and they bake quite flat! If yours dome a very large amount its worth looking at the things I have mentioned xx
Hi Jane! I absolutely love your recipes and I have tried to many and they’ve always been a hit! I’m just wondering why my sponges always come out quite “crispy” round the edges. How can I make them more softer? I have tried putting less butter when greasing, as I read that could be a cause, but it is still happening. Thank you!
Hey! So generally I usually just line the bottom, and do nothing on the sides. It may be that your oven is also a bit hot for your cakes so you could reduce the temp! x
I’m never sure where to place the shelf in the oven, middle or near to top, does this impact the baking please? If so, could you recommend in your recipes where’s best. Love, love everything I’ve made so far and recommended you to everyone!!
Hey! So this can depend on your oven. For example, I have new fan ovens.. and I bake mine in the middle, or if I need to I will put the sponges on two shelves! Because of the fan element, the temperature is even throughout! xx
Hi, I love all of your recipes and was just wondering, when making brownies or some of the other traybakes, whether the butter could be swapped out for baking spread (such as stork or a supermarket equivalent)?
Hey! So yes for traybakes such as brownies and cookie bars you can use baking spreads!
Hi Jane!
love you page! i make cheesecakes a lot and been looking for new ways to decorate them, i’m going to try and do some like yours! thanks for the inspo!
also do you sell your cheesecakes? wondering how much for?
I don’t sell anything, no!
Hi Jane.
Every time I make buttercream it tastes very strange. It’s more of a “cheese” taste than a buttercream taste.
I can’t understand what I’m doing wrong.
Is there a specific type of butter to use?
Xx
I only use block unsalted butter – the kind wrapped in foil! It’s very strange that you can taste cheese though..!
my eldest daughter showed me your website last week and she made the Oreo Drip Cake for her sisters 16th Birthday. it was blooming amazing. I love baking too. Just wondered if you had links as Ive been trying to find storage tins that accommodate the 3/4 tier cakes? Thank you
I will be doing a post about that soon – but cake boxes (like cake decorator) are the best and easiest things to find!
Hi Jane, was wondering if you could help recommend, or do a post, on your baking must haves? I’m contemplating buying a stand mixer and would love to know your thoughts on your KitchenAid mixer and any others you’d recommend!
Loving baking your recipes!
It’s in the works! 🙂
Hi Janeee, love your recipes 🙂
Just wanted to ask if you could tell us how to adjust recipe for smaller/ bigger tins (as well as the temperature)
Thanks in advance!
This is the best website for converting tin sizes – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/. Temperatures though are very variable depending on recipe!
HI Jane
Love your site and instagram page!
I wanted to ask I dont like adding too much sugar but if I reduce the amount does in affect the other ingredients?
If so, how would I go about reducing sugar in baking?
Yes, changing a recipe can have an effect on the recipe. A recipe is designed to use all ingredients specified. I don’t do reduced sugar baking, sorry.
Hi Jane do you use stork ( in the tub for your cakes) and the block for biscuits ? Love love LOVE your recipes thank you
I use either stork often, but only when specified – if I write unsalted butter I mean actual butter (such as for buttercream, you need to use actual butter). I tend to stick to the tub stork in general though!
If I wanted to make half a batch of cupcakes and a recipe for 13 cupcakes says 3 eggs, how many should I used?. And if I wanted to bake three cakes at once to make a three tier, will they all cook at different speeds? If so what do you do or would you recommend ? .
You have to stick to a 1 egg mix, or 2 egg, or 3 egg. So you’ll either get 4, or 8, or 12 cupcakes out of it. And I’m not 100% sure what you mean… do you mean tiered like a wedding cake or three layers of one cake?
Hi, i’ve already made your gin and tonic loaf cake and it was amazing! Probably the best cake i’ve baked. I want to make the biscoff cake for my sisters birthday, i only have 2 8″ tins so went to buy some more but realised the ones i have are sort of slanted on the edges so the cake is never going to be quite even when stacking, is this normal? And what are the best sandwhich tins for baking cakes? Thanks
Ahh that’s so lovely! I’m so glad you enjoyed it! The baking tins I use for cakes are either PME tins from amazon, or the cheaper ones from Asda! I’ve bought £4 ones before that are 8cm with a loose bottom from Asda and they’ve been great!
Hi jane
Could you please tell what actual size piping nozzle you use as mine are too small and I’ve been out looking for 1 today but haven’t a clue on the size! Thanks
Most posts have the exact piping tips linked – I buy them all from Iced Jems.
Hello my lovely, I came across your website a few weeks ago and it is the best discovery i’ve made, a real hidden treasure!!
I’ve always struggled with getting cakes to stay moist and to decorate them properly so they don’t look like a tipped over trifle… Your pictures and decorations are incredible, did you sit a class or is it a matter of trial and error?
I love your blog, my little secret when baking for the family! x
Thank you Jane
I will look them up!
I am managing your cheesecake cream piping with what I have but I’m pretty sure they are not big enough..
Nicola x