Conversions in Baking

[Greedyfly]

I have a coconut cake recipe I want to try but the recipe is American and has the weights in cups not grams. How much is a cup?

I have googled and get many different results. Does anyone know?

I have cups for dry and wet ingredients.

Thanks

[Francis Asis]

Any cup will do as long as you use the same cup for every ingrediant.

[Greedyfly]

Surely this will make a difference with the recipe if I have small cup or large?

And when it asks for a cup of butter - how am I supposed to measure that lol just spoon it in I guess)

Also am I right in thinking that all purpose flour is just plain flour.

Thanks

[Francis Asis]

Well, a small cup will give you a smaller cake than a big cup. lol.

Butter? I have no idea.

Sorry, never heard of all purpose flour.

[Greedyfly]

I am sure there will be an actual conversion in weight for 'cups'. Thanks for your answers.

[Francis Asis]

If you find out can you let me know - I'd be interested. Ta

[dr b]

Yes, all purpose flour is just plain flour. We measure everything here by volume not by weight, so a cup is 8 ounces or about 235 ml. That makes it simpler, it seems to me, since then you don't have to worry about the fact that some ingredients are heavier (for the same volume). But of course I am used to doing that way!

[boxtops]

here you are
http://allrecipes.com...nversions/Detail.aspx

[dr b]

the problem with those charts is, as noted, there are a bunch out there and they all give slightly different answers. If you have a measuring cup that holds 8 fluid ounces, that's what a US recipe means by "a cup."

[pastafreak]

An ordinary Pyrex measuring cup-with ounces-is your best bet.
A secret for measuring marge/butter in amounts less than a cup........
if you need 1/2 cup of marge for example-fill the measuring cup with water to the 1/2 way point then add marge til the water rises to the full level...voila-you have exactly a half cup of marge.