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One common mistake that one makes is measuring the wrong way when it come to cups of sugar, flour, butter, and so on. This is why I thought it would be helpful start a thread with tips on how to measure common ingredients used when baking cakes when a recipe indicates cups.
Let's start with flour, which must never be tapped, packed, or shaken it, but spoon it from the flour package and leveling it off excess on the top.
For regular sugar, scoop and level it off, but if the recipe requires brown sugar, you need to lightly pack it into the cup before level it off.
For butter and margarine, keep in mind that each stick is the equivalent of 8 tablespoons or 1/2 cup, so that, rule your criteria on this measure to figure out how many fat you need.
Can you extend this list with other measuring suggestions?
Let's start with flour, which must never be tapped, packed, or shaken it, but spoon it from the flour package and leveling it off excess on the top.
For regular sugar, scoop and level it off, but if the recipe requires brown sugar, you need to lightly pack it into the cup before level it off.
For butter and margarine, keep in mind that each stick is the equivalent of 8 tablespoons or 1/2 cup, so that, rule your criteria on this measure to figure out how many fat you need.
Can you extend this list with other measuring suggestions?