Here are some ingredient substitutions that might come in handy the next time you find yourself in a baking fix:
1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 cup all-purpose flour = 1 cup plus 2 tablespoons cake flour
1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1 ½ teaspoons baking powder and 1/8 teaspoon salt
1 tablespoon cornstarch = 2 tablespoons all-purpose flour
1 cup fresh milk = ½ cup evaporated milk plus ½ cup water
1 cup sour milk = 1 cup buttermilk or 1 cup yogurt
1 cup buttermilk = 15 tablespoons milk plus 1 tablespoon acid (vinegar or lemon juice)
1 cup yogurt = 1 cup fresh milk plus 1 tablespoon lemon juice
1 cup sour cream = 1 cup plain yogurt
1 cup confectioners’ sugar = ½ cup plus 1 tablespoon granulated sugar
1 cup granulated sugar = 1¾ cups confectioners’ sugar or 1 cup packed brown sugar
1 cup butter = 7/8 cup shortening or oil
Tips were originally published in the Yummy So Easy Sweets book (2009)