Essential Cheat Sheet Charts Every Baker Needs in Their Kitchen
Running a kitchen efficiently means having quick access to critical information. Whether you're a professional baker or an enthusiastic home baker, having cheat sheets for measurements, conversions, mixing, bake times, and cake coverage saves time, reduces errors, and keeps your workflow smooth. Below, I’ll outline the must-have cheat sheets for every baker and what they should include. *These are simply general suggestions, please adjust to your preference. Remember baking is an art, not a science.

1. Measurement Conversion Chart
This chart is a lifesaver when switching between different measuring systems or halving/doubling recipes.
What to Include:
- Cups to Ounces to Grams: E.g., 1 cup of flour = 120g or 4.25 oz.
- Teaspoons to Tablespoons: 3 tsp = 1 tbsp.
- Liquid Conversions: 1 cup = 240 ml, 1 tbsp = 15 ml.
- Weight Conversion for Common Ingredients: Flour, sugar, butter, cocoa powder, etc.
Ingredient | 1 Cup | 1 Tablespoon | 1 Teaspoon |
---|---|---|---|
Flour (All-Purpose) | 120 g (4.25 oz) | 7.5 g | 2.5 g |
Granulated Sugar | 200 g (7 oz) | 12.5 g | 4.2 g |
Butter | 227 g (8 oz) | 14.2 g | 4.7 g |
2. Mixing Ratios for Common Recipes
Knowing the right ratios helps prevent baking mishaps.
Basic Mixing Ratios:
- Cake Batter: 1 part flour, 1 part sugar, 1 part butter, 1 part eggs (by weight).
- Pie Dough: 3 parts flour, 2 parts fat, 1 part water (by weight).
- Simple Syrup: 1 part water, 1 part sugar.
- Buttercream: 1 part butter, 2 parts powdered sugar, 1 tbsp milk per cup of sugar.
Pro Tip: Include visual ratios for quick reference. For example, a dough chart showing how much flour to fat in a pie crust.
3. Cake Bake Times and Temperatures by Size and Shape
This cheat sheet is invaluable for achieving even bakes across different cake sizes and pans.
Pan Size | Baking Temperature | Bake Time |
---|---|---|
6-inch round (2-inch deep) | 325°F (163°C) | 25–30 minutes |
8-inch round (2-inch deep) | 350°F (175°C) | 30–35 minutes |
9x13-inch rectangle | 350°F (175°C) | 35–40 minutes |
Cupcakes (standard) | 350°F (175°C) | 15–20 minutes |
4. Fondant Coverage Chart
How much fondant do you need for different cake sizes? This chart ensures you always have enough.
Cake Size (Round) | Fondant Needed |
---|---|
6-inch (2 layers) | 1.5 pounds (24 oz) |
8-inch (2 layers) | 2 pounds (32 oz) |
10-inch (2 layers) | 3 pounds (48 oz) |
12-inch (2 layers) | 4.5 pounds (72 oz) |
Pro Tip: Include square and tiered cake sizes for flexibility.
5. Buttercream Coverage Chart
Knowing how much buttercream you’ll need for crumb-coating, filling, and final coating is a game-changer.
Cake Size | Buttercream Needed |
---|---|
6-inch (2 layers) | 2 cups |
8-inch (2 layers) | 3 cups |
10-inch (2 layers) | 4.5 cups |
12-inch (2 layers) | 6 cups |
Pro Tip: Use separate estimates for crumb coating vs. thick decorative layers.
6. Piping Tip Guide
Decorating cakes and cupcakes is faster when you know which piping tip creates the desired effect.
Tip Number | Use |
---|---|
1M | Large swirls, rosettes |
2D | Drop flowers, ruffles |
#104 | Petals, ruffles |
#352 | Leaves |
#3 | Writing, small dots |
7. Basic Recipes Cheat Sheet
Sometimes you just need the basics at your fingertips.
Vanilla Cake Recipe (2 Layers):
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Simple Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
8. Ingredient Substitution Chart
For those "oh no, I’m out of eggs" moments.
Ingredient | Substitute |
---|---|
1 cup buttermilk | 1 cup milk + 1 tbsp vinegar or lemon juice |
1 egg | ¼ cup applesauce, or 1 tbsp chia seeds + 3 tbsp water |
1 cup sugar | 1 cup honey or ¾ cup maple syrup |
9. Pan Volume Equivalents
Quickly adapt recipes for different pan sizes.
Pan Type | Volume (Cups) |
---|---|
8-inch round | 6 cups |
9-inch round | 8 cups |
9x13-inch rectangle | 14 cups |
Bundt pan | 10–12 cups |
10. Temperature and Doneness Chart
Ensure perfect bakes every time.
Type of Bake | Internal Temperature |
---|---|
Cakes | 200–210°F (93–99°C) |
Cupcakes | 200–210°F (93–99°C) |
Bread (Yeast) | 190–210°F (88–99°C) |
Cheesecake | 150–160°F (65–71°C) |
Having these cheat sheets readily accessible in your kitchen (laminated and on the wall is ideal) will save you countless headaches and streamline your baking process. No more asking google or Alexa anymore. Whether you're scaling up for a big event, troubleshooting an ingredient shortage, or simply trying to bake efficiently, these charts are a baker’s best friend!
Leave a comment