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3 Comments

  1. Hello, I love getting your weekly newsletter and the recipes look amazing.
    I Hesitate to try most of them because of the units of measurement. Unfortunately, here in the U.S. we use the Imperial system ( cups, teaspoons, tablespoons)… and trust me, none of know why! I see that sometimes you list both grams and cups, but not always. If there’s any chance you could list both measuring forms on your list of ingredients, that would be fantastic! If not, I’ll still love you two!!!!
    Thank you for the work you do, I’m always so excited when I receive it.

    1. Hi Bertie, thanks for your question. It’s a tricky one as with cakes, in particular, it’s very important to get the ingredient measurements right. This is why for cakes and other recipes where precision will give the best results I use grams and millilitres. This is because cup measurements, in particular, vary from country to country (silly, I know) so what may be 1 cup for me, might only be ¾ cup for you, for example. For smaller amounts, I do normally use tbsp and tsp as it’s not as important. If there is another way that you’d prefer me to measure it out, please let me know. I have found that this, however, is the best way to make sure that everyone that tries the recipes has the best chance at success.

    2. This is not an ‘American’ thing, it is an incorrect way to bake. Any decent American baker will use a weighing scale. Cups and tablespoons are a completely incorrect in baking (and cooking). A kitchen scales is the same price as a set of cups and takes up less space.