Helen Goh, co-author of the baking book ‘Sweet’, highlights that different ingredients and measurements can significantly affect a cake’s outcome. She discovered this when her book’s American readers, using converted recipes, produced unsatisfactory results compared to their Australian and British counterparts. The issue was traced back to the conversion of oven temperatures from Celsius to Fahrenheit, which didn’t account for the difference in oven settings, such as fan-forced versus conventional heat. This experience underscores the importance of considering regional differences in baking techniques and equipment.