After 5-ish years of baking with short term memory problems, my biggest piece of advice for anyone baking with stuff like brain fog, adhd, etc is to triple-check all your measurements. 2 tbsp and 2 tsp look and sound extremely similar in recipes and you can and WILL mix them up eventually if you don't triple-check it every time you add something. I have had to spoon baking powder out of a bowl of flour, hoping desperately I remember where I dumped that tbsp that was supposed to be a tsp, too many times in my life.

My second biggest piece of advice is if you're cutting or multiplying a recipe, say, making 2x the amount or making 1/3 the amount, calculate your ingredient amounts ahead of time and write them all down by hand somewhere different from the original recipe. Do NOT calculate on the fly and do NOT neglect to write down what you're supposed to be doing. That is how you accidentally add twice the amount of eggs you're supposed to, because you forgot what you were multiplying by or you forgot to multiply in the first place and just read off the recipe absentmindedly. Your phone calculator is your best friend. WRITE IT DOWN.

My third biggest piece of advice is that brewed coffee, espresso powder, and/or dark stout beer enhances chocolate flavor, and almond extract and/or lemon juice enhances vanilla flavor. Use minute amounts so you don't make these additives the dominant flavor, it's supposed to accent the vanilla/chocolate. Here's some examples, both in the form of a standard 9-inch layer cake for simplicity: for a chocolate cake, I would add 1 tbsp of brewed coffee or stout, or 1.5 tsp espresso powder. For a vanilla cake, I would add 1/2 tsp almond extract or 1.5 tsp lemon juice. (When picking a stout, try to find a beer that has flavor notes like chocolate, coffee, cherry, and/or vanilla) This has nothing to do with baking with disabilities I just wanted to talk abt it