Madeleine shapes

Beside the soft shapes of madeleine cakes, are the hard shapes of ingredient quantities in radar charts.

Axes: top = flour, right = egg, bottom = butter, left = sugar

Even though each recipe has a unique shape, there is no isomorphism between the soft shape of the cake and the hard shape of the numbers. Am I over-analysing things again here? Will this help me find the recipe for the perfect madeleine cakes ?