Baking Tips

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Measurements

Use these handy baking charts to find the measurement equivalent you’re looking for.
  Teaspoons Tablespoons Fluid
Ounces
Cups Pints Quarts
1 Teaspoon Equals 1 1/3 1/6 1/48 1/96 1/192
1 Tablespoon Equals 3 1 1/2 1/16 1/32 1/64
1 Fluid Ounce Equals 6 2 1 1/8 1/16 1/32
1/4 Cup Equals 12 4 2 1/4 1/8 1/16
1/2 Cup Equals 24 8 4 1/2 1/4 1/8
1 Cup Equals 48 16 8 1 1/2 1/4
1 Liquid Pint Equals 96 32 16 2 1 1/2
1 Liquid Quart Equals 192 64 32 4 2 1
1 Liquid Half Gallon
Equals
384 128 64 8 4 2
1 Liquid Gallon Equals 768 256 128 16 8 4
Butter/Margarine:
  • ½ cup = 1 stick
  • 1 cup = 2 sticks
  • 1 pound = 4 sticks
Baking tips from bakers like you:
  • Reduce your clean up time by lining pans with aluminum foil.
  • Always use large eggs unless a recipe calls for otherwise.  Check for freshness by cracking eggs individually into another bowl before adding to other ingredients.
  • If you don't have a  metal cake tester try using a strand of uncooked spaghetti.