At Crumbs & Doilies, we’re all about precision. A 'cup' of flour can vary by up to 20% depending on how tightly you pack it! For the most consistent sponges and the fluffiest buttercream, we always recommend using a digital scale. But, if you're in a pinch, our baking converter and ingredient conversion tables will get you pretty blooming close! You can also use my handy Cake Recipe Scaling guide to switch between tin sizes.
Stuck on baking measurements? Use my baking converter to switch between metric grams and US cups, or find the perfect oven temperature with the Celsius to Fahrenheit and Gas Mark tool.
Sometimes scaling a recipe can feel like a scary trial by trial and error - especially if it's a funny shaped tin, or you're doubling or even tripling the size of the batch.
Fear not - use the simple scaling below to adjust your cake recipe for sponges, icings, almost everything. Whether you're baking a 6", 8" or 10" cake, you can use the below table as a guide to how much of everything you'll need (I base most of my cake recipes on an 8" size).
My cake recipes are usually for 8-inch (20cm) pans. Use these simple multipliers to scale your ingredients up or down.
| Pan Size (Round) | Multiplier (from 8") | The Quick Rule |
|---|---|---|
| 6-inch (15cm) | x 0.5 | Halve the recipe |
| 8-inch (20cm) | 1.0 | Standard Recipe |
| 10-inch (25cm) | x 1.6 | Increase by 60% |
Accuracy is the secret ingredient in every great bake, and I'd always recommend weighing with scales over using cups. But if it's what you have to hand or it's how you like to roll you do you. These conversion tables provide a guide for scaling your recipes. From standard ingredient weights to precise oven temperatures, these charts will hopefully ensure your sponges stay light and your buttercream stays perfect, no matter where in the world you're baking.
| Ingredient | 1 Cup | 1/2 Cup | 1/4 Cup |
|---|---|---|---|
| Plain / Self-Raising Flour | 125g | 63g | 31g |
| Caster / Granulated Sugar | 200g | 100g | 50g |
| Icing Sugar | 120g | 60g | 30g |
| Unsalted Butter | 227g | 113g | 57g |
| Cocoa Powder | 100g | 50g | 25g |
| Ground Almonds | 100g | 50g | 25g |
| Celsius (Fan) | Fahrenheit | Gas Mark |
|---|---|---|
| 140°C | 275°F | 1 |
| 150°C | 300°F | 2 |
| 170°C | 325°F | 3 |
| 180°C | 350°F | 4 |
| 190°C | 375°F | 5 |
| 200°C | 400°F | 6 |
| Metric (ml) | US Fluid Oz | US Cups / Spoons |
|---|---|---|
| 1.25 ml | - | 1/4 Teaspoon |
| 2.5 ml | - | 1/2 Teaspoon |
| 5 ml | 0.17 fl oz | 1 Teaspoon |
| 15 ml | 0.5 fl oz | 1 Tablespoon |
| 60 ml | 2 fl oz | 1/4 Cup |
| 120 ml | 4 fl oz | 1/2 Cup |
| 240 ml | 8 fl oz | 1 Cup |
| 480 ml | 16 fl oz | 2 Cups (1 Pint) |
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