Comments on: Baking Measurements

By: Krisatham

Krisatham — Thu, 05 Nov 2009 19:39:50 +0000

Thank you for your immediate response. I will try what you suggested. Another question – can baking powder and baking soda be used interchangeably?

You’re welcome. They can’t be used interchangeably.

By: Krisatham

Krisatham — Tue, 03 Nov 2009 20:03:06 +0000

Hi Madhuram

I landed in your website when I was googling for a rava idli recipe. I had stopped eating cakes for almost 7 years and never knew eggless baking was ever possible. Thanks a ton for your awesome work. I have got everything ready to try my hands at baking now. I bought a 13 X 9 X 2 pan (though it read 12.8 X 8.8 X 2 ). I want to know, how much of all purpose flour is needed to get a good sized cake? As most of your recipes say 1 cup I just wanted to know if it will be too less for my pan.

Thanks Krisatham. I would suggest you to get two 8 inch cake pans and one 8 inch square pan first and try the recipes here as it is, because adjusting a baking recipe is not as easy as adjusting a cooking recipe. The pan size, the ratio of flour, baking powder and baking soda cannot be simply incremented or decreased like we double or half other cooking recipes. If you are really interested in baking I would also suggest you to get a bakeware set available in Walmart and other stores. It costs around 20-25$ and you get all the basic pans and sheets. That’s how I started. Please feel free to get back if you have any further questions.

By: prathna singh

prathna singh — Wed, 22 Jul 2009 11:45:11 +0000

when it comes to butter,margarine-does the measurements differ and how many grams is a cup of butter.thx

Yes stick margarine measures exactly the same as stick butter. 1 cup is approx 225gm.

By: meera

meera — Tue, 02 Jun 2009 19:42:15 +0000

hi,

i really liked your website.i keep trying out new recipes often, also love to try those differently.i am new to baking, i am tempted to try out some of your recipes.

Thanks Meera.

By: jayasri

jayasri — Tue, 12 May 2009 11:46:10 +0000

Oh! my God !, don’t think i am copying all ur writings but, i am trying out like what you have said, i try to do it by 1/2 because i am scared i will definitely make a mistake which i have already done thrice, that is why i am scared to try baking…, because i am interested more in baking bread sticks and things like that then cakes !!, i am not a sweet toothed person.., this information about measurements is worth while thank u so much for passing on this information…, its absolutely wonderful…, i have book marked it !!,

By: abc

abc — Fri, 23 Jan 2009 15:12:18 +0000

One more note- I believe the baking pan I have is hardly 1 or 1.5 inch deep. I will try in another glassware too? Do I have to reduce tempeature by 25 degree F if I am baking in glassware of nonstick? Sorry to bumbard with questions but being an avid baker you must be understanding my frustration

No problem abc. I’ll try to help as much as possible, because I’m also slowly trying to understand the science behind baking. I have a book “Baking for Dummies” and in the cake pan section it is mentioned that 8 and 9 inch cake pans should be atleast 1.5 inches deep. So if yours is 1.5 inches deep then the pan size is not a problem I guess. I have not baked in a glass pan before atleast a cake for that matter. But from the pie plates section in that book I understand that you have to reduce the oven temperature by 25 degrees if you want to cook for more than an hour. But this recipe calls for only 35 minutes right? So I don’t think that it’s necessary. If possible I’ll also try it today itself in a 9 inch cake pan.

By: abc

abc — Fri, 23 Jan 2009 13:12:08 +0000

Yehh, if you can try that would be great

By: abc

abc — Thu, 22 Jan 2009 21:57:52 +0000

I stay in Maine State (North Eastern of USA). I just confirmed that it is not a high altitude state like CO.

I appreciate your help and will be waiting for your suggestions.

Hmm! Do you want to try the suggestions mentioned for high altitude baking anyway? Otherwise let me try that recipe and see how it’s baking.

By: abc

abc — Thu, 22 Jan 2009 17:14:10 +0000

Hello
Thank you for your promp reply. Regarding your answer for my sinking cake here is the recipe I followed.(from cdkitchen web)It is great vegan cake.Now, I had been staying in different places and have baked vegan/eggless cakes lots of time and never had any problem. But in this new house, it’s frustrating bcos i gave lots of trials and was not successful yet. sides are more cooked and raised compared to center and once comes out I can see it sinking in the oven itself. I read online which suggested to bake at less temperature and for longer time. I tried baking at 365 degree F and still the structure was same. I dont know if it could be the problem with oven because previously it turned out to be really successful. Though eggless, the caked I baked would fluff and would be consistently moist.
Also I user regular fatfree milk.

1 1/2 cup flour
1/2 cup oil
1 cup sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (scant) soy/rice milk/water (water works fine)

Directions:

Bake at 375 for 30 min. in greased pan.

Please help!!!!

Hi ABC, since you are telling that you have tried this recipe successfully before I’m also guessing that oven is the problem. Have you moved to a high altitude place? If yes let me know I’ll give you some suggestions. I read that once-dependable recipes baked at sea level become a bit out of whack up in the mountains.

By: sl

sl — Wed, 21 Jan 2009 15:22:32 +0000

Thanks. I have a son too. So I think in a few years, I will also be baking kid friendly recipes like you. I am looking forward to your post.

Sure sl, will get to it next week.