The other kind of "cup cake" referred to a cake whose ingredients were measured by volume. They were measured using a standard-sized cup instead of being weighed. Recipes with ingredients that were measured using a standard-sized cup could also be baked in cups. They were more commonly baked in tins. In later years, when the use of volume measurements was more used in home kitchens, these recipes became known as "1234 cakes" or "quarter cakes". They were called this because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes that are less rich and less expensive than pound cake. This is because they use about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were to tell the baker whether to measure by volume or weight.