Simple Substitutions

SUBSTITUTIONS:

1 tablespoon cornstarch  = 2 tablespoons flour.
1 cup plus 2 Tbsp. cake flour = 1 cup all-purpose flour
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water.
1 cup sour milk = 1 cup  milk with 1 tablespoon vinegar or lemon juice added or use 1 cup
     buttermilk.
1 cup sour cream,commercial  = 1/3 cup butter and 2/3 cup milk in any recipe calling for
     sour milk.    
1 cup honey = 1 cup molasses.

 FOR ONE CUP OF:

Broken graham crackers, you will need  9 crackers.
Graham cracker crumbs, you will need  11 crackers.
Broken saltine crackers, you will need  7 crackers.
Broken vanilla wafers, you will need  22 wafers.
Vanilla wafer crumbs, you will need  26 wafers.

FOR BAKING CAKES:
If using a glass baking dish or a dark coated pan, lower the oven temperature by 25º.
Don't open the oven door to peek at your cake baking.  You will lose heat and could alter the baking time or the quality of the cake.
To test when cake is done, poke a toothpick into the center and if it comes out clean, cake
     is done; or lightly touch with finger and if it springs back, cake is done, or the cake starts
     to pull away from the sides of the pan, it is done.    
Cool the cake in the pan for 10 minutes before turning out on a wire rack to coo completely.    Loosen around the edges before turning onto rack.
Cool completely before frosting, unless otherwise stated in recipe.
A pastry brush is a wonderful tool to lightly brush away all crumbs before frosting. You can
    also just lightly brush crumbs with your hands.