Things I no longer do as an experienced baker… and my desserts have never been better. ✨ I don’t use measuring cups. A scale is the best way to guarantee consistent results. Want to level up your baking game? Switch to a scale (PS: It also means fewer dishes — no more washing measuring cups!). ✨ I don’t trust my oven’s personality quirks. MOST ovens don’t run true to temp. I keep an oven thermometer in mine so I know what the real temperature is, and can adjust accordingly. ✨ I don’t pretend all chocolate is created equal — quality makes or breaks a recipe and chopped baking bars are usually a better pick than chocolate chips. ✨ I don’t buy generic baking powder or baking soda. I buy a lot of generic ingredients (flour and butter, for example) but I’ve found the quality control doesn’t seem to be there with generic baking powder and soda. Ever bitten into a baked good and gotten a really intense bitter taste? Generic seems more prone to forming clumps that don’t incorporate well i...