About us
BakeScale exists for one reason: baking by weight should be easy for everyone, everywhere.
Recipes travel. A sponge cake written for cups in California gets baked with grams in Guangzhou; a loaf recipe in Gas Mark gets dialled into a Celsius oven in Berlin. The ingredients are the same — flour, butter, sugar, eggs — but the units keep getting in the way.
BakeScale was built to remove that friction. Instead of a generic "1 cup = 236 ml" shortcut that quietly ignores the fact that honey weighs more than oats, we built every conversion on the real density of the ingredient you are actually using. Forty-plus ingredients, each with its own grams-per-cup value, its own measuring method note, and the honest caveats that professional bakers live by.
What we stand for
- Accuracy first. Densities come from published baking references such as King Arthur Baking and USDA food data, and every tool states its assumptions — packed or loose, spoon-and-level or scooped, US or metric cup.
- Privacy by design. All conversions run in your browser. We never ask for an account, and we never send your numbers to a server. Your saved items live in your own browser's local storage.
- Free for the people who bake. The core converters are and will remain free, with unlimited use. Optional PRO features may arrive later, but they will never hold your daily baking hostage.
The tools
Seven focused converters cover the real tasks of a home baker: grams to cups, cups to grams, oven temperatures, volume, weight, pan sizes and whole recipe scaling. The blog explains the how and why behind the numbers.
Contact
Questions, corrections or partnership ideas? We read every message. Reach us at zjp133@outlook.com — or use the contact page.