Here are answers to the questions I'm most frequently asked. If I don't answer your question or there is still confusion, please send me an email via this contact form.
Why are some recipe measurements in cups and others in grams?
As of June 2020, all recipes will include cups and grams. I recognize that everyone measures differently; some people pack and level, some fluff and level, and some just shake and eyeball measurements, all of which can result in a big difference.
*If you choose to measuring using cups, here is the most accurate way to measure:
- First fluff up your ingredient (flour, sugar etc.) in its holding container. If an ingredient has been "sitting" sitting for a while it can be tightly packed in.
- Once "fluffed" spoon your ingredient into your measuring cup. Do not press down to pack.
- Keep adding spoonfuls until the measuring cup is over filled. Then take a knife and level off the excess.
I’d really hate for you to waste hours or days to only get minimal results. I highly recommend using a digital scale to measure out ingredients for consist results, especially when following a cook book or recipe. Specifically for bread, pastry and some fancier cake recipes accuracy is so important.
Can I make substitutions?
Of course! However, all the ingredients listed in a recipe have been purposefully chosen, thus, I cannot guarantee the same results if you substitute or omit a crucial ingredient (i.e. substituting baking powder with baking soda - they are VERY different). Not all ingredients have a 1:1 substitution ratio, but for common substitutions I will list them in the post. That being said, I highly encourage you to experiment and adapt the recipe to suit your needs and tastes. Not all substitutions may be a win, but that's part of the fun in baking science.
Why does my final product not work or look like yours?
There are many reasons why a recipe could have failed. Some common mistakes are:
- You may have forgotten an important ingredient;
- a substitution you may have used was not appropriate;
- an expired ingredient was used;
- the bake time was off;
- or the temperature of the ingredients was wrong etc.
I test all of my recipes several times before posting them to the website, as I want to make sure you succeed on your first try; however, if it doesn't work the first time, try again! If you are really struggling, I’m more than happy to help, provide feedback and answer any questions you may have. The best way to do so is to leave a comment on the specific blog post or reach out to me by email.
If you see a typo or find the recipe instructions unclear, please notify me so I can make updates.
Can I work with you?
Absolutely! I welcome any opportunity, and I am available for collaborations, recipe development, food photography, food styling, sponsored posts or brand ambassadorship. Let's get in touch, and I’d love to learn more about your goals and see how we might be able to collaborate together.
Photo & recipe Copyright:
For more details about copyright please visit my Private Policy Page.
Can I used your Photos?
As long as you use proper attribution, you may use photo(s) from my blog posts. Please cite the photo with “Photo courtesy of Whiskfully So” or “Photograph by Whiskfully So” and include a link back to both my website AND a link back to my original post.
Can I repost or use your recipe?
While on the specific post I allow recipe cards to be printed, this is for your own personal use and CANNOT be shared publicly, unless prior consent has been given.
While I am flattered you want to share my work, I asked instead that you share my original recipe via social media links provided (ie. pinterest, instagram etc) or re-write the recipe in your own words to avoid plagiarism or copyright issue. If you adapt my recipe and publish it as your own, I ask that you give credit to Whiskfully So as the original.