I'm a good cook, but a terrible baker. Baking is so scientific, and with cooking, you can be sorta loosey goosey and throw things in last minute. Not so with baking . . . you have to be v. precise with the measurements of everything and know if you use self-rising or all-purpose (which SHOULD include self-rising, when you think about it!) flour, and pay close attention to sifting. MEH. Here's me baking.