I'm not great either, but yeah, follow recipes to the T. There are common substitutions but you generally have to be a bit more careful than with cooking.

It's helpful to have your ingredients set out ahead of time, as well as a couple mixing bowls, some spoons to stir, and a set of measuring cups and spoons from 1 or 2 cups down to 1/4 or 1/8 teaspoon.

As Wmill said, for a lot of recipes you'll want to mix dry ingredients in one bowl, wet ingredients in another, and then combine.

Eventually you'll get to know what different shit does. Baking powder helps make pancakes and muffins fluffy. Eggs, flax eggs, bananas, or applesauce are useful as binding agents. More sugar means a melting, spreading cookie and brown sugar is chewier than white.

It never hurts to keep an eye on things in the oven in case it takes a bit less time than the recipe calls for. When you take something out of the oven, it'll get more solid as it cools. If it's still too goopy for you it might be done anyway.

Up until like a year or two ago it was the anxiety that held me back when baking. Tbh, as long as you get it sorta close and the recipe is sweet, it'll probably be tasty. I only really know vegan stuff so if you want to know any substitutions ask away