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Weight Conversion Chart For Baking Ingredients

Weight Conversion Chart for Baking Ingredients

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Hi Bold Bakers!

Welcome to my Bold Baking Bootcamp! In this limited series we will cover Baking 101, like conversions and substitutions in baking. In this first episode we are starting out with a weight conversions for baking ingredients.

Watch the Conversion Chart Video Below

Now you tune in from all over the world to watch and make my recipes. However, you don’t all use the same weight conversions. Some countries like Ireland use grams and ounces and in the U.S. we use cups.

Growing up in Ireland, I couldn’t make a recipe if it used cups as the measurement. So it is important to me that no matter where you live or what metric you use, you can make my recipes.

I created this Free Downloadable Conversion Chart that converts all of the basic baking ingredients from cups to grams and ounces.

IMPORTANT NOTES: These measurements are based on my learning and experience. You might notice other charts vary and that can be for multiple reasons (e.g. different flours weigh different amounts or you scoop rather than fill your measuring cup).  I measure each 1 oz as 30g, not 28g. As long as you consistently use my chart for all of the ingredients your recipe will work out great. 

CLICK HERE TO DOWNLOAD THE CHART

Weight Conversion Chart, Baking Conversion Chart, Baking 101, Baking Basics, Gemma Stafford, Bigger Bolder Baking

Now, take for instance flour. 1 cup is equal to 5oz or 150g. However 1 cup of sugar is equal to 8oz or 240g. You will see that the same 1 cup measurement doesn’t always equal the same in grams and ounces. The reason is that 1 cup of sugar isn’t the same weight as flour because sugar is heavier than flour.

You will see that all ingredients are different weights but if you use my chart you can easily see how to convert weights including liquids in any recipe. Liquid is measured in milliliters and fluid ounces.

If you know anyone who would like this chart then share this chart with them. It will come in really handy when you come across an amazing recipe but it’s in cups or another measurement.

The next episode of my Bold Baking Bootcamp is sugar substitutes coming Monday, January 9th. I’ll share how you can substitute regular white sugar for all natural sugars like honey, maple syrup and stevia.

If you like this conversion chart and find it helpful I also have an Egg Substitutes Chart that easily shows you how to substitute eggs in any recipe using regular ingredients like bananas, apple sauce and buttermilk.

And for more Baking Basics, check out my Best-Ever Buttercream Frosting, How to Make Rolled Fondant and Homemade Condensed Milk videos and posts.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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76 Comments

  1. Samira on January 2, 2017 at 8:50 am

    Hi gemma, thank you for this very handy chart it would save me a lot of work . Good luck for your new baking series .

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:32 pm

      Thank you, I’m delighted you will find it useful 🙂

      Gemma.

      • Sunil kumar on January 5, 2017 at 9:27 am

        Hi Gemma,
        Thank you for the conversion chart. Its really useful & love your recipes

        • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:49 pm

          you are so welcome. Delighted you find it useful.

  2. Paula on January 2, 2017 at 9:57 am

    Hi from Spain!!

    Thank you so much for everything you do in order to help us make your awesome recipes!!

    In Spain we only use grams because there is no cups measurements so I am very grateful that you made the baking conversion chart, I am sure it will be very useful!

    Paula.
    P.D. Sorry if I am not writing correctly in english 😅

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:44 pm

      Hi Paula,

      I’m so thrilled to hear that. In Ireland I found it impossible to do a recipe with cups so I’m thrilled that people in my same situation will find it useful.

      Happy Baking,
      Gemma.

  3. Ashwina on January 2, 2017 at 10:02 am

    Hi Gemma!
    I just love all your recipes and I am sure this will be very helpful while baking. Thankyou so much! Love you lots!
    Ashwina

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:29 pm

      Hi Ashwina,

      Thank you o much for being apart of the community. I’m thrilled you like them chart :).
      Gemma.

  4. Jeremy Scheck on January 2, 2017 at 10:32 am

    I love the idea of your baking bootcamp, but these weights are off. Most people refer to the King Arthur master ingredient weight chart which cites a cup of flour as 120g, sugar 198g, cocoa 85g, etc. These measurements have never steered me wrong, but adding 30g extra flour or 40g extra sugar definitely could!

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:53 pm

      Hi Jeremy,

      These measurements are based on my learning and experience. You might notice other charts vary and that can be for multiple reasons (e.g. different flours weigh different amounts or you scoop rather than fill your measuring cup). I measure each 1 oz as 30g, not 28g. As long as you consistently use my chart for all of the ingredients your recipe will work out great.

