Soul Caramel

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Usually, when we bake a cake, being accurate is really important because the amount of any ingredient can affect our product. With people who already have measure cups and spoons, it would not be a big problem. But with people who are new in baking, definitely you would feel hard to follow exactly the instructions. These are some conversion from CUP to GRAM and vice versa that I think it may be helpful for you all.

Thanks for reading my post ­čÖé

Source: http://kokotaru.com/vn/2009/07/chuyen-doi-nguyen-lieu-thuong-dung/#more-4504 (Vietnamese)

A. Flour and Icing Sugar

1/8 cup 15g
1/4 cup 30g
1/3 cup 40g
3/8 cup 45g
1/2 cup 60g
5/8 cup 80g
2/3 cup 85g
3/4 cup 95g
7/8 cup 110g
1 cup 125g

B. Sugar

1/8 cup 30g
1/4 cup 55g
1/3 cup 75g
3/8 cup 85g
1/2 cup 115g
5/8 cup 140g
2/3 cup 150g
3/4 cup 170g
7/8 cup 200g
1 cup 225g

C. Brown sugar

1/8 cup 25g
1/4 cup 50g
1/3 cup 65g
3/8 cup 75g
1/2 cup 100g
5/8 cup 125g
2/3 cup 135g
3/4 cup 150g
7/8 cup 175g
1 cup 200g

D. Butter or Magarine

1/8 cup 30g
1/4 cup 55g
1/3 cup 75g
3/8 cup 85g
1/2 cup 115g
5/8 cup 140g
2/3 cup 150g
3/4 cup 170g
7/8 cup 200g
1 cup 225g

Hi there,

When you come to my page, it means you enjoy baking and tasting cakes like me. I have loved baking cakes for a long time and I have baked a lot already. Thus, I was thinking to come up with a blog that can share how to make simple cakes and also to study from you all.

And Soul Caramel is created.

I don’t simply create this blog just to show my cakes because I’m not a professional one. I hope you would share your thoughts, your comments and your tips on how to make my cakes look and taste better. Together, we will have a great baking house.

Thanks

Kathy LeGalbraith.


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Different types of cake