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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

90 Comments

  • Hol
    May 23, 2020 at 9:24 am

    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

    Reply
    • Jane's Patisserie
      May 23, 2020 at 9:43 am

      I only use block unsalted butter – the kind wrapped in foil! It’s very strange that you can taste cheese though..!

  • Drina
    May 5, 2020 at 4:10 pm

    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

    Reply
    • Jane's Patisserie
      May 5, 2020 at 4:53 pm

      I will be doing a post about that soon – but cake boxes (like cake decorator) are the best and easiest things to find!

  • Gillian
    May 4, 2020 at 5:07 pm

    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!

    Reply
  • Zubaida
    May 4, 2020 at 11:55 am

    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!

    Reply
  • Sarita
    April 30, 2020 at 10:23 pm

    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?

    Reply
    • Jane's Patisserie
      May 1, 2020 at 9:26 am

      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.

  • debra hughes
    April 20, 2020 at 2:42 pm

    Hi Jane do you use stork ( in the tub for your cakes) and the block for biscuits ? Love love LOVE your recipes thank you

    Reply
    • Jane's Patisserie
      April 20, 2020 at 4:46 pm

      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!

  • Sarah
    August 27, 2019 at 7:48 pm

    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 ? .

    Reply
    • Jane's Patisserie
      August 28, 2019 at 8:14 am

      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?

  • Beth
    August 7, 2019 at 2:42 pm

    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

    Reply
    • Jane's Patisserie
      August 7, 2019 at 7:41 pm

      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!

  • Nicola Edwards
    May 18, 2019 at 10:49 pm

    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

    Reply
    • Jane's Patisserie
      May 19, 2019 at 12:23 pm

      Most posts have the exact piping tips linked – I buy them all from Iced Jems.

  • CharlieLAmes
    May 15, 2019 at 3:28 pm

    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

    Reply
    • Nicola Edwards
      June 7, 2019 at 12:35 pm

      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

  • Donna Cooper
    March 13, 2019 at 11:55 am

    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.

    Reply
    • Jane's Patisserie
      March 13, 2019 at 1:51 pm

      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!

    • Donna Cooper
      March 20, 2019 at 2:36 pm

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

  • Sarah
    December 6, 2018 at 4:23 pm

    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!

    Reply
    • Jane's Patisserie
      December 6, 2018 at 4:28 pm

      Hiya! It depends entirely on your oven – which one do you have? I have a fan oven, so use the fan setting at 160C x

    • Sarah
      December 6, 2018 at 4:32 pm

      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
      Pizza
      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!

    • Jane's Patisserie
      December 6, 2018 at 4:38 pm

      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

    • Sarah
      December 6, 2018 at 4:41 pm

      Okay I will give it a go! Thank you for your help it’s much appreciated! x

  • Felicity Foster
    October 30, 2018 at 2:04 pm

    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

    Reply
    • Jane's Patisserie
      October 30, 2018 at 8:01 pm

      Price rank wise, a cheaper one I’d recommend Vonshef, a Middle range I’d recommend Kenwood, and top range I’d recommend Kitchenaid!

  • Ash
    October 8, 2018 at 10:57 pm

    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!!!

    Reply
  • Felicity Foster
    September 24, 2018 at 9:52 pm

    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

    Reply
    • Jane's Patisserie
      September 25, 2018 at 9:06 am

      The tins I use for cakes tend to be the cheap 8″/20cm ones from Asda (that are deep, not the cake sandwich tins) that were £4 each last time I bought them! Nozzle wise, I can’t recommend the ones from Iced Jems enough – here’s a link to them https://bit.ly/2DtRN49

    • Felicity
      September 30, 2018 at 2:28 pm

      Thanks Jane, are the tins the ones where the base comes out? Worried it will get stuck otherwise.

    • Jane's Patisserie
      September 30, 2018 at 3:31 pm

      Hiya! Yeah the cheap asda ones have loose bottoms! x

  • Swifty
    March 19, 2018 at 9:37 pm

    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

    Reply
    • Jane's Patisserie
      March 20, 2018 at 7:02 pm

      Hiya! It might be that you actually pressed down on it slightly too much, but you can also reduce the butter slightly, but it will make it more crumbly.

  • Dawn
    March 16, 2018 at 1:59 pm

    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 😋

    Reply
    • Jane's Patisserie
      March 16, 2018 at 4:44 pm

      Hiya! I often use Cupcake Cases or Muffin Cases, but mine are the same size. Chances are you bought smaller ones 😊

  • Christie
    February 8, 2018 at 2:22 pm

    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!

    Reply
    • Jane's Patisserie
      February 9, 2018 at 7:43 am

      Hiya! I run a knife underneath and it lifts right off!

  • Yvonne moroney
    January 24, 2018 at 8:40 am

    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

    Reply
    • Jane's Patisserie
      January 25, 2018 at 2:32 pm

      It’s probably over mixing to be honest. The lemon shouldn’t curdle either, so try adding it in more carefully and beat slowly.

  • Jemma
    January 18, 2018 at 9:31 pm

    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

    Reply
    • Jane's Patisserie
      January 20, 2018 at 8:09 pm

      Whats the trouble you are having with them?

  • Jane
    December 4, 2017 at 3:11 pm

    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.

    Reply
  • Jane
    December 4, 2017 at 2:12 pm

    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

    Reply
    • Jane's Patisserie
      December 4, 2017 at 8:07 pm

      I use a 5cm in diameter one ☺️

    • Jane
      December 5, 2017 at 6:46 am

      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

    • Louisa
      December 5, 2017 at 3:17 pm

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

    • Jane's Patisserie
      December 6, 2017 at 1:29 pm

      Probably 2/3!

  • Sarah May
    November 8, 2017 at 12:34 pm

    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

    Reply
    • Jane's Patisserie
      November 8, 2017 at 6:20 pm

      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?

  • Ann Giddings
    November 2, 2017 at 9:44 am

    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.

    Reply
  • Carol
    October 24, 2017 at 12:14 am

    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!

    Reply
  • Claire
    October 13, 2017 at 8:35 pm

    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

    Reply
    • Jane's Patisserie
      October 14, 2017 at 3:42 pm

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

  • Rachel Hancox
    October 10, 2017 at 4:41 pm

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

    Reply
    • Jane's Patisserie
      October 10, 2017 at 5:56 pm

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

  • TAMENA
    October 10, 2017 at 9:52 am

    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?

    Reply
    • Jane's Patisserie
      October 10, 2017 at 10:03 am

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

    • TAMENA
      October 11, 2017 at 10:46 pm

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

    • Jane's Patisserie
      October 12, 2017 at 4:18 pm

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

  • Sandra
    September 3, 2017 at 9:57 am

    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

    Reply
    • Jane's Patisserie
      September 3, 2017 at 12:47 pm

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

  • Audra
    August 16, 2017 at 11:19 pm

    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! ?

    Reply
  • Celia Yates
    July 25, 2017 at 4:49 pm

    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.

    Reply
  • Mary
    June 6, 2017 at 2:54 pm

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

    Reply
  • Shal
    January 27, 2017 at 2:07 pm

    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!

    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!

  • 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!

    • 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 ?

    • 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

  • 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

  • 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!

  • 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!

    • 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!

    • 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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