Sometimes you have the best baking recipe but don't need 36 cupcakes or maybe you want 24 brownies instead of 12. So how do you adjust? What's ok to estimate and what needs to be precise? Now, I'm certainly not an expert, but my many hours of food show viewing and occasional kitchen failures have provided me with a general understanding of what to mess with and what to leave alone. In terms of baking recipes, it's usually important to be precise. Here are some of the tricks that I've figured out through past successes and failures. Hopefully this will set you up for more successes!
Generally, as long as your ingredients can be divided in some easy way, then adjust away! Just be careful with your math and measurements :)