doc_farms Posted 29 Jul 2006 , 1:23am
post #1 of

I am using Colette Peters white cake recipe everything is in ounces. Will the fluid ounces conversion work for this?

22 replies
ZM Posted 29 Jul 2006 , 1:28am
post #2 of

8 ounces = 1 cup whether solid or liquid.

cakemommy Posted 29 Jul 2006 , 1:29am
post #3 of

It equals 1 dry cup measure!

When it comes to my baking, I measure all liquid in a liquid measurer and all dry in dry measuring cups just to be sure. I don't want any mistakes especially if I'm making for a customer!


Amy

doc_farms Posted 29 Jul 2006 , 1:31am
post #4 of

Thanks for your quick replies!

slejdick Posted 29 Jul 2006 , 2:53am
post #5 of

If the recipe calls for 8 oz WEIGHT of flour, that is NOT the same as 8 oz dry or liquid measure (i.e. one measuring cup full of flour)!

My 5 lb bag of Gold Medal unbleached flour says on the side that one pound of flour (16 oz) is equal to 3 1/2 cups of flour.

That means that 8 oz of flour would be 1 3/4 cups with a dry measuring cup, which is almost twice as much as if you used one cup to equal 8 oz.

Only with water does 8 oz weight equal 8 oz liquid measure. Everything else is different.

hope you get this in time . . .

Laura.

DianaMarieMTV Posted 29 Jul 2006 , 2:57am
post #6 of

I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?

oceanspitfire Posted 29 Jul 2006 , 3:22am
post #7 of
Quote:
Originally Posted by DianaMarieMTV

I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?




Yeah what she said icon_wink.gif A pound of feathers is not the same as a pound of well never mind lol, liquids and solids are not measured the same or you're heading for disaster!

On a venting note- it really ticks me off (being nice lol) that the entire planet can not use the same types of measurements- instead, I have a great recipe I get from my aunt in Germany that's all in grams, and then I go to a recipe in the US and it's in inches, and another is in fathoms and then another is bushels (kidding)- gosh can ya tell I thrive on consistency? Not that there arent enough conversion charts out there but it's a PAIN in the arse when you're in the grocery store and there is none lol

debsuewoo Posted 29 Jul 2006 , 3:26am
post #8 of

I got a Pyrex scale at Target and it has a 25 year warranty! I only paid $15.00 for it though.

chestercheeto Posted 29 Jul 2006 , 3:33am
post #9 of

according to the Cake Bible,

1 cup of cake flour =
3.5 oz (sifted)
4 oz (lightly spooned)
4.5 oz (dip and sweep)

1 cup of all-purpose flour =
4 oz (sifted)
4.25 oz (lightly spooned)
5 oz (dip and sweep)

i bought a cheap diet scale at Target for $5.99. it works great for me, but eventually i'd like to upgrade to a nice digital one.

oceanspitfire Posted 29 Jul 2006 , 3:48am

[quote="chakkakin"]according to the Cake Bible,[quote]

Cake Bible as in Rose Levy Beranbaum? I just mentioned that book in another thread- so that kinda answers my question whether any of you pros use it or have read it LOL

chestercheeto Posted 29 Jul 2006 , 3:52am

i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif

DianaMarieMTV Posted 29 Jul 2006 , 3:55am
Quote:
Originally Posted by chakkakin

i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif


Amen! icon_biggrin.gif

oceanspitfire Posted 29 Jul 2006 , 3:58am
Quote:
Originally Posted by chakkakin

i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. icon_biggrin.gif




oh you know that's funny, because you all say that you buy sticks of crisco because it's more convenient and less messy- and I can't get sticks here anyway and it's cheaper to buy the big tub- but I never had a problem with cleaning out measuring cups because of this plastic wrap technique- gee when I think of all the little teeny things I've learned- I mean it's all a drop in the bucket to what I could know, but still tons compared to what I knew like even half a year ago LOL

slejdick Posted 29 Jul 2006 , 4:16am

Get a good digital scale with a tare/reset button, and you can weigh the crisco right into your mixing bowl!

I love my scale for so many reasons, but never having to wash crisco out of anything again is near the top of the list! icon_biggrin.gif

Laura.

ZM Posted 29 Jul 2006 , 3:32pm

Wow! I didn't know that dry ingredients weight varied that much. I learned a lot from this thread. I need to go invest in the cake bible (and a scale). Thanks!

grama_j Posted 29 Jul 2006 , 5:47pm

All good reasons to use a BOXED MIX......... icon_wink.gif

doc_farms Posted 29 Jul 2006 , 11:49pm

AMEN! icon_wink.gif :laugh: icon_wink.gif :laugh:

It was too late. I had waited only long enough for the quick replies as I was in a hurry to get baking. I had to finish the cake for 10am and it was about 8pm last night (whoops). I keep a ton of box mixes because I buy in bulk when they go on sale, and thought that I had more yellow mixes... WRONG! I don't generally like trying new recipes for the first time on a customer but figure it was Colette's recipe so it couldn't be too bad.

Well, after using 1 cup of cake and 1 cup of all purpose and following the recipe, the batter looked kind of weird. I thought maybe it was just myself and that the brown sugar was supposed to be kind of seperated out, but 3/4's of the way through baking I looked in the oven and knew it wasn't right. So off to the grocery store at 9pm to buy a mix so I could just get home and get it done.

Oh well... from scratch seemed like a good idea at the time! Now with as tired as I am I have decided to stick to what I know when in a pinch for time!

grama_j Posted 30 Jul 2006 , 10:49am

My heart goes out to you........ let us know how things worked out, and post a pic of the final cake, okay ? I had my fingers crossed for you, but it is REALLY hard to type like that ! LOL!

jmt1714 Posted 30 Jul 2006 , 12:08pm

when using a recipe that gives ingredients by weight, you should weigh them. 1 cup doesn't always equal 8 oz - it depends on how you handle your flour.

doc_farms Posted 31 Jul 2006 , 5:23pm

jmt1714 - I definitely learned my lesson. We don't have a scale, and I know I can pick one up for pretty cheap and will have to.

This was just a last minute, oh no I guess I'll make a scratch recipe. I had been wanting to try Colette's recipe and was is shock when I saw she went by weight rather than cups/etc. I should have canned the idea then and just gotten a recipe off of here! Oh well! I will post a pic as soon as I get it icon_smile.gif

Thanks everyone icon_biggrin.gif

auzzi Posted 2 Aug 2006 , 7:05am

Informations: Weight of flour PER CUP:
4 3/8 ounces or 125 grams all-purpose flour (USDA)
4 5/8 ounces or 130 grams all-purpose flour (Gold Medal)
4 ounces or 113 grams ALL flour types ( King Arthur)

The International System of Units (Metric System) was signed in Paris on May 20, 1875. The United States is a charter member, having signed the original document back in 1875.

doc_farms Posted 2 Aug 2006 , 9:27pm

That is some cool information auzzi! How in the heck do you know that?

MaisieBake Posted 3 Aug 2006 , 2:51pm

It's interesting, but it's not entirely accurate.

How much flour fits in a cup (and that is what you are measuring when you measure by volume) will depend on whether the flour is sifted first and spooned into the cup (less flour by weight), or dip-and-sweep-ed (more flour by weight).

Cookbooks in the US always specify how the flour is measured.

Quote by @%username% on %date%

%body%