British and American Cake Terms Explained

Two nations, divided by a common language. But, in the cake world that language doesn’t always seem so common.

We’ve put together this handy guide of terms that will have you understanding your saran wrap from your cling film and your icing sugar from your confectioner’s sugar!

United Kingdom

United States

Baking sheet Baking tray
Bicarbonate of soda Baking soda
Boiled sweet Hard candy
Broad beans Fava beans
Cheese biscuits Crackers
Chocolate vermicelli Chocolate Sprinkles
Clingfilm Saran Wrap
Cornflour Cornstarch
Chocolate dark Bittersweet
Chocolate plain Semi Sweet
Desiccated coconut Dry, unsweetened, shredded coconut
Digestive biscuits Graham crackers
Double cream Heavy cream
Ginger nut Ginger snap
Golden syrup Corn syrup
Greaseproof paper Wax paper
Hazelnuts Filberts
Icing Frosting
Mixed spice Apple pie or pumpkin pie, spice
Plain chocolate Semi-sweet chocolate
Polenta Fine cornmeal
Scone Biscuits
Seedless jam Jelly
Single cream Light cream
Silicone paper Baking parchment
Sultana White raisin
Swiss roll Jelly roll
Tin Pan
Treacle (black) Molasses
Unsalted butter Sweet butter

Flours

United Kingdom

United States

Plain flour All-purpose flour
Self raising flour Cake flour + baking powder 4oz to 2 teaspoons
Strong flour Bread flour
Wholemeal flour Wholewheat flour

Milk

United Kingdom

United States

Skimmed Non fat

Sugars

United Kingdom

United States

Caster sugar Superfine sugar
Demerara sugar Turbinado sugar
Icing sugar Confectioners sugar
Light brown sugar Brown sugar

Can you think of any we have missed? Let us know in the comments 🙂

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