I have good eye measurement when cooking, but for some reason I always screw it up when baking without a scale.

i dhould do things by scale, but i do it the traditional way via cups and spoons

Same. Although I would like to invest in a scale eventually. I do have some macaron recipes that are measured by weight instead of cups and spoons and I would love to experiment and see which method works better.

Derpy puts on an apron and a tiny chef hat and follows DbM around, holding a wooden spoon.

I've done both and swear by the scale, but that's a personal preference in my opinion.

Derpy, want to whisk the egg whites? Or sieve the sugar?

"Sugar!" Derpy waits until nobody is looking, then licks his paw, dips it in the sugar, and sucks the sugar off of it.
Then he sieves the sugar.

Real butter or margarine, though? Did we cover that question already?

I do the traditional method... I've had a good eye for measuring since I was younger.

Real butter. it'll turn out better.

We are sinking the enemy margarine fleet with our butter cannon balls.

Well-chilled, no doubt. Or boiling hot? Hot clarified butter streaming across their margarine prow!

BUTTER RIVER >:V

Maple syrup river with pancake boats and butter obstacles.

This needs to be a scenic item.

Hell yes it does!

Imma eat that item

Go suggest it first. I would, but I forgot where the thread is.