Sweets isn't the same as savoury.

Making the majority of savoury stuff you can usually make it up as you go along with regards to measurements and quantities etc.

However with baking cakes, making meringues, souffles and that, you have to be very very precise with your measurements, or it just doesn't work. It's more like chemistry than cooking.

Posted By: Arizona Bay, Nov 17, 14:19:58