Baking is an energy intensive process, involving simultaneous heat and mass transfer, that is ubiquitous in food industry. However, few studies have focused on transport phenomena inside cakes. The development of baking models is important to reduce costs whilst maintaining product quality. The lumped reaction engineering approach (LREA) is a semi-empirical drying model that has previously been used to model the transport phenomena inside a thin-slice of white cake with good matches to experimental data. However, parameter values and estimation methods were not provided. To address this, we characterise parameter estimation methods and use estimated parameters to generate moisture content and temperature profiles for a thin slice of cake baked at an oven temperature 100oC. Many model parameters were found to be temperature-dependent functions of generically defined engineering parameters, requiring significant amounts of chemical engineering knowledge that is not intuitive to mathematicians. The LREA is found to fit reasonably well to experimental data but slightly overestimates moisture content towards the end of baking and yields a less smooth temperature profile than that obtained previously with the same model. These results demonstrate that insufficient information significantly increases difficulty in modeling and decreases accuracy of model predictions to data.