International Cake Glossary?

Decorating By selbel2000 Updated 14 Mar 2009 , 4:00pm by Pearlx

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selbel2000 Posted 17 Sep 2008 , 1:54pm
post #1 of 8

Hi all,

Apologies for the newbie question, but is there an ingredients glossary on the site anywhere for international users? I'm in the UK and we don't necessarily use the same terminology as those in the USA. For example I've just seen what looks to be a good chocolate cake recipe on here but it uses golden/corn syrup... can anyone tell me if this is the same as Lyles Golden Syrup on sale in the UK?

This is one example of many... for example can anyone explain to me what the following are...
- powdered sugar
- Crisco shortening
- molasses

I am very new to cake making (only took it up in January) so some of these terms could be common in the cake world in the UK as well, but I don't know what they mean! A glossary would be a huge help if anyone knows of one...


7 replies
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JanH Posted 18 Sep 2008 , 5:38am
post #2 of 8

Hi and Welcome to CC, selbel2000. icon_smile.gif

Decoding CC acronyms:

Australian, British & U.S. cooking terms:
(Site's been updated, and unfortnately, not for the better. Old info was so much better.)

And the piece de resistance:
(More info than you'll probably ever need!)

You'll also need to convert US cup measurements to UK:

US to metric:

Or if you'd rather do it by weight:

Gas stove mark conversions:

And a new (easier to use) conversions website :
Generously contributed by Elise87. icon_biggrin.gif


P.S. Crisco is a white vegetable shortening. In the UK you can use Trex or White Flora.

Edited to add new link.

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selbel2000 Posted 19 Sep 2008 , 1:22pm
post #3 of 8

Thanks so much JanH, that's a huge help!

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BellaSweet Posted 19 Sep 2008 , 1:41pm
post #4 of 8

You can always count on JanH. Thanks girl.

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nickshalfpint Posted 19 Sep 2008 , 1:48pm
post #5 of 8

selbel2000, I just wanted to say I LOVE Boo! Monsters Inc. is one of my favorite movies. I don't get to watch big people movies very ofter icon_redface.gificon_lol.gificon_cry.gif

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JanH Posted 14 Oct 2008 , 10:01pm
post #6 of 8

You're very welcome. icon_smile.gif

Found another site that has conversion chart for U.S. and U.K. flour types (and more):


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Daytona Posted 8 Feb 2009 , 2:28pm
post #7 of 8

thanks everyone I am going to be looking up those sites its great ot have a site like cc to ask for help now hopefully I can bake some of those recipies in the pastry books my husband gets for me.

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Pearlx Posted 14 Mar 2009 , 4:00pm
post #8 of 8

Really gratefull thankyou

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