You focus on the baking, we’ll supply you with the all the baking ingredient measurements and conversions you need to achieve delicious results!
Dry Ingredients Measured In Cups Will Vary In Weight - Check Ingredient Types. All equivalents are approximate. To convert ounces to grams, multiply the number of ounces by 30. (1 oz. = 30 g)
Liquid and Dry Measure Equivalents
| Pinch or Dash |
------------- |
1/16 teaspoon |
| 1/4 cup |
------------- |
4 tablespoons |
| 1/3 cup |
------------- |
5 tablespoons plus 1 teaspoon |
| 1/2 cup |
------------- |
8 tablespoons |
| 3/4 cup |
------------- |
12 tablespoons |
| 1 cup |
------------- |
16 tablespoons |
| 1 pound |
------------- |
2 cups |
| 1 quart |
------------- |
4 cups |
| 1/2 tablespoon |
------------- |
1 1/2 teaspoons |
| 1 tablespoon |
------------- |
3 teaspoons |
| 1 stick butter or margarine |
------------- |
1/4 lb. or 1/2 cup |
| 1 cup whipping cream |
------------- |
2 or more cups after whipping |
| 2 large eggs |
------------- |
3 small eggs |
Domino® Sugar Package Requirements (approximate)
| Domino® Granulated Sugar |
| 1 packet |
------------- |
1 teaspoon |
| 1 lb. |
------------- |
2 cups |
| 2 lbs. |
------------- |
4 cups |
| 4 lbs. |
------------- |
9 1/3 cups |
| 5 lbs. |
------------- |
11 1/2 cups |
| Domino® Confectioners Sugar |
| 1 lb. |
------------- |
3 3/4 cups* |
| 2 lbs. |
------------- |
7 1/2 cups* |
| 4 lbs. |
------------- |
15 cups* |
| *unsifted |
| Domino® Brown Sugar |
| 1 lb. |
------------- |
2 1/3 cups** |
| 2 lbs. |
------------- |
5 cups** |
| 4 lbs. |
------------- |
9 1/3 cups** |
| **firmly packed |
Baking Temperatures
| Fahrenheit |
|
Celsius |
| 275°F |
------------- |
140°C |
| 300°F |
------------- |
150°C |
| 325°F |
------------- |
160°C |
| 350°F |
------------- |
180°C |
| 375°F |
------------- |
190°C |
| 400°F |
------------- |
200°C |
| 425°F |
------------- |
220°C |
| 450°F |
------------- |
230°C |
Baking Pan Size Conversion Chart
| American |
|
Metric |
| 8 x 1 1/2 inch round baking pan |
- |
20 x 4 cm cake tin |
| 9 x 1 1/2 inch round baking pan |
- |
23 x 3.5 cm cake tin |
| 11 x 7 x 1 1/2 inch baking pan |
- |
28 x 18 x 4 cm baking tin |
| 13 x 9 x 2 inch baking pan |
- |
30 x 20 x 5 cm baking tin |
| 2 quart rectangular baking dish |
- |
30 x 20 x 3 cm baking tin |
| 15 x 10 x 2 inch baking pan |
- |
30 x 25 x 2 cm baking tin (Swiss roll tin) |
| 9 inch pie plate |
- |
22 x 4 or 23 x 4 cm pie plate |
| 7 or 8 inch springform pan |
- |
18 or 20 cm springform or loose bottom cake tin |
| 9 x 5 x 3 inch loaf pan |
- |
23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin |
| 1 1/2 quart casserole |
- |
1.5 liter casserole |
| 2 quart casserole |
- |
2 liter casserole |
Agave Conversion Facts
For each cup of granulated sugar in your recipe, use 2/3 cup agave syrup and reduce the amount of other liquids by 1/4 to 1/3 cup.
