How to Make a Cake Without Scales
Select your recipe., Note the ingredients that cannot be apportioned easily and will require conversion to cup measures., Use a reliable converter with cup equivalents.
Step-by-Step Guide
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Step 1: Select your recipe.
Take note of any ingredients that can be portioned easily.
Butter, for example, usually comes in a 4 ounce stick.
So if the recipe calls for 6 oz of butter, use 1 1/2 sticks.
If 3 oz is required, use 3/4 of a stick of butter.
Chocolate for brownies, for example, come in blocks with the weight published on the packaging.
Break up the block of chocolate in the appropriate portion to obtain the amount required.
For example, a block of chocolate may be 8 oz or 250 gms.
If the recipe calls for 200 gms, break it up into 5 portions and use 4 portions of it. 200/250 = 4/5. -
Step 2: Note the ingredients that cannot be apportioned easily and will require conversion to cup measures.
For example flour comes in 1 or 2 pound packages and most cakes require about 240 grams or 8 ounces.
The same will apply for sugar. , Find a converter with common cake ingredients.
Keep this ingredient weight to cup converter handy.
These measures here, are for US cup sizes and are rounded for convenient use. 1 cup flour = 120 gm = 4 ounces 2 cups of flour = 240 gm = 8 ounces 1 cup sugar = 200 gm = 7 ounces 1 cup brown sugar = 180 gm = 6 ounces. -
Step 3: Use a reliable converter with cup equivalents.
Detailed Guide
Take note of any ingredients that can be portioned easily.
Butter, for example, usually comes in a 4 ounce stick.
So if the recipe calls for 6 oz of butter, use 1 1/2 sticks.
If 3 oz is required, use 3/4 of a stick of butter.
Chocolate for brownies, for example, come in blocks with the weight published on the packaging.
Break up the block of chocolate in the appropriate portion to obtain the amount required.
For example, a block of chocolate may be 8 oz or 250 gms.
If the recipe calls for 200 gms, break it up into 5 portions and use 4 portions of it. 200/250 = 4/5.
For example flour comes in 1 or 2 pound packages and most cakes require about 240 grams or 8 ounces.
The same will apply for sugar. , Find a converter with common cake ingredients.
Keep this ingredient weight to cup converter handy.
These measures here, are for US cup sizes and are rounded for convenient use. 1 cup flour = 120 gm = 4 ounces 2 cups of flour = 240 gm = 8 ounces 1 cup sugar = 200 gm = 7 ounces 1 cup brown sugar = 180 gm = 6 ounces.
About the Author
Frances Ross
Dedicated to helping readers learn new skills in cooking and beyond.
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