So often I come across recipes that call for say cap sweet cream or a particular brand of strawberry or cap cake batter, or fw yellow cake instead of cap yellow cake, etc etc...just was wondering if anyone knew a good way to determine what percentage would be a close accurate percentage of you were to use cap yellow cake over fw yellow cake or tpa hazelnut over cap hazelnut or vice versa...this is one thing I never took the time to learn so if anyone could be so kind does anyone have any ideas. Is there a mathematical preference or is it just a go with it and guess determining on what flavors are stronger...what brands are stronger or weaker. Is there a chart??????? Lol...thanks in advance guys for any help and it's much appreciated