I am not a good baker. I once made a vanilla sponge cake that oozed melted butter as you picked up each wobbly slice. It was really bad. Since this kitchen disaster, I have discovered that baking is more about science than spontaneous creative flare. A set of well calibrated measuring scales is essential.   A good set of scales takes out the guess work. You don’t have to approximate how much flour you’re adding. You can avoid making my mistake, and instead, add the correct amount of butter to your mixture. The cake turns out … Continue reading Recalibrating Worship