Baking feels like programming in a language without a repl. You can't experiment. You have to get everything just right, and you only find out afterward if you did.
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A Cake Simulator would be handy.
You may have meant that as a joke, but it could be a really good idea.
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No no, I was serious. It would be reasonably straightforward to train one but it's not immediately clear what properties one ought to predict and how to measure them.
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It seems that grandmothers are great Cake Simulators.
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Cooking and baking is super complex on a chemical/biological, physical level.
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Immediate reaction: this is an inspired notion and should be done ASAP. Aim would be to show what happens if the temp is 10 degrees lower, if you use one more or less tspn of flour, etc, for a bunch of popular recipes. Compile averages and distributions for large no of results.
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