      I am a huge fan of king Arthur’s flour. I’m sure you have seen on their website that even thy comment that different flours have different weights. As long as you consistently use my chart for all of the ingredients your recipe will work out great.

      Best,
      Gemma.

      • Sam on January 6, 2017 at 10:32 am

        I’m sorry to be a stickler, but I weigh practically everything in grams & agree with Jeremy. Through my own experience, & trusted sources (ATK, Serious Eats, King Arthur & a few others) I’ve listed dozens of common ingredients & use it all the time. For instance, every stick of butter I’ve ever seen states that a tablespoon is 14 grams. That means 1 cup is 224 grams, not 240. I’ve also never seen a cup of granulated sugar be more than 201 grams, not 240. Regarding flour, King Arthur uses the fill & sweep method (120 grams) as opposed to the scoop & sweep, which is 130-135 grams.

        • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:41 pm

          Hi Sam,
          Weighing ingedients on a digital scales in grams is super accurate. cup measurements are based on an informal method of measurement, before people had kitchen scales, and are based on volume and proportion, this was never meant to be calculated against weighed ingredients. So, I suggest you stick to what works for you, that is what is important. This chart is designed to give people an idea of what cup measurements mean, when they are not familiar with this system, rather than the other way around. Happy New Year to you,
          Gemma 🙂

  5. Maylee sue on January 2, 2017 at 12:27 pm

    This is very useful! We don’t use cups in my country either, so a conversion chart is much needed. Thank you Gemma.

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:34 pm

      I’m thrilled you like it. Happy baking with it.

      Gemma.

  6. Heather Clark on January 2, 2017 at 12:40 pm

    Gemma,
    Thank you for this amazing chart. I have something similar but not as clear as this. I love your recipes. We just recently made your gingerbread crock pot cake. It was delicious! We look forward to making more of your recipes.
    Heather

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:51 pm

      Hi Heather,

      I am really happy to hear you like the chart. I hope you get a lot of use out of it. It’s handy to have it all in the one place.

      P.s the gingerbread crock pot is hands down my favorite dessert I have made. I’m making it again for my birthday this month.
      Best,
      Gemma.

  7. Rachel on January 2, 2017 at 1:57 pm

    Hi Gemma!

    This has got to be one of the most useful baking charts, so thank you so much for it! I was just wondering are the cup measurements US cups or metric cups because I know there is a slight difference.

    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:47 pm

      Hi Rachel,

      I’m delighted that you like the chart.

      Hum so I haven’t heard of metric cups nor have I seen them. i just did some googling and I think they are the same.

      Hope this helps.
      Gemma.

      • Rachel on January 2, 2017 at 10:45 pm

        Hmm, apparently 1 US cup is equal to 0.95 metric cups. So there’s not much of a difference but it could possibly affect the results, I suppose. I assume though, since you live in the US you would be talking about US cups in the chart?

        Thank you so much for replying 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on January 3, 2017 at 1:24 am

          Hi Rachael,
          This is the connundrum, I use a cup within the bounds of US standard cup, though there is a little tolerance in this. AP/plain flour for instance in a US customary cup runs between 4.2 and 5 oz, 120 – 140g. Metric cup 4.4 – 5.3oz, 120 – 150g, it is not an exact science.
          What matters in measurement is proportion, stick to one way of measuring, invest in a digital scales, this will always be the most accurate way. Cups measure by volume, this makes it confusing enough, the varience between one cup type and another adds to the complication! don’t get me started on the Australian tablespoon!!
          Happy baking.
          Gemma 🙂
          Happy baking,

  8. Purva on January 3, 2017 at 12:28 am

    Thankyou for the chart. Very helpful.. will surely pass on the link to all my baker friends.

    • Profile photo of Gemma Stafford Gemma Stafford on January 3, 2017 at 1:05 am

      That is great Purva, I appreciate your kind support,
      Gemma 🙂

  9. farhana shefi on January 3, 2017 at 1:34 am

    Thank you soo much for this chart I just had difficulty in finding out the sugar nd water three days ago… Thanks again😊

  10. Farha Khan on January 3, 2017 at 4:24 am

    Hi Jemma,
    Can’t tell you how much I love your recipes and can’t wait every week for a new recipe from you.I’m from Mumbai,India and sometimes I find it a little difficult to procure the same ingredients that are used by you.Would you be kind enough to please let us know if there are other alternative ingredients that can also be used in your recipes.I’m really looking forward to many more yummy recipes from you!!

