Measurement Tips and Tricks

Correct measuring of ingredients is an important part of baking. Baking is a science and because of this it needs precision. Too much flour in a recipe, and your cake batter may be too dry, resulting in a flat, dense brick-like cake. Too little flour, and the batter may be too wet, resulting in a cake that doesn’t rise.

Most pastry cooks stress the importance of using a set of measuring scales when weighing ingredients, but if you don’t own a set of scales or just prefer to use cups, there are a few tips and tricks that can be employed to increase the odds of more successful bakes.

Using Cups to Measure Flour

People use different methods when filling their measuring cups with dry ingredients such as flour, sugar and icing sugar. Each method will result in a different quantity of the ingredient in the cup. The different methods of filling a cup can produce a 20-30% difference in the quantity of the ingredient.

The Scoop and Level Method

This is where the cup is dipped directly into the bag of flour. A heaped cup of the flour is then levelled off using the side of the bag or with the edge of a knife.

The Scoop and Shake Method

This is where the cup is dipped directly into the bag of flour. A heaped cup of flour is removed and then gently tapped or shaken to level off.

The Sift and Level Method

This is where the cup is filled by sifting the ingredient into it. Once the cup is full, the top of the cup is levelled off using the edge of a knife.

The Spoon and Level Method

This is where the ingredient is spooned into the cup until the cup is full, and then the edge of a knife is used to level it off.

For the measurements in the baking calculator database we used the spoon and level method. We found this the most accurate, consistent and replicable way of measuring.

Spoon and Level, Instructions

First loosen the flour in the bag or container by giving it a quick stir or shake. Spoon the flour into the cup until the cup is overflowing. Do not shake the cup to level and do not press the flour into the cup. Instead, use the edge of a knife to level the top of the cup to remove excess flour. Try not to press the flour down into the cup as this can increase the amount of ingredient in the cup by up to 20%.

Remember to use the same spoon and level method when filling spoon measures for ingredients such as baking powder or baking soda.

Sifted Confectioners Sugar or Confectioners Sugar, Sifted

When a recipe asks for 1 cup of sifted confectioners sugar it suggests that the recipe creator has sifted the confectioners sugar into the cup before levelling off. When a recipe asks for 1 cup of confectioners sugar, sifted then the cup has been filled with confectioners sugar, and then it has been sifted. The same applies to other ingredients such as cake flour, cocoa etc.

Nuts, Chocolate Chips, Raisins, etc

As these kind of ingredients rarely make up the structure of the baked item (unlike flour, sugar, baking powder etc), accurate measurements aren’t so vital. Fill the cup with the ingredient, and if possible level off the top using the edge of a knife.