What happens if you use too much or too little of an ingredient while baking?

Using too much of an ingredient in baking can lead to undesirable results, such as overly dense or overly sweet baked goods, while too little can cause items to be dry, crumbly, or lacking in flavor. For example, too much flour can make a cake tough, while insufficient sugar can prevent proper browning and sweetness. Accurate measurements are crucial in baking due to the chemical reactions involved, as they affect the texture, flavor, and overall success of the final product. Therefore, following recipes closely is essential for achieving the desired results.