Every baking question that starts with how much or how hot, answered in one place. These tools are free, they work on a phone with floury hands, and none of them ask for your email first.
- Cake Pan Size ConverterSwap one pan for another and get the exact amount to scale your recipe by.
- Grams to Cups ConverterIngredient-by-ingredient conversions, because a cup of flour and a cup of honey are not the same weight.
- Oven Temperature ConverterFahrenheit, Celsius and gas mark, with the fan oven adjustment worked out for you.
- Butter ConverterSticks, grams, tablespoons and cups.
- Recipe ScalerPaste a list of ingredients and resize it for any number of servings.
Quick answer: Easy Cookie has five free baking tools: a cake pan size converter, a grams to cups converter, an oven temperature converter, a butter converter, and a recipe scaler. They run in your browser, work on a phone, and need no signup.
Why These Numbers Matter
Baking is chemistry with a nice smell. A cup of flour scooped straight from the bag can weigh 150 g, while the same cup spooned in gently weighs 120 g. That gap is the difference between a chewy cookie and a dry one, and it is why the tools here work in grams wherever they can. Unit definitions follow the NIST unit conversion guide.
The same is true of pans and ovens. A 9 inch tin holds about a quarter more batter than an 8 inch tin, and a fan oven runs roughly 20 degrees Celsius hotter than the number on the dial suggests. Once you know the conversion, any recipe on any blog becomes usable in your kitchen.
Then Go Bake Something
Put the numbers to work with our cookie recipes, brownies, cakes and muffins.
Questions Bakers Ask
Are these baking tools free?
Yes. All five baking tools are free, with no signup and no email required. They run in your browser, so they work on a phone or tablet right next to the mixing bowl.
Which tool should I use to convert flour from grams to cups?
Use the grams to cups converter and choose flour as the ingredient. It uses about 120 g per cup of all-purpose flour, instead of a single number for every ingredient, so the result is accurate.
How do I adapt a recipe for a different pan and number of servings?
Scale the ingredients first with the recipe scaler, then use the cake pan size converter to find a tin that fits the new amount of batter. Keep the oven temperature the same and check for doneness early.