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.

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

Another great place for ingredient explanations is The Cooks Thesaurus

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  • 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.

    • 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