    Thank you so much once again☺

    Farha

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:16 pm

      Hi Farah,
      I do know that this is a big probelm for many people around the world. Dairy is a particular problem in some places, and chocolate is really expensive too for some people. I am so lucky to have such a selection of ingredients to hand, but I do like to ask myself if the recipes here will suit as many people as possible. Thank you for your kind words,
      Gemma 🙂

  11. shivani on January 3, 2017 at 7:15 am

    Hi Gemma,
    This is shivani from India. I’am a huge fan of your channel and follow all your baking tips recipes. You doing a great work. You are a huge inspiration for young bakers like me. Keep up the good work.
    Happy Baking 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:11 pm

      Thank you Shivani,
      That is great, I am happy to have you with us, thank you for your kind words,
      Gemma 🙂

  12. Profile photo of katheeja katheeja on January 3, 2017 at 9:53 am

    This is so helpful and handy. I thought all the cup measurements are same . Now I understood with the definition. thank you so much

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:04 pm

      That is great, I am happy to hear that,
      Gemma 🙂

  13. Wathsala on January 3, 2017 at 8:01 pm

    this is so easy to check all in one shot.. thank you so much Gemma…
    very useful.

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:54 am

      I am happy that you will find this helpful,
      Gemma 🙂

  14. Rhea on January 4, 2017 at 5:21 am

    OMG Gemma!!!!!!!

    thank you sooo much for this conversion chart. i had a lot of confusion while converting grams into cups but your chart has saved me. Its really handy

    P.S – I think that the bootcamp idea is really good
    Rock on Gemma!!

    Love,
    Rhea

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:24 am

      Thank you Rhea,
      It is good to have you with us, stay tuned for lots more to come,
      Gemma 🙂

  15. Sally on January 4, 2017 at 6:41 am

    Fab. Thanks very much. Most useful. The Boot Camp sounds like a great idea. Can’t wait.

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:20 am

      Thank you Sally, on your marks!!
      Will be working through this over the next few weeks,
      Gemma 🙂

  16. Amanda on January 4, 2017 at 8:11 am

    Hi Gemma,

    Thank you for making this chart! It’s going to be so helpful to me. Do you use the scoop or spoon method? Thank you for all of your hard work to make all of us bakers’ lives easier. You have inspired me in all of my baking endeavors. Have a great day! 🙂

    Amanda

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:16 am

      Hi Amanda,
      I tend to use the cup to scoop, is this what you mean? It saves me having too much equipment around when I am working on recipes.
      Thank you for your kind words, Happy New Year to you,
      Gemma 🙂

      • Amanda on January 4, 2017 at 3:08 pm

        I didn’t know if you scoop the flour with the cup or if you use a spoon to spoon the flour into the cup and then level it off with the back of a knife. Hopefully that’s more understandable. 🙂 Sorry about that. Thanks! Happy New Year to you too!

        Amanda

        • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 8:35 am

          Hi there,
          I usually scoop it, shake off the excess, and tap it on the counter to settle it. I do it by habit, this is the first time I though about it!
          Cup measurements need to be trusted, they originated at a time when people did not have scales, and a kitchen/tea cup was used, as long as you use it consistently, for each ingredient, the proportions will be right, and it will work!
          Happy baking,
          Gemma 🙂

  17. tara sundara on January 4, 2017 at 10:52 am

    hey gemma,

    love your site and channel. could you please do a conversion table for other commonly used ingredients
    in baking like chocolate, nuts, peanut butter, maple syrup/honey?

    cheers

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:14 am

      Thank you Tara for that suggestion, I will put this on my ‘to do’ list,
      Gemma 🙂

  18. Chantelle Chasteen on January 5, 2017 at 4:11 am

    Gemma,
    First let me start with absolutely love you and your channel. Second thank you for sharing your ideas and recipes with all of us. Finally I love this chart have been wanting to make one but haven’t found the time. I’m from the US and was taught the cup method. I know how inconstant that system is, but all my family recipes are written that way. Now I can and adjust them to be just like I remember as a kid. Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 8:03 am

      Hi there,
      That is great. Yes, the inconsistency is hard for people who did not grow up with this to understand! yet is has been a reall successful way to measure, based on volume and proportion really.
      Happy New Year to you and your family, and thank you for your kind words,
      Gemma 🙂

  19. Dr Judi Riches on January 5, 2017 at 10:18 am

    Thank you Gemma, this is a godsend. I am forever looking up the conversions. I so appreciate this New Years gift. Blessings to you and your family for a happy and healthy and successful year ahead.

