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Baking Disaster ?

post #1 of 3
Thread Starter 
Today I baked a recipe 3x because i just couldn't figure out what went wrong. When I initially made this recipe a few months back, I had no problems with it. I followed the recipe exactly using measuring cups an spoons. (The recipe had no conversions for ounces or grams.) Lately i've been trying to be more exact with my proportions so I started scaling all my ingredients. So today my batter was way thicker that my first experience with this same recipe. I've come to the conclusion that the flour was more than when i initially used this same recipe. Was it because of the scaled ingredients ?? Did my measuring cup not give me the same results ?
post #2 of 3
I'm definately not the "baker" that many others are from here but, in my experience...if I've not sifted flour first, that has appeared to change the amount. Also, lightly layering it into a measuring cup vs. scooping it in-scoop method seems to "pack" more in. I use my stainless steel measuring cups as I have found that my plastic ones do not seem to hold the correct amount anymore icon_confused.gif --maybe too many times in the dishwasher?? Don't know if that helps?? I also found this (via Google), but can't account how accurate this is:
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
Sifted white flour: 1 cup = 125 grams
Butter: 1 cup = 227 grams
Almonds, slivered: 1 cup = 108 grams
Oil: 1 cup = 224 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 C = 110 g
Cocoa: 1 C = 125 g
post #3 of 3
Thread Starter 
That was very helpful. I read some articles online that said the same about spooning and not just scooping as well. Thanks so much for replying icon_smile.gif
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