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Baking Conversions Charts

Baking Conversions Charts

As we discussed last week in our Milly's Baking 101, there are many things that can go wrong with baking one of the key things being weighing and measuring your ingredients. With baking it's essential you have all the ingredients at the perfect measurements, keeping the ratio correct for successful results everytime.

Here's our guide to converting your ingredients where necessary for accurate measuring everytime.

Liquid Conversions; 

In NZ, SA, USA and UK 1 tablespoon = 15ml however in Australia 1 tablespoon = 20ml

Spoon Metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
1 Tablespoon 15ml
1 Tablespoon (Australian) 20ml

Cup Metric US Metric
1/8 cup 30ml 30ml
1/4 cup 65ml 60ml
1/3 cup 85ml 80ml
1/2 cup
2/3 cup 170ml 160ml
3/4 cup 190ml 180ml
1 cup 250ml 240ml
1 1/2 cups 375ml 360ml
2 cups 500ml 480ml
4 cups 1L 960ml


The metric cup (1 cup = 250ml) is used in most countries with the exception of the USA where 1 cup = 240ml.
1 breakfast cup 10 fl oz
1 tea cup 5 fl oz
1 coffee cup 3 fl oz


Cup Measures for 'Dry' Ingredient Converstions; 

These are worked out for the NZ, SA and UK 1 cup = 140g rounded to the nearest 5g

Flours & Sugars;

 Ingredient 1/4 cup 1/3 cup 1/2 cup 1 cup
Cornflour 35g 50g 70g 140g
Flour  35g 45g 70g 140g
Caster Sugar 55g 75g 110g 220g
Granulated Sugar 55g 75g 110g 220g
Demerara Sugar 55g 75g 105g 210g
Icing Sugar  40g 55g 80g 160g
Brown Sugar (lightly packed) 40g 55g 80g 160g
Muscovado Sugar (light) 25g 50g 75g 150g


Other Ingredients;

 Ingredient 1/4 cup 1/3 cup 1/2 cup 1 cup
Almonds (ground) 30g 40g 60g 120g
Almonds blanched (whole) 40g 55g 80g 160g
Almonds slivered 35g 50g 70g 140g
Amaretti Biscuits 30g 40g 60g 120g
Apricots dried (whole) 45g 55g 85g 170g
Blackberries, raspberries 25g 50g 75g 150g
Breadcrumbs, fresh white 15g 20g 30g 60g
Currants 35g 50g 70g 140g
Fruit Mince 80g 105g 160g 320g
Hazelnuts (whole) 30g 40g 60g 120g
Mascarpone 50g 70g 100g 200g
Medium-grain rice 55g 75g 110g 220g
Oats/ wholegrain 30g 40g 60g 120g
Pecans (halved) 30g 40g 55g 110g
Quark 60g 80g 120g 240g
Ricotta 50g 70g 100g 200g
Semolina (fine) 45g 60g 90g 180g
Sultanas 40g 55g 80g 160g
Walnuts (halved) 25g 35g 50g 100g
Walnuts (pieces) 30g 40g 60g 120g


1 stick of butter 4oz (112g)
1 level Tbsp flour 10g
1 level Tbsp caster sugar 15g (15 Tbsp to a cup)
1 level tsp gelatin 4g
1 level Tbsp gelatin 12g


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