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:56 pm

      I’m thrilled to hear that. Coming form Ireland I knew people all over the world who don’t have access to cups would find it helpful.

      Happy New Year,
      Gemma.

  20. UK Sue on January 5, 2017 at 12:56 pm

    Very handy chart as not every recipe gives alternatives so a BIG thank you. The other difficulty I seem to get is that often when following a USA recipe they talk of sticks of butter. Not very helpful to those of us whose butter comes in one lump, weighing 250 grams.

    • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 3:08 am

      Haha! Sue, the English language too is different here in the USA!
      Here a pound of butter as we know it is divided into 4 ‘sticks’ in the pack, each one is wrapped in waxed paper seperately. It is easy to divide these 4oz sticks then into portions, but that is it! not too complex,
      Gemma 🙂

  21. Penny Aruffi on January 5, 2017 at 5:23 pm

    Love it, Love It, LOVE IT!❤️👍👍 Have been looking for something that has all the basic baking measurements in one place. You have aced it! Thank you Gemma🎂

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:40 pm

      Right on!!!! I’m over the moon to hear that. Share it with friends on Facebook who might like it also.

      I’m printing mine off and laminating it 🙂
      Gemma.

  22. Sufyan Majeed on January 5, 2017 at 9:42 pm

    Hi Gemma,
    Can you do a bold baking bootcamp video on
    1) Gluten free or vegan substitutions for flour in any recipe.
    2) A video named “Ingredients 101” about the baking ingredients that which are important and which are not and how to use them like gel food colours and powder food colours etc.

    • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 2:59 am

      Hi there Sufyan,
      Thank you so much for these great suggestions, I will add these to mt list, to test, particularly the ‘magic cake’ I do not know if this will work in the microwave as it relies on a particular method and time of cooking, I will think about it!
      Gemma 🙂

      • Sufyan Majeed on January 7, 2017 at 8:14 am

        Hi Gemma,
        Can you also make molasses and light and dark corn syrup in bold baking basics?
        You have made a flourless chocolate lava mug cake on your channel. Which things and techniques make this cake flourless?
        Can you also tell that if a recipe calls for gel or liquid food colouring how much powder food colouring should be used in the ingredient 101 video? Can you make a chart on food colour 101 and flour substitutions?

        • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:42 am

          Wow! a lot of good questions!
          Flourless recipes do not use flour, of any sort – usually relying on eggs – almond meal insead of flour.
          Cake flour is used for pastry and cakes to make a softer crumb – it is a reduced gluten flour.
          Use the powdered color cautiously, you always judge this as you use it until you get the color you want.
          The flour substitution chart is on the way – that is a great idea – lots of people now wish to avoid too much wheat flour – I have this on my list,
          Gemma 🙂

  23. Profile photo of LindaJD LindaJD on January 6, 2017 at 11:20 am

    Hi Gemma, I have to say a Big THANK YOU for this wonderful chart, also every one of your recipes! You explain the “how too” in such plain speaking that I really appreciate..You make it so easy for us..
    I’m not one for commenting and am rather shy but I had to at last let you know how I love seeing your name pop into my inbox.
    Have a Happy, Healthy 2017 my dear 😚

    P.S. could you do a temperature conversion chart tok at some point, it gets so confusing from Gas to Centigrade or Fahrenheit

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:31 pm

      Hi Linda,
      Thank you, that is too kind of you. i will add your suggestion to my list, that is a good idea.
      Happy baking in 2017, stay tuned for lots more to come,
      Gemma 🙂

      • Profile photo of LindaJD LindaJD on January 7, 2017 at 12:59 am

        Great. Thanks again Gemma you’re a Star 😊

  24. Profile photo of Fatima L. Fatima L. on January 8, 2017 at 4:43 am

    Thank you so much Gemma
    It’ll be very helpful for me for some ingredients
    Fatima

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:04 am

      Hi Fatima, that is the idea, I am glad that you will find this useful,
      Gemma 🙂

  25. Carol Sue Kitchen on January 8, 2017 at 10:59 pm

    I am so glad I found you on you-tube, just love microwave cup meals.

