Shirley Corrihor's book is heralded, although it really isn’t strong on recipes. However, seeing that you've already made the purchase, I hope her text supplies the information you need!
On the other hand, several high-quality references:How to Make An American Layer Cake
by Cooks Illustrated (Boston Common Press; 1997)
Doughs, Batters, and Meringues
(“French Professional Pastry Series”) by Roland Bilheux, Alain Escoffier
Baking Science and Technology
(2 vols.) by Ernst J. PylerThe Baker's Manual
(5th ed., 2002) by Joseph Amendola & Nicole Rees. Refer to ch. 4, “Cakes.” Worthy volume to have in your collection!Baking and Pastry : Mastering the Art and Craft
by Culinary Institute of America (2004 ed.)Healthful Quantity Baking
by Wayne Gisslen (Wiley | 3 ed., 2000) Refer to ch. 12 (pp. 291ff.): Sections headed “Cake Formula Balance,” “Scaling, Panning, and Baking,” and “Formulas.”The Ultimate Muffin Book
(Morrow; 2004) by Bruce Weinstein, Mark Scarbrough includes 101 master muffin recipes.
On the Web:http://www.betterbaking.com/recipes.php?
Marcy Goldman’s huge recipe archive. (Lots of master recipes for doughs.)http://www.cooks.com/rec/story/73/
Master Mix recipes.
Master cookie recipe:http://cookie.allrecipes.com/az/MasterCookieMix.asp