Res ipsa loquitur

I used this Alton Brown recipe, but it didn't turn out quite right -- the cake flour measurement is given by weight, which makes perfect sense as the stuff settles so much that it's hard to get a consistent measurement with cups, but the church kitchen doesn't have a scale, so I suspect I got the flour measurement wrong. The cakes were flatter and eggier than they should have been, and they only absorbed about half the glaze.