I weigh everything (i’m totally out of my mind- obsessive, just in case you haven’t figured that out LOL). I keep a chart of conversions and I always weigh ingredients. I have two little nephews with birthdays that are 2 weeks apart. My sister usually throws one b-day party for the two, and I always make TWO b-day cakes. One likes chocolate cake with vanilla buttercream, the other likes carrot cake (and he’s 5 years old…go figure). I have a tiny tiny apartment, and the kitchen is crazy small. I often balance the scale on the edge of the sink (i know…not a good idea) since there is so little counter space. I was baking for the birthday party, I made one false move, and my scale with the bowl containing the batter for the chocolate cake, fell into the sink (which was , of course, filled with soapy/dirty water). Lost my electronic scale, and the batter, and it was about 1:00 AM the night before the party, and I was out of eggs and there are no 24 hour supermarkets in my area.
I had to find a little grocery store open that had some eggs…and then had to remake the cake…with measuring cups. If you look at Rose’s recipes, for her books she asks you to sift the flour into the cup and then level it off (this gives even less flour per cup than sifting and then spooning into the cup.) It is also time consuming and messy AHHHHHHHHHHHHHHHHHHHHHHHHHHHH! I finished putting the last rose and the “happy birthday Alex” on the top of the cake at about 5 AM on the morning of the party (which I attended on 3 hours sleep).
What we are willing to do!