You likely already know this, but weighing the ingredients only works when your recipe is set up for that. So you have to adjust your recipe.
Weighing the ingredients is the way that commercial bakers and some European countries make their recipes. Generally in Canada and the U.S, recipes are set up to be measured in both dry and liquid measuring cups and teaspoons etc. So if a recipe calls for 8 ounces of flour or icing sugar or such, you cannot expect 8 ounces weight of these items to be the same as a 1 cup which is 8 ounces, measure. Cups go by displacement or volume whereas this is not the same thing as by weight.
A good example of this is 1 pound =16 ounces, correct? Two cups=16 ounces. Yet there are approximately 4 cups by dry measure of icing sugar in one pound by weight.
So generally, if you are going to weigh your ingredients, you must first figure out the weight of the dry measure ingredients to be accurate.
Hugs Squirrelly Cakes