Liquid Ingredients:
- To correctly measure, put the cup on a sturdy, level surface. Don't hold it up in the air!
- If the recipe calls for 1/8 cup, you can just use 2 tablespoons instead.
- For honey or syrup, lightly grease the measuring cup, making it easy to remove the ingredient and get a more accurate measurement. (Works for jelly or jam too!)
- 1 stick of butter = 1/2 cup = 1/4 pound (1 stick - 8 tablespoons)
- Whipped butter or margarine or is not an equal substitute.
- Powdered (confectioner's) sugar and cake flour are light and pack down easily, making for difficulty measuring. Sift them first into a bowl, then measure.
- Same as liquids: 1/8 cup = 2 tablespoons.
- Liquid measuring cups don't work so well with dry ingredients.
- Pack down brown sugar into your measuring cup or spoon.
- For breadcrumbs, oats, cornmeal - pour into the measuring cup, then tap lightly and level off with a knife or spoon.
