Ideal internal temperatures

[prasantrin]

I'm a lazy cook, so I really like probe thermometers because I can not worry about something I'm cooking and just wait for the thermometer to beep and let me know it's done. I'd like to extend my laziness to baked goods.

Over here, jackal stated the ideal internal temperature of fruitcake is 90C (he writes 180C, but later revises it to just below boiling) or 200F.

Yeast breads are generally considered done at about 200F, too (lots of references on the internet, plus I'm sure it's been mentioned here, too).

Is that the standard temperature of doneness for all baked goods? I'm not thinking so much of cookies or other small things, but for example:

pound cake?

quick breads?

Chiffon cake?

Layer cakes (chocolate, vanilla, whatever)?

[Kim Shook]

I'm waiting with baited breath here. What a good question. I've always cooked yeast bread to an internal temperature of 195 degrees - a CI tip that works well for me. But I'd love a list of target temps to put in my reference file!