While many recipes have a little give in the portions used, there is typically a lot of measuring to do before a dish is ready to be popped into the oven for baking. A dry graduated measure typically has several different measurements. Most will include markings for ½ cup, one cup, 1 ½ cup and two cups. A dry measure is characterized by having no lip. You’ve got the recipe, you know how much needs to be added, but different ingredients have different methods of being measured. Make sure you are measuring your ingredients the correct way. When measuring flour, sugar or baking powder; be sure to stir it in the bag before scooping it out to measure. Scoop the ingredients into the measure, making sure not to pat it down or shake it to even it out. Use a knife to level off and get rid of any excess.
When measuring brown sugar, be sure to really pack it in to the measure. Brown sugar should retain the shape of the cup once it is dumped into the bowl. Powdered sugar should be sifted before measuring to remove any lumps. Sift into a container and then use a spoon to place the powdered sugar into the measure. Once again, use a knife to level off the top and make sure there is no extra sugar going into the mix.