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I know everyone says to weigh your flour, but my cup method has never failed me
Last week I decided to make my grandma's old honey cake recipe for a neighbor. It calls for 3 cups of flour, and I've made it maybe 20 times over the years just scooping and leveling. This time, it came out perfect, just like always. I see all these posts saying you must use a scale, that cups are the devil, but honestly, I think it depends on the baker and the recipe. My grandma never owned a scale, and her cakes were famous. I just use the same metal cup, the same scoop from the bag, and the same level-off with a knife every single time. It's about being consistent with your own method, not just the tool. Has anyone else had a family recipe that just works with cups, no matter what the baking rules say?
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the_richard28d ago
Honestly, you just got lucky this time. That cup method is why so many home bakers have flops and never know why.
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patricia_wright28d ago
Wait, you think cups are the problem? @the_richard
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miles_jackson911d ago
That "you just got lucky" thing always bugs me. Like are they saying 20 years of perfect cakes was all luck? What do you think happens if she weights it next time instead, would it actually come out better or just different?
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