i saw a post somewhere about converting American recipes to use in Australia...I cant find it now 
Would anyone know where it is or how its done?
thankyou
sorry can't help with the post. Did you try a search using "conversions"?
But I use U.S. recipes all the time. I use www.onlineconversion.com if I need to. I think a U.S cup is larger than Aussie cup, but if a U.S. recipe asks for a cup measurement I just use an Aussie cup and never had a prob. As for some of their ingredients you can't get here I have worked out some of the equivelents. 
thankyou so much for that information.
I've got a few US cake decorating books,and have tried a few recipes from them but they never turn out right... I usually always have to throw them away. I know that I can use box cakes but sometimes I like to do a recipe for something different.
thankyou so much for that information.
I've got a few US cake decorating books,and have tried a few recipes from them but they never turn out right... I usually always have to throw them away. I know that I can use box cakes but sometimes I like to do a recipe for something different.
It's funny, I'm in the States and I've had the same problem with "overseas" recipes! 
On Rose Levy Berenbaum's site she said when preparing her Cake Bible for UK release she tested her recipes with UK ingredients and they didn't turn out properly. She attributed it to the type of flour - there is no cake flour in UK. So even the professionals have difficulties!
We emigrated from the UK last year to Canada, and I had to re-learn how to make cakes completely! I tried making a cake in Canada, using a UK cake recipe, and it ended up like cardboard! My children just ended up licking the icing off of it!!!
In the UK there is self raising flour which is generally used for cake making. There isn't separate flours for cakes, pastries, bread etc.
Plus you have to consider altitute etc etc! I've had a huge learning curve in baking since we've been here!
SCS, I know exactly what you mean! When I moved from UK back to Sydney I had to re-learn bread completely. Bread in UK that was feather light was a dense brick in Australia. I looked up everything - type of flour, level of amylase enzyme, hardness of water. It was a real pain! I think I just concluded that UK bread flour is better.
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