{"id":625,"date":"2015-03-15T16:54:21","date_gmt":"2015-03-15T16:54:21","guid":{"rendered":"http:\/\/janespatisserie.com\/?page_id=625"},"modified":"2025-05-15T15:11:09","modified_gmt":"2025-05-15T14:11:09","slug":"helpful-tips","status":"publish","type":"page","link":"https:\/\/www.janespatisserie.com\/helpful-tips\/","title":{"rendered":"Helpful Tips"},"content":{"rendered":"<p style=\"text-align: center;\">This page is designed to be able to help those of you who don&#8217;t work in grams, or if you just need some help converting ingredients, weights, ingredients or temperatures etc! I myself have ALWAYS worked in grams, so forgive me if my conversions on my recipes are a little off, but hopefully this will help<\/p>\n<h3 style=\"text-align: center;\"><strong>Vegan Baking Swaps<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milks &#8211; Instead of dairy milk, I prefer to use almond, soy or other nut milks &#8211; it\u2019s a straight 1:1 swap.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Creams &#8211; There are some good alternatives now, you just need to make sure they are full fat alternatives. Or, coconut cream works well.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Buttermilk &#8211; add 20 ml of lemon juice to a dairy free milk to make a homemade vegan buttermilk.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soured cream\/yoghurt &#8211; any vegan full-fat yoghurt works, typically with a coconut base&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter &#8211; you want to find a dairy free alternative that is as firm as possible. Spreads should be avoided if possible as the oil content is higher to make it softer.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eggs &#8211; 1 tbsp flax seeds or chia seeds with 3 tbsps of water makes a good alternative to replace eggs in some bakes. 60g of applesauce, half a mashed ripe banana, or 3 tbsps of aquafaba are also good swaps.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chocolates &#8211; there are many good swaps out there, but some plain chocolate are naturally vegan so check the labels<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Honey &#8211; maple syrup works wonders, or golden syrup&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cheese &#8211; I have often made my savoury dishes vegan using straight swaps. Nutritional yeast is lovely to add to a cheesy dish as it brings the cheesy flavour, on top of using a vegan cheese alternative.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meat &#8211; you can find some brilliant vegan meat alternatives out there now such as fake chicken, sausages etc, and these all work well. Mushrooms make a brilliant swap for a more meaty texture, as well as pressed tofu and tempeh.<\/span><\/li>\n<\/ul>\n<h3 style=\"text-align: center;\"><strong>Gluten Free Baking Swaps<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flours &#8211; Most flours have gluten free alternatives now, and they work well. The texture can vary slightly, but xanthan gum is a useful addition.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pasta &#8211; rice and lentil based pastas are often gluten free, but the gluten free pasta options work perfectly.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Xanthan Gum &#8211; it can vary, but a good start is about \u00bc tsp of xantham gum per 150g of flour.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Custard powder &#8211; this can help like xanthan gum as well. As it has a cornflour base, it works wonders. I add 50g of custard powder to a cupcake mix, and 100g to a cake mix<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Biscuits &#8211; Again, the swaps work perfectly. Add butter to biscuits slower for a biscuit base as some may need slightly less to make a good biscuit base.