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Frequently Asked Questions

Quickly find the answers to common questions.

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General Information

Who is Chopnotch?

Founded in 2018, Chopnotch is a food blog and recipe developer and publisher. We also manufacture a set of stainless steel measuring cups and spoons and run a Facebook community for bakers.

Visit the about us page to learn more!

Where are you located?

Plantsville, Connecticut.

How can I contact you?

Visit the contact us page to get in touch via e-mail. We’ll get back to you right away!

Product Information

What type of products do you offer?

We manufacture a complete set of premium stainless steel measuring cups and spoons.

Where can I buy your measuring set?

Visit our storefront which will link you to Amazon if you decide to buy it. All orders are fulfilled by Amazon.

Is there a warranty?

Yes! We offer a lifetime warranty that protects against manufacturer defects, in the event the measuring set fails due to defective material or workmanship.

Please contact us if you’d like to know more about the warranty.

How do I register my product?

Your measuring set will arrive with a QR code inside its box with instructions on how to use it to register for the warranty. It’s quick and simple!

Please contact us if you need assistance registering.

How can I return my product?

All orders are fulfilled by Amazon, including returns, refunds, and replacements.

If you run into an issue with your measuring set, please contact us first so that we can find a way to resolve your issue.

In the event you need to return your measuring set, please submit the request through Amazon. To do this, login to your Amazon account and navigate to your order history. Find the order you wish to return and click the “Return items” button. From there, Amazon will walk you through the process of generating a return label as well as refund or replacement options.

Why does my cake sink?

Cakes sink in the middle for many reasons. Here is where we recommend you start.

First of all, don’t worry… it happens to the best of us! There can be many reasons for a cake to sink in the middle. Some common causes include incorrect oven temperature, inaccurately measuring ingredients, underbaking, and incorrect pan size.

Your best bet is to take a step back and revisit your recipe. Ensure you are following it precisely, right down to the order in which you mix the ingredients. Use accurate measuring tools and be sure your oven is properly heated at the correct temperature.

A simple reset should get you back on the right path! If not, reach out to us and we’ll be happy to help.

Can brown sugar substitute white?

Brown and white sugar each have their purpose, but can be substituted when needed.

Yes. You can substitute brown sugar for white sugar and vice versa, but avoid doing so when possible. Brown sugar is brown due to its molasses content. Compared to white sugar, the molasses found in brown sugar adds a hint of caramel flavor and increases the moisture.

So, it’s not the end of the world if you need to swap one for the other, but there are very specific reasons why recipes call for white vs. brown sugar. You should do your best to stick to the recipe without substituting when it comes to sugar.

Do I really need unsalted butter?

You should know about this important difference between salted and unsalted butter.

So, you have a recipe that calls for unsalted butter, but then tells you to add salt in the very next step! What gives?!

The main reason for this is control. When you use unsalted butter and then add your own measurement of salt separately, you have complete control over the amount of salt in your recipe. Conversely, you have much less control when using salted butter, since unfortunately, different brands of butter contain different amounts of salt.

Unsalted butter will also stay fresher longer, and we all know how important it is in baking to always use the freshest butter!

Do I really need buttermilk?

Here’s what buttermilk is and why it’s such a popular ingredient in so many recipes.

What is buttermilk and can’t I use regular milk instead? First, buttermilk was the bitter low-fat liquid that was leftover after churning butter. Nowadays, buttermilk is processed in dairy plants using low-fat milk and lactic acid bacteria. No worries, this is safe bacteria!

The reason buttermilk is so popular in baking is that it’s incredibly low in fat compared to regular milk or cream. It also helps tenderize gluten, therefore creating a light and tender finish without all the extra fat.

If you’re serious about baking, learn to love buttermilk!

Where do I start as a new baker?

Baking is extremely rewarding, but it can be hard to get started without the proper guidance. We want you to be successful and we offer many resources that will help you get off to a great start!

Join our baking group on Facebook, Let’s Bake Something Great. With more than 53,000 highly active and skilled bakers, you will have all the support you ever need for literally anything baking-related.

Still Need Help?

Contact us here!