How to Measure in Baking

Measuring accurately is probably the most important cooking skill in the kitchen especially when you are baking. I have had some trouble with this earlier and so decided to make a post for future reference or for some poor souls who struggled like me.. :)
To begin, make sure that you have actual commercial measuring utensils.Measuring cups and measuring spoons are needed and try to get them in different measures i.e. cups in 1/4 cup, 1/3 cup, 1/2 cup, 1 cup, and 2 cup sizes and spoons usually range from 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon.Approximating with your teacup or stainless coffee spoon is just not okay! For liquid ingredients, you need a graduated, clear, glass or plastic cup with a pouring spout.So here is a basic guide to measuring common ingredients.

• 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. 
• Baking powder and Baking Soda
  Stir in the container. Using the measuring spoon, lightly scoop out of the container. Use that knife to level off even with the top edge of the measuring spoon. 
• Granulated white Sugar
  Sugar is measured by scooping the cup or measuring spoon into the container or bag until it is overflowing, then leveling off with the back of a knife. Do not shake the cup and do not pack the sugar.  
• Brown Sugar
  This needs to be packed into the measuring cup. The sugar should retain the shape of the cup when it is dropped into the other ingredients.  
• Powdered Sugar
  Powdered sugar usually needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife. 
• Liquid Ingredients
  Liquids need to be measured at eye level. Using the liquid measuring cup, pour the liquid into the cup. Then bend over so you are on the same level with the measuring marks. The liquid should be right at the mark, not above or below. 
• Semi-Liquid Ingredients
  Ingredients like sour cream, peanut butter, and yogurt are measured using dry measuring cups because they are too thick to be accurately measured in the liquid cups. Level off sour cream and peanut butter with the back of a knife.
• Shortening and Solid Fats
  Butter and margarine have measuring amounts marked on the sides of the paper wrapping. It is better to use the weight equivalent i.e.1 cup of butter equals 226 g.
• Liquid Ingredients in Spoons
  Make sure that you don't measure small amounts of liquid ingredients over the mixing bowl. It's just too easy to spill, and you don't want 2 teaspoons of almond extract when the recipe only calls for 1 teaspoon!  
• Dry Ingredients in Spoons
  Ingredients measured in these small amounts still have to be measured carefully. Overfill the measuring spoons and level off using the back of a knife for the most accurate amounts. Accurate amounts of ingredients like baking soda and powder are critical to the success of any baked product. 
• Chopped Ingredients
  Pay close attention to whether or not an ingredient is to be chopped or minced, and whether they are measured before chopping or after. Then they are placed in the measuring cup so the top is level with the ingredient.

Please read the entire recipe before you decide to cook and it is better to measure or weigh out all your ingredients, keeping them ready, before you begin.
When you bake cookies, cakes, breads, pie crusts, and candies, measuring accurately is really critical to the success of the recipe. When you are cooking casseroles, soups, stir fries, and meats, you can vary amounts more and the end result will still be good.