A scale is lovely, but you can still get consistent bakes with a spoon, a sweep, and a little patience.
Recipes are a starting point, not a test. Once you know what the mixture should look and feel like, you can bake with much more ease.
Look for texture before the timer. Flour should disappear into batter, dough should feel supple rather than dry, and a cake’s center should spring back gently when pressed.