Mathematics in cake making

I found some quotes  relating to how maths in used in cake making. I think these could be really good to use as I like to use language.

"Maybe it use progression that are thought in additional mathematics...for example when we make a cake with many layer, we must fix the difference of diameter of the two layer. So we can say that it used arithmetic progression. When the diameter of the first layer of the cake is 8” and the diameter of second layer of the cake is 6”, then the diameter of the third layer should be 4”. In this case, we use arithmetic progression where the difference of the diameter is constant that is 2. When the diameter decrease, the weight also decrease. That is the way how the cake is balance to prevent it from smooch. We can also use ratio, because when we prepare the ingredient for each layer of the cake, we need to decrease its ratio from lower layer to upper layer. When we cut the cake, we can use fraction to devide the cake according to the total people that will eat the cake."

"You have to realize that math is a tool to solve problems, or make difficult problems easier to solve" 

"You also have RATIO in cake baking. For instance, 2eggs to 1cup of flour, but if you only have one egg left then you must halve the amount of flour because only have half the number of eggs."

"You use fractions in the ingredients and might have to add fractions with unlike denominators. Angles, surface area, and perimeter are also involved."

"Like the amount of certain ingredients has to be measured. Also, the cake (whether it's circular or rectangular) is a geometric function. To find the area of a circular cake, use the formula A = pi*r^2 and for a rectangular cake, use the formula A = l*w. Also you can use fractions to decide how much cake everyone gets"

"The icing on the cake can represent the plot of a function on the complex plane, you can talk about the derivative of the cakes height w respect to temperature and time in the oven"

Maths cake:

 "Proportion - the amount of ingredients in a recipe to make both the cake and frosting or Fondant
also to size the figure ( like rose, vines

geometry - measuring the volume of cake, doing the pictures and sugar sculptures and the placement of the frosting and decorative motifs and to cut it into the decrised shape

and other things like What time to get the cake out of the oven so you don't burn it also"