&nbsp;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cornflour &#8211; some bakes such as cupcakes can be improved by using cornflour. A lot of custard powders contain just cornflour and are gluten free &#8211; custard powder can improve the texture of a bake tenfold. <\/span><\/li>\n<\/ul>\n<h3 style=\"text-align: center;\"><strong>Cooking Temperature Conversion Table<\/strong><\/h3>\n<p><span style=\"text-decoration: underline;\">Fahrenheit&nbsp;to Celcius (F to C)<\/span><\/p>\n<p>500 F = 260 C = 240C Fan = Gas Mark 10<br \/>\n465 F = 240 C = 220C Fan&nbsp;= Gas Mark 9<br \/>\n445 F = 230 C = 210C Fan&nbsp;= Gas Mark 8<br \/>\n425 F = 220 C&nbsp;= 200C Fan&nbsp;= Gas Mark 7<br \/>\n400 F = 200 C&nbsp;= 180C Fan&nbsp;= Gas Mark 6<br \/>\n375 F = 190 C&nbsp;= 170C Fan&nbsp;= Gas Mark 5<br \/>\n350 F = 180 C&nbsp;= 160C Fan&nbsp;= Gas Mark 4<br \/>\n325 F = 160 C&nbsp;= 140C Fan&nbsp;= Gas Mark 3<br \/>\n300 F = 150 C&nbsp;= 130C Fan&nbsp;= Gas Mark 2<br \/>\n285 F = 140 C&nbsp;= 120C Fan&nbsp;= Gas Mark 1<br \/>\n250 F = 120 C&nbsp;= 100C Fan&nbsp;= Gas Mark 1\/2<\/p>\n<h3 style=\"text-align: center;\"><strong>Weight Conversion Tables<\/strong><\/h3>\n<p><span style=\"text-decoration: underline;\">Cups, Tablespoons and Teaspoons to Millitiers (cup to ml)<\/span><\/p>\n<p>1 cup = 16 tablespoons = 48 teaspoons = 240 ml<br \/>\n3\/4 cup = 12 tablespoons = 36 teaspoons = 180 ml<br \/>\n2\/3 cup = 11 tablespoons = 32 teaspoons = 160 ml<br \/>\n1\/2 cup = 8 tablespoons = 24 teaspoons = 120 ml<br \/>\n1\/3 cup = 5 tablespoons = 16 teaspoons = 80 ml<br \/>\n1\/4 cup = 4 tablespoons = 12 teaspoons = 60 ml<br \/>\n1 tablespoon = 15 ml<br \/>\n1 teaspoon = 5 ml<\/p>\n<p><span style=\"text-decoration: underline;\">Cups to Fluid Ounces (cup to fl. oz)<br \/>\n<\/span><\/p>\n<p>1 cup = 8 fl oz<br \/>\n3\/4 cup = 6 fl oz<br \/>\n2\/3 cup = 5 fl oz<br \/>\n1\/2 cup = 4 fl oz<br \/>\n1\/3 cup = 3 fl oz<br \/>\n1\/4 cup = 2 fl oz<br \/>\n1 tablespoon = 0.5 fl oz<br \/>\n1 fl oz = 2 tablespoons = 6 teaspoons<\/p>\n<p><span style=\"text-decoration: underline;\">Ounces&nbsp;to Grams<\/span><\/p>\n<p>1 oz = 28 grams<br \/>\n2 oz = 56 grams<br \/>\n3.5 oz = 100 grams<br \/>\n4 oz = 112 grams<br \/>\n5 oz = 140 grams<br \/>\n6 oz = 168 grams<br \/>\n8 oz = 225 grams<br \/>\n9 oz = 250 grams<br \/>\n10 oz = 280 grams<br \/>\n12 oz = 340 grams<br \/>\n16 oz = 450 grams<br \/>\n18 oz = 500 grams<br \/>\n20 oz = 560 grams<br \/>\n24 oz = 675 grams<br \/>\n27 oz = 750 grams<br \/>\n36 oz = 1 kilogram<br \/>\n54 oz = 1,5 kilograms<br \/>\n72 oz = 2 kilograms<\/p>\n<p><span style=\"text-decoration: underline;\">Pounds to Grams<\/span><\/p>\n<p>1\/4 pound = 112 grams<br \/>\n1\/2 pound = 225 grams<br \/>\n3\/4 pound = 340 grams<br \/>\n1 pound = 450 grams<br \/>\n1,25 pound = 560 grams<br \/>\n1,5 pound = 675 grams<br \/>\n2 pound = 900 grams<br \/>\n2,25 pound = 1 kilogram<br \/>\n3 pound = 1,35 kilograms<br \/>\n4,5 pound = 2 kilograms<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients &#8211; This demonstrates how different 1 cup of different ingredients can weigh!<\/span><\/p>\n<p>Flour &#8211;&nbsp;1 cup = 140g<br \/>\nButter &#8211;&nbsp;1 cup = 2 sticks = 8oz = 230g<br \/>\nGranulated Sugar &#8211;&nbsp;1 cup = 200g<br \/>\nBrown Sugar &#8211;&nbsp;1 cup = 220g<br \/>\nCocoa &#8211;&nbsp;1 cup = 105g<br \/>\nIcing&nbsp;Sugar<strong> &#8211;&nbsp;<\/strong>1 cup = 160g<br \/>\nYoghurt &#8211; 1 cup = 235g<br \/>\nMilk &#8211; 1 cup = 245g<br \/>\nCream &#8211; 1 cup = 245g<\/p>\n<h3 style=\"text-align: center;\"><strong>Sugar Temperature Conversion<\/strong><\/h3>\n<p>Thread = 107C\/225F<br \/>\nSoftball = 119C\/238F<br \/>\nFirmball = 125C\/256F<br \/>\nHardball = 138C\/280<br \/>\nSoft Crack = 151C\/304F<br \/>\nHard Crack = 168C\/336F<\/p>\n<h3 style=\"text-align: center;\"><strong>Cake Tin Sizes<\/strong><\/h3>\n<p style=\"text-align: left;\">Round Tins = Square Tins<br \/>\n6 inch\/15cm = 5 inch\/13cm<br \/>\n8 inch\/20cm = 7 inch\/18cm<br \/>\n9 inch\/23cm = 8 inch\/20cm<br \/>\n11 inch\/28cm = 10inch\/25.5cm<\/p>\n<p style=\"text-align: left;\">&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This page is designed to be able to help those of you who don&#8217;t work in grams, or if you just need some help converting ingredients, weights, ingredients or temperatures etc! I myself have ALWAYS worked in grams, so forgive me if my conversions on my recipes are a little off, but hopefully this will&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-625","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baking Tips | Jane&#039;s Patisserie<\/title>\n<meta name=\"description\" content=\"Our helpful baking tips is designed to help those of you who don\u2019t work in grams, or if you just need some help converting ingredients, weights or temperatures\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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