This guide aims to help you get to grips with the basics of baking, from converting standardised US baking cups to traditional UK weights and volumes, to altering ingredient measurements and quantities in recipes to fit different sized baking tins!

UK Baking Conversions

Recipes from the USA often display baking measurements in 'Cups' – but how do they convert to the imperial and metric measurements more commonly used in the UK? Precise measurements are so important in baking, so we've created several baking conversion charts to help you out.

Volume of Liquid Ingredients

Liquid / Dry Ingredients

Weights of Common Ingredients

Plain Flour, Icing Sugar and Cocoa Powder

Granulated Sugar and Caster Sugar

Brown Sugar

Butter and Margarine

Oven Temperatures

Baking Tin Sizes

As 8" round tins (3" deep) are generally the most popular size, we'll use this as a starting point and advise how to scale up or down your mixture based on this. Let's begin with some examples - if you want to bake a 12" round cake but the recipe is only enough for an 8" round cake, you'd simply multiply the quantities in your recipe 2.5 times. But, if you'd rather bake a smaller 6" round cake, you'd divide the quantities by half.