I used to measure flour by scooping it right from the bag
For years, my cakes were just a bit too dense and I could not figure out why. A baker in my class in Phoenix finally told me to spoon the flour into the cup and level it off, which I started doing about six months ago. It uses less flour than my old packing method, and my layer cakes are so much lighter now. Why did no one ever teach me this simple trick before?