Contrary to jazz, humor or any one of those other improvisational arts
Yeast Breads - These can be sweet or sour, loaves, rolls or doughnuts. They can be roasted, steamed or fried. Quick Breads - The "Quick" usually refers to the busy leavening that's achieved with eggs, baking soda, baking powder, and some other mix. These are able to be baked in loaves or cups ( then they're known as muffins). Or fermented in molds which can alter their name to pudding. Pies, Tarts and Cobblers - Be they one crust or two, hand-held or deep dish, cream filled, fruit full of custard or beef. The fundamental construction varies almost no. Cakes and Tortes - The basic building blocks of flour (generally wheat however are some version), sweetener (sugar, honey whatever) and leavening (incredibly similar to fast bread) infrequently change. The differences arrive from the flavoring and last arrangement. Icings and Frostings etc. - Really a sub conscious group of cakes and tortes, but for this reason it stands. I'm including within this arena fonda