— Regina Heon

There is not a basic ratio, it depends on the recipe. This is something I've given a lot of thought to because wouldn't it be great? You know, there are books that have ratios, you know, baker's percentages and so on. But even my friend Rose Levy Barba, who I would think if you're serious bakers would know this, know of her, she wrote the Cake Bible and then the Revised Cake Bible and the bread Bible and the cookie books. She, I think she has 13 books and she is the most precise baker I have ever met or read in my life. Her recipes work and she, she does things, her books have like spreadsheets almost, but she doesn't have a basic formula. That's something Regina, I think you could probably figure one out for a certain kind of vanilla cake, a certain kind of a chocolate cake.