I can't stress enough 3 important baking tips I use. The first is ALWAYS use an oven thermometer ! I have found most ovens to be somewhere around 50 degrees off which can make a HUGE difference in your results. The second is to have ALL your ingredients at ROOM TEMP before you start. It makes no sense to me to add cold milk out of the refrigerator to your recipe. The third is WEIGH your ingredients. What you think is a cup of flour may be off by quite a bit, which would also affect the finished product. A scale is relatively cheap. You don't need top of the line. I purchased one for around $15 and it is very accurate, (a nickle weighs exactly 5 grams is a good way to test). I hope these tips help. Thanks. john

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