Marawhisk publishes recipes that have been cooked and photographed before they go up.
How these recipes are written
Every recipe on Marawhisk is cooked before it is published, in a home kitchen with domestic equipment. Where a recipe only works with a particular pan, a thermometer or a stand mixer, the recipe says so rather than leaving you to find out halfway through.
Weights are given alongside cup measures wherever the difference matters, because a packed cup of flour and a spooned one are not the same amount and that single difference accounts for a great many disappointing bakes.