Measuring Liquid (Wet) Ingredients  T o measure liquids, place an appropriately sized liquid measuring cup on a flat, stable surface (don't just hold it in your hand!). Pour in your liquid until it is just under the line. Squat or bend down so that your eye is exactly level with the graduation. You'll probably notice that the top surface of the liquid is not perfectly flat—it kind of climbs up the walls of the container around the edges. This is due to surface tension and the shape of that top surface of the liquid is called a  meniscus . In order to measure accurately, slowly add liquid until the  bottom  of the meniscus is perfectly level with the graduation on the cup. Source: Serious Eats

Baking is a science as well as an art, and the key to better baking is understanding the chemical forces at play. (Alan Henry, 2016).   In my recent cake baking adventure I have found this statement to be true. Therefore m easuring properly is a crucial part of successful cake baking. This could be the difference between perfectly baked cakes and not-so-perfect ones. Therefore careful measurement of ingredients is essential. In order to achieve this you must be equipped with the following measuring tools/utensils. Measuring Cups There are two types of m easuring cups that should  be used for cake baking. The first type is used to measure solids like flour and sugar and are typically made in 1/4,  1/3, 1/2 3/4 and 1 cup.  The second types is used to measure liquids like milk or water and are make in 250 mL (approx. 1  cup ) to 1000 mL (approx. 4 cups = 2 pints = 1 quart), Measuring Spoons Measuring spoons range from 1/8 teaspoon, 1/4 teaspoon, 1

Measuring Dry Ingredients Dry ingredients like flour and sugar are best measured in dry measuring cups.  There are many methods for filling a dry measuring cup - sifting, spooning, scooping. Flour Stir flour in the storage container or bag. Using a large spoon, lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour. Using the back of a knife or flat blade spatula, level off the flour even with the top edge of the measuring cup. Don't use the measuring cup to scoop the flour out of the container. You can end up with 150% of the correct measurement if you do this! One cup of correctly measured flour should weigh about 120 to 125 grams.  ·                     A properly measured dry cup of flour should have a flat top surface that is level with the brim of the cup.                  Sugar      Sugar is measured by scooping the cup or