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  1. Measurements
  2. Temperature guide
  3. Egg substitute
  4. Other substitutes for baking
  5. Baking powder Vs Baking soda
  6. Muffin making tips
  7. Cakes making tips
  8. Cake syrup
  9. Bread making tips

healthy dessert recipes

1. Measurement highlights:

  • All recipes have been written using metric measurements. Since most find it convenient to use only cups, tablespoons (tbsp), and teaspoons (tsp).
  • All cups and spoons measurements are level, unless specified.
  • Unless mentioned otherwise, every dish caters for two people.


1 tbsp1/4 cup1/3 cup1/2 cup

3/4 cup

1 cup

1 pint

1 cup

2 tbsp

1/2 cup

1/2 cup

2 cups

4 cups

1 pint

3 tsp4 tbsp5 tbsp8 tbsp

12 tbsp

16 tbsp

2 cups

8 oz

1 fl oz

1 gill

1/4 pint

1 pint

1 quart

500 ml


2 tbsp1 tbsp1 lb(16 oz)5 gm

14-15 gm

8-9 gm


454 gm

1 oz

1 lb

1 oz3 tsp2 cups1 tsp

1 tbsp

2 tbsp

1/2  cup

1 lb

10 gm

450 gm


Settings °F/°C Gas Mark
Very low 225°F/105°c250°F/120°C 1/41/2
Low 275°F/135°C300°F/150°C 12
Moderate 325°F/160°c350°F/175°C 34
Medium hot 375°F/190°C390°F/200°C 5
Hot 400°F/205°C425°F/220°C435°/225°C 67
Very hot 450°F/235°C475°/250°C 89

3.Egg Substitutes:

  • 1 egg = 2 tbsp. Arrowroot powder
  • 1 egg =  1/4 cup oil
  • 1 egg = 1 tbsp. vinegar
  • 1 egg =  1 tbsp. Ground flax seeds + 3 tbsp. Water
  • 1 egg = 1/4 cup pureed fruits
  • 1 egg = 1/4 cup soy yogurt
  • 1 egg = 1/4 cup pureed fruits + 1/2 tsp. Baking powder
  • 1 egg = 1 small banana
  • 1 egg = 2 tbsp. Corn starch + 2 tbsp. Water
  • 1 egg = Ener G (Branded product)


4.Other substitutes for baking

1.Cream of tartar 1/2 tsp. 1/2 tsp. white vinegar/lemon juice
2.Sour Cream 1 cup 1 cup plain yogurt
3.Self raising flour 1 cup 1 cup all purpose flour + 11/2 tsp. baking powder + ¼ tsp. salt
4.Maple syrup 1 cup 1 cup honey
5.Baking powder (double action) 1 tsp 11/2 tsp. single action baking powder or¼ tsp baking soda + ½ cup butter milk
6.Baking powder (single action) 1 tsp 2/3 tsp. double acting baking powder.
7.Baking soda(1/4 tsp. every 1 cup of flour) ½ tsp 2 tsp. double acting baking powder
8.Corn syrup 1 cup 1 cup honey/ 1 cup sugar + ¼ cup liquid.
9.Self  raising flour 1 cup 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt.
10.Sour milk 1 cup 1 cup warm milk + 1 tsp lemon juice.    (stand for few minutes to thicken)
11.Baking powder 2 tsp ½ tsp baking soda + ½ cup buttermilk.

5. Baking powder Vs Baking soda

1.Baking soda is pure sodium bicarbonate.
2.Baking powder is sodium bicarbonate + acidifying agent(cream of tartar) + drying agent(usually starch).
3.Baking powder –  add 1 tsp per cup of flour used and an extra ½ tsp for any other ingredient used eg. Raisin, sugar etc.
4.Baking soda –  is generally used when there is an ingredient in a batter that is particularly acidic in nature. Eg. Buttermilk.
5.For added moisture in bread try honey, molasses or little sugar, it brings out flavors.
6.Salt helps strengthen gluten in wheat, which gives bread texture.
7.When making muffins or cornbread or any quick bread, don’t over mix the batter . It results in hard texture.
8.Baking soda when mixed with baking powder(an acid) produce carbon di oxide as soon as it is added. Therefore keep the oven hot to start baking quickly.
9.Baking powder and baking soda lose their potency after a while, keep replacing with a fresh one.
10.Double acting baking powder – or cream of tartar, has two acids, one is the same as in single acting , the other one remain inactive till its heated.
11.Muffin batter should not be too liquid.
12.Leavening for 2 cups of flour = 2 ½ tsp double acitng baking powder or ½ tsp baking soda + 1 cup butter milk + ¼ tsp baking powder.

