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

Hi Jane I was just wondering what size ice cream scoop you used. I bought one but it’s rather large I was making the chocolate orange cupcakes, I ran out of mixture before I got to the end of the cases I had to scoop some out of the others they turned out fine a little uneven but where very delicious.

Hi Jane what size scoop do you use for your cupcakes

I bought an ice cream scoop . It did seem rather large when I was making chocolate orange cupcakes I was putting the mixture into the cases and ran out of mixture before I got to the end . So ended up spooning some out of the other cases. We all really enjoyed them can’t wait to try more

I use a 5cm in diameter one ☺️

Thank you, the one I was using is 7cm so that does definitely explains how I managed to run out of mixture 😂 a trip to the shops before making mint chocolate chip cupcakes. And thank you for sharing all your lovely recipes

How much do you fill the cupcake cases to endure the mixture rises nicely to the top of the cases when cooked?

Probably 2/3!

Hi Jane

Thank you for sharing your wonderful recipes they’re great! I am after some advice, I’ve made the kinder Bueno cupcakes and my cakes have peeled away from the cases 🙁 I’ve made 3 batches and tried longer in the oven, higher temp (as I think I undercooked my 1st batch) & it’s happened on about 80% of them it’s so disappointing. Any tips? Thanks

Sometimes it can depend on the baking cases, and how you cool them. Which cases do you use, and how do you cool them? Also, do you store them in a completely airtight box?

Hi Jane love your website. I am also gluten intollerant so just wondered when you might be posting more gluten free recipes. Have you found a decent bread one yet.

Your website is stunning, helpful in so many ways,and I adore the wonderful recipes you have chosen to share with everyone. I am so in love with everything you have done and I will be so happy to try out these great recipes. I feel like I have discovered treasure!

Hi! I’ve just tried to do the Lindt choc mousse and it’s all split ?. Do you think I overwhipped or put melted choc in too hot? It happened very quickly whereas was expecting to whip for a good few minutes??? Got a dinner party tomorrow night! X

Which mousse sorry? I don’t have a Lindt one? I would say try waiting for chocolate to be slightly cooler next time.

have you got any tips for getting a cheesecake off of the tin base once its set?

I use a thin metal spatula to lift it off the base and then I move it to a plate.

I tried the oreo cheesecake the base is quite hard even though I used 2 packets of biscuit and 125g of butter, do u have to leave it out before having it or is there something I’m doing wrong?

I’m not sure really – you shouldn’t have to leave it out. Try using 100g of butter next time! 🙂

Oh okay will try that next time…another question what butter do you use?

The cheapest I can find as its all quite expensive now!

Hi Jane

Love you recipes have tried a few with some good results 🙂 I am looking for a recipe for a Banoffee Pie (Biscuite Base) can you advise please

Ah yay! Unfortunately I’m allergic to banana so I don’t have one ?

Oh wow! I wish I had found you sooner!! When I’ve tried English recipes I’m typically struggling to make the conversions. So, thank you for doing all the hard work for me! ?

Just found your blog when looking for a salted caramel cake,ooo what a lot of gorgeous recipes to bake,can.t wait am going to start with your salted caramel drip cake for my 15 year old granddaughters birthday,if I.m allowed. Your explanations are so clear your blog is amazing.hope your making a brilliant career.

Thanx so much for the list of conversions, this is so helpful! I’ve been looking for this info for a while. Thank you!!

This is a really great reference page Jane! Just stumbled across your blog and love it to bits! There are so many great recipes! My sister loves baking so I’m definitely going to show her some of your gorgeous recipes tonight!

Awh thank you so much!!

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.

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!

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?

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!

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 ?

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

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

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 ?

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

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

Aww its okay!! Thank you!

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 🙁

1kg = 1000g 🙂 it’s Kilograms!

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

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

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!

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!

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!

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!!