How to measure ingredients correctly
A scale is kinder than a scoop. Here is how we measure in the studio so cakes stay tender.
Most dry-cake failures start with too much flour. Scoops packed against the bag can add 30 grams without you noticing, which is enough to turn a tender crumb tight and dry.
Weigh flour, sugar, and liquids whenever you can. If you do not have a scale, fluff the flour in the container, spoon it into the cup, and level with a straight edge. Do not tap the cup on the counter.
Brown sugar is the exception: pack it firmly so it holds the cup’s shape. Baking powder, soda, and salt should be leveled, not heaped.
For liquids, set the measuring cup on the counter and read at eye level. For sticky things like honey or olive oil, lightly oil the cup first so it releases cleanly.