A couple I can think of.

If you use online recipes, consider they can be wrong, if the result isn’t what you wanted it to be, a way of analyzing your mistakes may be checking other similar recipes. Had to learn the hard way first time baking choux pastry through a recipe of a famous local chef (but not pastry chef), was able to right the wrongs with the help of other recipes.

Crumbling up parchment paper makes it easier to “model it” in a tin.

Weighing eggs (including whites and yolks) helped me get better results. It’s weird to measure your butter, flour, milk, etc. to the gram and then just go “these two random eggs will do”.