Hi, Glad to join you all here, you are all very talented.

I am having some bother with terminology and conversions and was hoping someone could give me a hand. I am looking for some new filling recipies and buttercream variations and I found a lot of great looking ones on this site. Problem is I am scottish and have no idea what the measurements are as we work totally differently! Can you help me with the following in pounds and ounces, grams, kilos or even mils.

How much is a stick of butter? 100gs?
How much is in a cup measurement when you say '1 cup of' etc.

This would be a great help. I only started doing this about a month ago as an experiment but its going really well and people have started to order cakes now so I want to start trying different recipes.

Thanks for your help.

Have sent you a PM!

Hi, and welcome to CC, your new addiction. lol

i have worked out that a stick of butter roughly equals 125 grams and 1 cup is roughly equal to 300 grams.

here is a link to all types of conversions

http://curezone.com/conversions.asp

if i need to know anything about converting most of the time i will just google search it, and most times i get the answer i need.

Hope this helps....

kylie

Seraphim I'm not sure of the mesurements. Just wondering where in Scotland you are as I am a Scot's living inthe US.

And the measurements nightmare rides again lol...

I am in Canada and run into this a lot too...

In Canada, we use and 8 oz cup for liquid measure, and it has a conversion to 250 mls. By the chart sweetie provided. a US 8 oz liquid measures 236.588 mls and the UK 8 oz liquid measures 227.305 mls. It sounds like a lot of difference to me for a recipe to come out just right.

The chart given is a good one because it distinguishes between the three possible ones, so it pays to pay attention to where the recipe originated, especially when there is any problem with texture etc... the link is a good one for concise measurement.

Thanks to sweetie and a big welcome seraphim!

Hello and welcome

I also asked this question and someone( Dont remember name but thank you very much ) gave me this great link:

http://www.beryls.com/weighref.htm

Hope this helps

Hi,

Thanks very much for all your replies. The conversion chart was a great help and has been added to my favourites!

Mgsells, I am from just outside Edinburgh.

Thanks again!

Welcome to CC. (I didn't know there could be so much difference between measurements. We use the metric system here and I convert to, I guess, US ounces and pounds. Good grief, another thing to worry about.) Again, welcome! Everyone is very generous and kind. You'll have lots of fun.

Welcome to Cake Central!! I looked at your cakes and you are doing a wonderful job!! Have you taken any classes?

You will get lots of great information from this site, so don't be afraid to ask if you need help!!

Cindy

Welcome to Cake Central...a most addictive place!!

I thought you might want a list of acronyms we use here...

http://www.cakecentral.com/cake-decorating-ftopict-2926-acronyms.html

Hi and Welcome,

Think your conversion question has been thoroughly answered.

As was said, we are a helpful and friendly bunch.

Here are some recipes:

http://tinyurl.com/ygug3u

http://tinyurl.com/yk99h8

http://tinyurl.com/yc3ct7

http://tinyurl.com/y7nzzt

http://tinyurl.com/vkccl

HTH

Welcome! You'll find this to be a VERY helpful and enriching site! These ladies (and gents) are the bomb!

welcome to CC

welcome

Hi!

I see you are from Edinburg, Scotland. I am heading your way in July and am wondering what type of clothes to bring. Our July is usually very hot. Any other tips you can give me would be terrific too.

Thanks,

Jayne

Also wanted to mention that 1 cup dry (flour, sugar, etc.) is measured differently than 1 cup liquid (water, etc.) for US measurements.

We are confusing aren't we ounces can be weight like lbs or a measurement like a 1 cup / 8 ounce cup but the weight will depend on the item in the cup.

then we use terms like 1 stick of butter.... which is 1/4 lb or 1/2 cup

my neice freaked out when a recipe said Oleo she is young.... ( old term for margarine)

We say Crisco ( solid vegetable shortening)

Jello ( commercial gelatin dessert)

pudding a creamy dessert made from milk used here as the dry mix without the milk



So one for you this wee I heard as different as chalk and cheese.. WHAT does that mean besides very different. and what do they have to do whith each other.