    Carol Sue Kitchen
    Compass Lake, Florida
    USA

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 1:55 am

      Thank you Carol Sue, it is great to have you with us. i am happy that these recipes are suiting you,
      Gemma 🙂

  26. Tricia on January 9, 2017 at 11:21 am

    the link didn’t work for your conversion table. please provide the correct link. I would love to have it.
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 5:29 pm

      Hi Tricia,

      The chart is there when you scroll down the page. Click on the chart and it will open in another window. you can download it form there. Hope this helps.

      Gemma.

  27. Maya on January 9, 2017 at 9:22 pm

    Hi Gemma! Thank you for the chart. I’ve just started to learn baking so it will be really useful for me 🙂
    however, I have some basic questions regarding cup measurements,
    1. to get 1 cup, do we fill the cup or scoop the ingredients? or is it the same?
    2. if 1 cup = 240 ml, and I have a little bowl that has a volume of exactly 240 ml, can I use that bowl instead as a cup measurement? actually I’ve tried this method yesterday but 1 cup is only 124 grams. is that okay?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 6:56 am

      Maya, do not confuse yourself.
      Cup measurements were developed before people had access to kitchen scales. A cup back then was whatever you had in your kitchen, as long as you are consistent in your measurement, it does not matter how you do it, it is all about proportion.
      Think about this, it does make sense,
      Gemma 🙂

  28. Carolina Marcuello on January 13, 2017 at 5:27 am

    Thank you so much for the conversion chart! I was going crazy trying to find the correct weights 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 1:45 pm

      Thank you, i am happy that oyu find this useful,
      Gemma 🙂

  29. Ruby on January 14, 2017 at 4:39 am

    Hi Gemma I just wanted to say that thank you for making this chart, it will really help me when i am baking because i don’t have a weighing machine.

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:53 am

      Yes, that is the idea, I am happy to hear this,
      Gemma 🙂

  30. Shyam Therakanambi on January 16, 2017 at 6:31 pm

    Hi Gemma

    I am a great fan of your cooking series. However i am vegeterian. We donot use eggs at our home. So if you can help me with some egg substitutes or some vegeterian recepies it would be fantastic.

    Also i am not very fond of the all purpose flour. Any replacements for that would be very helpful.

    I would also need your help with the temp songs for a 19 litre OTG (without fan).

    I had made the carrot cake following your recepie. It came out fantastic. Everybody in my family lived it. I sent some to my daughter’s school as well and people have become fan of my banking.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 8:53 am

      Hi there,
      There is an egg substitute chart here on my website. The one you choose will depend on your recipe, different ones for different purposes.
      All purpose flour is plain flour, generally wheat flour. for some recipes there will not be a substitute which will suit. go back to my recipes here, you will find a flour substitute chart here too. Wheat flour is best for a lot of recipes, but can be substituted in some, it is a learning curve.
      OTG ovens are usually really small, and 19 liters is small!
      The oven temperature will be dictated by the recipe, usually you will be told this,
      Gemma 🙂

  31. Profile photo of Habibie Rifai Habibie Rifai on January 21, 2017 at 12:47 am

    Thank you sooo very much, Gemma !! you are a life saver love from Indonesia <3 <3

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 1:59 am

      Thank you, so good to have you with us all the way away in Indonesia!
      Gemma 🙂

  32. Profile photo of Ayu Ayu on January 31, 2017 at 9:03 pm

    Hi Gemma, I never baking with an exact measurement, I simply guessing for the amount of ingredient for the recipe, sometimes It comes good but sometimes don’t, this chart is really solution for me, thank you

    • Profile photo of Gemma Stafford Gemma Stafford on February 1, 2017 at 1:33 am

      Haha! actually this is how a lot of good cooks bake, it is a great way to get a sense of what works and what does not work.
      Cup measurements started out as being your kitchen cup, it did not matter what the size or weight was, just keeping the proportions right in a recipe. It much later on became a recognised measurement of weight, but the old way still works!
      Thank you for being in touch,
      Gemma 🙂

  33. Profile photo of Cakelover17 Cakelover17 on February 4, 2017 at 6:55 am

    Hi Gemma. Thank you so much for sharing these tips. I’m a beginner and I get very confused about oz, grams and cups. But your chart has made it so easy for me to figure out the perfect measurements. Thanks again!

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2017 at 3:00 am

      That is great, I am happy that this helps,
      Gemma 🙂

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