I got a recipe from bonjovibabe but I see she is from the Netherlands and the recipe is in equivilants that I'm not familiar with. If you are out there today bonjovibabe or if someone else can help? 
What is the US equivilant to 200 g say in dry measure and what about butter at 125g. Also need to know about 200ml buttermilk? I feel so stupid 
but are US and European Tbsp and tsps the same? OK one more is caster sugar the same as white granulated sugar?
Thanks in advance
Karrie
I google searched...here's a couple things I came up with
http://www.pastrywiz.com/conversion.htm
http://www.recipezaar.com/library/calc.zsp
The fluid converison worked but still missing the others 
http://www.cakecentral.com/cake_recipes_file-converter.html
Jackie fixed it now! 
I found this explanation for you.
Q: What is castor sugar and when would one use it?
A: Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioners sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping). If you dont have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor.
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