Baking Need to Knows, Who Knew?

So the more I write the more I realize that there are some things that everyone who cooks and or bakes really do need to know. So this page is all of those need to knows, from how to measure ingredients properly, to which measuring cups to use for what. And don’t forget the equivalents as well.

Measuring Cups:

There are 2 different types of measuring cups: Liquid and Graduated or Dry measuring cups.

Liquid measuring cups are clear and are made out of either plastic or glass. they hold from 1 to 4 cups of liquid and have the markings printed on the outside. They have a handle and a spout for easy pouring.

Dry measuring cups are stackable and come in a range of sizes 1/4, 1/3, 1/2, 2/3, 3/4 and 1 cup. These are used to measure dry ingredients and “soft” solids such as shortening and peanut butter.

The right way to measure:

For dry ingredients you want to spoon the ingredient into the cup, not scoop from the container. Level off the top with the edge of a knife or spatula.

For liquid ingredients you want to place the measuring cup on the counter and look at it at eye level.


So you are making a double or a triple batch of something and don’t want to keep measuring it out one teaspoon at a time? Here is the list of all the equivalents that you might need to know, to help give great results, and help you save some time.

3 teaspoons = 1 tablespoon

4 tablespoons= 1/4 cup

5 1/3 tablespoons = 1/3 cup

8 tablespoons = 1/2 cup

10 2/3 tablespoons = 2/3 cup

12 tablespoons = 3/4 cup

16 tablespoons= 1 cup

Liquid Equivalents

1 tablespoon = 1/2 fluid ounce

1 cup = 1/2 pint = 8 fluid ounces

2 cups = 1 pint= 16 fluid ounces

2 pints (4 cups)= 1 quart= 32 fluid ounces

4 quarts ( 16 cups) = 1 Gallon= 128 fluid ounces.

So what if you are baking and you don’t have that buttermilk? Or butter? What then? Well here is the emergency substitutions chart:

If you don’t have                              Then you can use:

Baking powder 1 teaspoon            1/2 tsp cream of tartar plus 1/4 tsp baking soda

Butter 1 cup                                   1 cup shortening plus 1/4 tsp salt

Granulated Sugar 1 cup             1 c brown sugar or 2 c powdered sugar

You can find even more emergency substitutions here.

One last note:

This great blog: mydearbakes  has a great page that gives you even more links to help with all of those baking questions that you might have. They have put together a great list of websites that you can look at to help answer any and all questions you have.  You can find their list of sites here.

I hope this is helpful for everyone.


I take no credit for any of this information. It was definitely written by people much smarter than me. My thanks to everyone who wrote these lists for our use. Thanks for mydearbakes, for having such a great list compiled.



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