PSA: weighing flour by volume is why your cakes keep coming out dry

I ran a bakery in Flagstaff for 3 years and always used measuring cups for flour. Then one day my buttercream guy Marcus asked to see my recipe and he weighed my cup of flour on his scale. 5.2 ounces instead of 4.25. I was adding almost a whole extra scoop of flour to every single batch. Now I use a $12 scale from Walmart and my cakes finally taste like cake. Anyone else make this same mistake and not know it?

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the_viola3d ago

Wait, you were running a bakery for 3 years and nobody caught that? Sounds like Marcus earned himself a raise, or at least a free cake.

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