Baking Conversion Card

Cups to grams for fourteen baking ingredients, pan sizes compared by area, oven temperatures in °C, °F and gas mark, and a recipe scaling factor.

Baking fails on small errors: a cup of flour can weigh 114 g or 150 g depending on how it was scooped. This card keeps the four conversions that matter — ingredient volume to weight, pan size by area, oven temperature across three scales, and a recipe scaling factor — on one page.

Ingredient volume to weight

Pick the ingredient first: a cup of flour and a cup of honey are not the same weight.

Ingredient Amount Unit

Weight / volume – One cup is taken as 240 ml, one tablespoon 15 ml, one teaspoon 5 ml.

Reference table: one cup in grams

Weights are for the spoon-and-level method unless the note says otherwise.

Ingredient	1 cup	1 tbsp	1 tsp	How to measure

Pan size converter

Compare pans by area, not by diameter. A 9-inch round pan holds about 30% more than an 8-inch one.

From pan Size To pan Size

Length Width Unit

Scaling factor –

Oven temperature

Fan ovens run about 20 °C hotter; drop the dial by 20 °C or use the fan column in the table.

Temperature Unit

Converted –

°C	°F	Gas mark	Typical use

Recipe scaling

Enter the servings the recipe gives and the servings you need.

Recipe servings Servings needed

Multiply every quantity by –

Quick scaling

Original amount	Scaled amount

Three rules that prevent most baking failures

Flour is the biggest variable. One cup spooned and leveled is about 120 g; one cup scooped straight from the bag can reach 150 g. Weigh flour once, and write the gram figure on the recipe.

Pan substitutions change the depth as well as the area. Keep the same batter volume, fill no more than two-thirds, and expect a 5–10 minute difference in baking time when the depth changes.