AMERICAN MEASURES..there IS a difference between dry and liquid measures..and the difference WILL affect your baked goods

This ABOVE is for measuring liquids ONLY, also comes in  2 cups sized

These measuring spoons are ONLY for dry measures, flour, sugars, spices, herbs, grains & etc.

Knowing the difference WILL make a difference in your finished product. (THE DIFFERENCE FROM SUCCESS OR FAILURE IN MOST BAKED GOODS)

When using the dry measuring cups, ALWAYS USE  A KNIFE TO SMOOTH OFF THE SURFACE..THE DRY MEASURES ARE ALWAYS A LEVELED CUP AND A LEVELED SPOON, NEVER HEAPED UNLESS THE RECIPE STATES A "GENEROUS" CUP OF FLOUR ETC.

BROWN SUGAR IS USUALLY MEASURED IN PACKED CUPS,  WHERE  THE CUP  MEASURE IS PACKED WELL WITH THE SUGAR,AND SMOOTHED OFF.
(BROWN SUGAR TENDS TO BE BIGGER CRYSTALS AND MOISTER, SO PACKING IT DOWN ENSURES A BETTER MEASURE, IT IS ALSO LESS SWEET THAN WHITE SUGAR)

Australia and Japan also have different sized measuring cups so be aware which country the recipe book is designed for use in.