here in the UK baking by weight is standard, although US cups are popular for the fun of scooping and dipping into flour and sugar. I love mine, but I've never really understood why you'd want to make so much extra washing up! And do you need more than one set for wet/dry? And how do you get the last bit of sticky ingredients out? And do you have to squish the butter down? etc, etc. Much easier to pop your mixing bowl on to a digital scale, zero it each time, and chuck everything in. Thanks, KAF, for the useful 'click to convert' function on the recipes - I use it all the time!

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