My number one piece of advice for
Pastry and baking is a very precise process.
As such, all my recipes are in metric weights and volume.
Personally, I've always found cup measures to be quite inaccurate, with recipe changing variances. However for those without a scale or ever faithful to thy cups, I have the following conversions below to assist you with my recipes. (Note that these are a guide and the only way I can guarantee 100% accuracy is to follow my recipes to the gram!)
I have also included oven and other useful conversions as I know I was forever googling “325 fahrenheit to celsius?”