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, 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!

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

I have sourced these pieces of information from

http://cafefernando.com/conversion-tables/
http://www.bbcgoodfood.com/conversion-guides

19 Comments

  • Reply carla m haight January 2, 2017 at 2:03 am

    I am an avid fan of the Great British Baking Show. They give baking temperatures sometimes as 220 degree fan or some other temperature fan. Does that mean using a convection oven? Hope you xan help.

    • Reply Jane's Patisserie January 2, 2017 at 5:11 pm

      Hiya – I’m afraid I work with a Fan oven, which means I always use the Fan temperature stated in my recipes for example, so I wouldn’t know other than that!

  • Reply Lesley Peart December 5, 2016 at 1:13 pm

    Hi Jane I’m after some advice… Recently moved so new oven to contend with… My cupcakes are rising beautifully lovely dome and are cooked (skewer clean) but once out of oven they are sinking dramatically and sometimes coming away from case 🙁 this is making me very sad and frustrated as just don’t know why? Any ideas?

    • Reply Jane's Patisserie December 7, 2016 at 10:44 am

      Sometimes it can be the way they cool, or that they’re not actually done? If they are still making a bubbling/crackling sound they are still baking. They should be silent when they’ve finished baking!
      Also, sometimes it’s the Cupcake cases themselves.. even if they’re expensive it doesn’t mean they’re good! I use Asda Muffin cases and don’t have an issue, I try expensive ones and they can peel!

      • Reply Lesley Peart December 7, 2016 at 3:05 pm

        Thanks Jane I’ve just invested in an oven thermometer so can check temp and I’ll give them a few extra minutes… Thanks for the reply 😉

        • Reply Lesley Peart December 18, 2016 at 6:18 pm

          I’ve been listening to my cakes today… Fingers crossed up to now they’re so much better… And my cooker is about 15-20 degrees cooler than it should be thanks to my oven thermometer x

          • Jane's Patisserie December 18, 2016 at 7:49 pm

            Ooh yay I’m so glad! Its such a good tip isn’t it!! x

  • Reply Lorraine Eastham June 16, 2016 at 3:43 pm

    Hi Jane, can I ask what size piping nozzle you use for your cupcakes (crunchie ones as an example) my swirl of cream looks nothing like yours 😥

    • Reply Jane's Patisserie June 16, 2016 at 3:44 pm

      My piping tips are all large ones, and I tend to use a closed star one for all of mine – I’ll be posting a blog on cupcakes soon with pictures of the tips I use 🙂 x

  • Reply The Tastemonials November 3, 2015 at 6:30 pm

    I always looked after a list like this! Thanks a lot for sharing 🙂 Yours Heike

  • Reply marie mcintyre October 29, 2015 at 5:08 pm

    I tried the cheesecake but it wouldn’t set like yours I couldn’t work out kg to grams as my scales are only in grams 🙁

  • Reply tracynieradka May 14, 2015 at 9:12 pm

    Great reference page! I definitely need to print this out!

    • Reply Jane's Patisserie May 14, 2015 at 9:33 pm

      Thank you!! I tried my best with it, its so hard with Cup measurements as they vary so much!

  • Reply ashleyu112285 May 1, 2015 at 8:38 pm

    Thank goodness for this! I was becoming panicked about the measures! I don’t know why but in the US we are not taught metric measures like this!

    • Reply Jane's Patisserie May 1, 2015 at 8:41 pm

      Awh haha thanks! (I don’t know entirely how accurate they are) but I’ve always used digital scales where you can easily convert from ounces to grams? But cups scare me! They can vary so much!! Metric is all I have ever been taught!

      • Reply ashleyu112285 May 1, 2015 at 9:03 pm

        Yes they can vary! A dry measure cup is very different than a liquid measure cup! I will learn metric if it kills me! Your recipes look divine! Happy Baking!

        • Reply Jane's Patisserie May 1, 2015 at 9:07 pm

          Thank you so much! The amount of times I try a cup-measurement recipe and it fails so badly haha I am so unskilled 😛 and same to you!!

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