I tend to approach baking with all the exactitude of the Swedish Chef, which has led to more than one sad excuse for a cake. For instance, in one attempt to double a brownie recipe, I tripled the water and compensated for the mistake by adding several handfuls of flour. The results were lackluster and a titch bit chalky.
If you've ever messed up volume conversion while baking or cooking, you likely have a similar story. Avoid another pan of chalky brownies by double-checking your math skills with this conversion guide.
This post was sponsored by Marie Callender's Desserts.
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