Whisked

Baker's Resources

Your Kitchen Reference

Conversions, techniques, substitutions, and guides — everything you need to bake with confidence.

Golden Rule

Always weigh your ingredients. Volume measurements vary too much — a packed cup of flour can be 50% more than a sifted one. A scale is the single best upgrade you can make to your baking.

Measurement Conversions

  • 1 cup flour120g
  • 1 cup butter227g
  • 1 cup caster sugar200g
  • 1 cup brown sugar (packed)220g
  • 1 cup honey340g
  • 1 tbsp15ml
  • 1 tsp5ml
  • 1 stick butter113g / ½ cup

Oven Temperature Guide

  • Very low120°C / 250°F
  • Low150°C / 300°F
  • Moderate175°C / 350°F
  • Moderately hot190°C / 375°F
  • Hot200°C / 400°F
  • Very hot220°C / 425°F
  • Fan ovenReduce by 20°C

Common Substitutions

  • Buttermilk (1 cup)1 cup milk + 1 tbsp lemon juice, rest 5 min
  • Cake flour (1 cup)¾ cup + 2 tbsp plain flour + 2 tbsp cornstarch
  • Baking powder (1 tsp)¼ tsp baking soda + ½ tsp cream of tartar
  • Unsalted butter (1 cup)1 cup salted butter, omit added salt
  • Eggs (1 large)3 tbsp aquafaba or 1 tbsp flaxseed + 3 tbsp water
  • Brown sugar (1 cup)1 cup white sugar + 1 tbsp molasses

Baking Techniques

  • Creaming butter & sugarBeat at medium-high for 3–5 min until pale and fluffy. This incorporates air for a lighter crumb.
  • FoldingUse a large spatula in a J-motion to combine without deflating. Stop as soon as no streaks remain.
  • Blind bakingLine pastry with parchment, fill with weights, bake 15 min. Remove weights, bake 5–10 min more until dry.
  • Proofing yeastCombine with warm water (38–43°C) and a pinch of sugar. Foam in 5–10 min means it's active.
  • Tempering chocolateMelt to 45°C, cool to 27°C on marble, rewarm to 31°C. Gives a glossy snap.