6.Muffin making tips.

Three fruity  muffins

1.Two major styles of muffin making –English and American style.
2.English muffins – Made with yeast dough.
3.American muffins – Use baking powder and baking soda for leavening.
4.American muffins are further classified into – Bread type and Cake type.
5.Bread type muffins – Use less sugar and less of butter.
6. Cake type muffins – Use more of sugar and more of butter.
7. Bread type muffins – Fats used is in liquid form, and the batter is not over mixed.
8. Cake type muffins – Butter and sugar are creamed first and than the wet & dry ingredients are added alternatively.
9. Basic formula for muffins- 2 cups flour + 2-4 tsp sugar + 2 ½ tsp baking powder + ½ tsp salt + ¼ cup oil(butter) + 1 cup milk + 1 egg substitute
10.Cake type muffin is more time consuming but makes lighter muffins.
11. Always cut and fold the dry ingredients in the wet ones. Don’t over mix the batter, general rule is only 12 strokes for mixing the batter.

7. Cake making tips

Easy eggless chocolate cake

1. Weighing the ingredients makes the difference to the texture and flavour of the cake.
2. Use both plain as well as self raising flour for baking.
3. Wholewheat flour baking gives a dense cake with short shelf life.
3. Always sieve the dry ingredients for better mixing.
4. Preheat the oven before baking, as the leavening agents starts working just when they are mixed.
5. Grease the baking dish and dust with dry flour for the cake to come out easily.
6. Don’t use outdated leavening agents (baking powder & baking soda).
7.Use castor sugar (powder sugar) for sponge cakes.
8. Granulated sugar gives spotted top to the cake.
9. Use a correct size baking tray and tins.
10. To avoid fruits and nuts from sinking to the bottom, rub them with dry flour before mixing.
11.Too much baking powder will make the cake dry & collapse.
12. Too much sugar will make the cake crusty, sticky and moist.
13. Replace buttermilk with regular milk for better texture and flavour.
14. In general use 1 ½ tsp. baking powder for every cup of flour in cake batter.
15. Cool the cake completely before cutting or frosting the cake.

8. Cake syrup

cake syrup

1. ¼ cup boiling water + ¾ cup sugar + ½ cup cold water + 1 tsp lemon juice.
2. ½ cup sugar + ½ cup water + ¾ cup cold water + ½ tsp lemon juice + 1-2 tsp orange juice.
3. ½ cup sugar + ¼ cup water + ½ cup cold water + ¾ tsp lemon juice + 1 ½ tsp vanilla essence.

9. Bread making tips

wholegrain bread


1.Bread is broadly classified into two types – Yeast bread and bread with leavening agents.
2. Yeast bread is time consuming but bakes lighter and fluffy breads.
3. Bread made with leavening agents (baking powder and baking soda) are quick to make but are a bit heavier than the yeast bread..
4. Plain flour is adequate for baking bread.
5. Kneading the bread develops the gluten in the dough, thus giving more fluffy bread.
6. Knead for 10 minutes as a rule, until the dough become satiny and pliable.
7. Bubbles trapped during the rising time helps rise the bread .
8. Brushing the dough with milk will give a shiny and soft crust.
9. The bread is ready when the top and the bottom sound hollow when tapped.
10. The softer the dough the softer the bread.
11. Oil your hand before kneading to avoid the dough sticking to hands. Do not use flour for dusting as it will give a bit heavy bread.
12. Add honey or molasses for extra flavours.


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  • G.pavani said:

    it looks crispy n yummy n thx for sharing these useful tips dear…

  • Vasumathy said:

    It shows how seriously u approach blogging. only bloggers like you help we rudimentary bakers to brave baking. thanks.

  • sanjeeta kk (author) said:

    Thanks Vasumath, glad these information are useful to you. Happy baking.

  • Deepika Garg said:

    Thanks for posting this……its very useful.
    Deepika Garg recently posted..Yellow Butter Cupcakes with Quick Jam FrostingMy Profile

  • sanjeeta kk (author) said:

    @Deepika, welcome!

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