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


  1. 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 ? .

    1. 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?

  2. 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

    1. 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!

  3. 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

  4. 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

    1. 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

  5. Hi Jane
    Absolutely love your recipes, have tried out a few now with great success. I am looking for a bit of advice from you! I am planning to do bright coloured cake pops for my sons birthday and thought about using white chocolate for dipping but I am unsure how to colour white chocolate. The last time I tried adding the regular bottles of food colouring bought in the supermarkets it went all thick and grainy.

    1. Hiya! Yes, basically, supermarket food colours suck. You need to use gel/oil colours such as Sugarflair, Wilton or Progel – you can get them in places like Hobbycraft, or on amazon! You need to use such a small amount to colour, that it doesn’t tend to affect the chocolate. Alternatively, you can use candy melts, that are already bright colours!

    2. Thanks for replying Jane, will have a practice soon and see how I get on! Tried your vanilla cake at the weekend, very yummy!!

  6. Hi Jane! I hope you don’t mind me asking I’ve recently bought a new oven and I can’t seem to work out the best setting for baking average sponge cakes they don’t taste as nice as normal and seem to take 1 hour and a half if not more to cook, so I was just wondering what the best setting is to bake a sponge cake please? Your cakes always look amazing and I love your recipes too!

    1. Thank you for replying! It is a hoover oven it has a fan, but has lots of different settings –
      Fan cooking
      Conventional cooking
      Fan and lower element
      And eco setting.
      My old oven was the best on one called soft cook but I’m not sure which is best for this one!

    2. I would just go for the fan cooking I guess?! Try a Victoria sponge recipe, and at 160C it should only take 25-30 minutes or so to bake if you use a 250g ratio recipe! (250g flour, sugar, butter and 5 medium eggs) x

  7. Hi Jane me again. I want to invest in a stand mixer can you recommend any? I don’t want to spend an absolute fortune but mine is a bit to basic

  8. I recently discovered Biscoff spread, then days later discovered your recipe for Biscoff cake and Biscoff brownies, and… oh my gosh… as soon as the shops opened the next day I shot down to get the ingredients and made the brownies for my flatmates and I. Cannot express my love for the recipe, it was a big hit, thank you!!!

  9. Hi Jane.
    Love making your cakes and want to start baking for family more. Where do you get your cake tins from? Last time I made your 3 tier salted caramel cake I only had 1 tin so had to repeat over and over which was very time consuming. Also what nossle for icing on the cake do you recommend as mine are all plastic and seem cheap and don’t work well

  10. You have lovely recipes, I recently made the billionaire tart which was very tasty. Just need to ask that the base was too hard almost rock solid. I used 300 grams of biscuits with cocoa and 150gram of butter as per recipe. Do you have any suggestions? Thank you

  11. Hi could you tell me if you use muffin cases or cupcake cases…. only when I made the Oreo cupcakes I had to much mixture for the cupcake cases 😋

  12. Hi Jane!

    Could you let me know how you get a cheesecake off the metal base? I must press the digestives down so firmly but then I can’t loosen it off and have to cut it on the metal circular base!

    Any tips would be appreciated!! Thanks!

  13. Hi Jane every time I make the lemon drizzle cake it’s lovely and fluffy on outside and very firm in centre (but tastes yummy) the mixture slightly curles every time when I add the lemon, and so maybe I over beat it to bring it back but just wondering if you have any suggestions to avoid this happening

  14. Hi I am having real trouble with my cupcake cases why would this be happening and can I have some tips to try and stop this please thank you x

  15. 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.

  16. 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

    1. 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

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

  17. 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

  18. 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.

  19. 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!

  20. 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

  21. 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?

  22. 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

  23. 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! ?

  24. 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.

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

  26. 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!

  27. 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.

  28. 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?

    1. 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!

    2. 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 ?

    3. 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

  29. 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 ?

    1. 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

  30. 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 🙁

    1. 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!

    2. 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!

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