Liquid Ingredients

Water and Milk

1 cup of butter = 1 cup of margarine
1 oz baking chocolate(unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ tsp shortening
8-10 pcs graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup water
1 cup cake flour = 1 cup all-purpose flour – 2T + 2T cornstarch
(both sifted before measuring)

1 tablespoon cornstarch = 2 tablespoon flour

1 cup sour milk = 1 cup evaporated milk + 1 T vinegar or lemon
juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey
A liquid measuring cup is best to use for liquid ingredients
because it is clear and see through. It also has a spout that makes
pouring of liquids easy. To get the exact amount, follow these
steps when measuring liquids.

1. Set up the liquid measuring cup. Place the measuring cup on a

flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring
when the liquid reaches the marker line for the desired
amount.
3. Check your measurement. Bend down so that your eyes level
with the marker line. Look at the top of the liquid.
 Frequently Used Substitutions and Equivalents
Equivalent Weights and Measurement
Given Measurement Equivalents Abbreviations

1 gallon ( gal.) 4 quarts gallon gal.

1 quart ( qt.) 2 pints quart qt.

1 pint ( pt. ) 2 cups Pint pt

1 cup (c) 8 fluid ounces cup c.

½ cup 4 ounces tablespoon tbsp or T

¼ cup 2 ounces teaspoon or t
1/8 cup 1 fluid ounce fluid ounce fl. oz.
1 tablespoon 3 teaspoons ounce oz.
1 pound 16 ounces pound lb.
2.2 pounds 35.2 ounces Gram g.
1 kilogram 1000 grams kilogram kg
 Types of Icing, Filling and Glazes
Types of Icing Procedure
American Butter/ Butter and milk are beaten
together, and then
Confectioner’s Sugar confectioner’s sugar is added.
Icing Flavor the mixture with
extracts and chocolate.
Best Used for Storage
Coloring
Used as frosting and filing. It Icing can be refrigerated or
is also used for decorations frozen in an airtight container
including roses, drop flowers, for week.
sweet peas and figure piping.

Butter Cream It uses egg yolks and is made

the way as Italian meringue.
Filling and Frosting Needs refrigeration
French
Butter Cream Both use of egg white but
differences are how they are
Frosting and filling Needs refrigeration
Meringue Italian made. Italian-Hot sugar syrup
and Swiss is added to already whipped
egg whites. Swiss- The whites
and sugar are mixed together
over heat and whipped. And
then, cooled before the
butter and flavoring are
added. This type is the
simplest.
Types of Icing Procedure
Butter Cream Rolled Made from stiff American
butter cream. Dough-like
consistency that is rolled out
applied to cake.
Glaze
Jams and Jellies Can purchase ready- made:
stir it to soften, or heat with
amount of liquid if it’s too
thick, and strain to remove
the seeds.
Royal Icing Heavy paste of egg whites
and confectioner’s sugar
beaten with a little vinegar
or lemon juice. Can be made
in different consistencies.
Whipped cream Beaten with sugar. Can be
Creamy, delicate sweetness, flavored. Stabilized for
perishable longer life with gelatin.
Best Used of Coloring
Covering Cookies.
Can be tinted.
Used as a filing alone or in
combination with other
fillings such as butter
cream.
Used in general piping or
delicate work. Decorating
cookies and bread houses.
Tints to pastel to dark colors.
Can be used as a filing and
frosting. Can be piped to
form soft decorations. Tints
in pastel colors.
Storage
Same as American Butter
cream
Refrigerate after opening. Is
not perishable if used as a
filling
Does not need refrigeration
Air dried decorations last for
months.
Must remain refrigerated.