I don’t bake. I let my step-daughter the bakery owner take care of it. My sister has a home baking blog, I think it’s called “MP Loves to Bake.” Here’s the deal: Baking is chemistry, therefore ingredient measurement is critical to get the correct stoichiometry. While, for the most part, you can measure by volume and do reasonably well, especially in smaller, home quantities, if you really want accuracy you need to weigh your ingredients. Even then, there are no guarantees. Oven temperature variation, we’ve found the oven in our new home to be about 10F lower than it should be at 350F, elevation, and ingredient variability can have an effect.
Not intimidated. I’m a much much better cook than baker. I’ve made cakes from scratch. Not the hardest thing in the world. It is the attention to detail that I occasionally miss when baking. Too much this, too little that, etc. I’ve noticed that ovens can vary quite a lot in temperature. Makes for some adventures in some areas.