So these are not necessarily questions I get asked (ok … sometimes) but these are questions I often ask, so I figured there would be other bakers/cooks that do too.

Gas Mark to Centigrade/Fahrenheit conversion

Gas Mark Centigrade (°C) Fahrenheit (°F)
 1 140 275
 2  150  300
 3  160  325
 4  180  350
 5  190 375
 6  200 400
 7  220 425
 8  230  450

How much fondant do I need to cover my cake?

Wilton.com has a good table for approximate weight in ounces HERE.

How much cake mixture do I need for my tin?

The Cake Decorating Company has an excellent and very helpful chart HERE.

How much does 1 US Cup weigh?

American recipes generally use a volume measure known as a ‘Cup’ rather than a (more accurate) weight measurement. Unfortunately, because one is weight, and one is volume there is not a standard conversion. A cup of marshmallows is going to weigh less than a cup of sugar for example.

However, HERE is a handy converter for various different ingredients, but your best solution is to buy some measuring cups.

Grams/Ounces or Kilograms/Pounds

US/UK Liquid volumes

1 fl oz 29.57 ml 28.41 ml
1 cup 16 fl oz 20 fl oz
1 cup 236.5 ml 284 ml
1 pint 473 ml 569 ml

What is the UK equivalent of this ingredient?

I have been following US recipes for some time now, and there are a few ingredients that may sound unfamiliar to UK bakers. Here is a collection of handy equivalents. Sometimes they are the same thing under a different name, sometimes they are a similar product.

Cornstarch same as   Corn Flour
Light Corn Syrup sub with Golden Syrup
Molasses same as Dark Treacle
Sweet Chocolate sub with  Milk Chocolate
Bittersweet/Semisweet Chocolate sub with  Dark Chocolate
Sweet Butter same as  Unsalted Butter
Peanut Oil same as  Ground Nut oil
Canola Oil sub with  Rapeseed Oil
Shortening sub with  Vegetable lard (Trex)
Half and Half sub with  Single Cream (or 50/50 cream & milk)
Heavy Cream sub with  Whipping or Double cream
All purpose flour same as  Plain flour
Cake flour sub with  Plain flour (with 12% substituted for corn flour)
Baking Soda same as  Bicarbonate of Soda
Kosher Salt same as  Cooking salt
Confectioners Sugar same as  Icing Sugar
Superfine Sugar same as  Caster Sugar
Tomato Paste same as  Tomato Puree
Arugula same as  Rocket
Cilantro same as  Coriander Leaf
Eggplant same as  Aubergine
Zuchinni same as  Courgette
Green onions/Scallions same as  Spring Onion
Chicory same as  Curly Endive
Dill Pickle same as  Pickled Baby Cucumber
Navy Beans same as  Haricot Beans
Fava Beans same as  Broad Beans
Canadian Bacon sub with  Lean Bacon
Blood Sausage same as  Black Pudding
Breakfast Links same as  Sausage – the British Banger
Sausage same as  Minced Pork or pork patty
Filberts same as  Hazlenuts
Cool Whip sub with  Birds Dream Topping 
Ground Beef same as  Minced Beef
Apple Cider same as  Cloudy Apple Juice
Hard Cider same as  Alcoholic Cider
Marjoram sub with  Oregano
Noodle same as  Can sometimes be used to mean pasta
Fruit Crisps same as  Fruit Crumble
Rutabaga same as  Swede/Turnip

Another great place for ingredient explanations is The Cooks Thesaurus


  1. January 29, 2013 at 19:58

    Great job! The only thing I would add is that “a cup” is 8 ounces when you’re talking about liquid, and a pint is two cups, so the old saying “a pint is a pound the world around” is accurate! Obviously doesn’t work when you’re talking dry ingredients – I try to always do them by weight.

    • January 29, 2013 at 22:01

      I deliberately didnt put about the liquid volumes because they do actually vary between US and UK. That phrase isn’t entirely accurate as a pint is NOT the same the world around – US pint =473ml UK pint =568ml

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