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The difference between AP and self rising flour

So the supermarket is out of all purpose flour or you mistakenly bought self rising flour instead. Can you still make your recipe and pretend it’s all the same thing? Yes — but you may have to make some adjustments. Simply put, self rising flour is just like all purpose flour with some baking powder and salt mixed in. Not so simply put, it has about 1/2 a teaspoon of baking powder for every cup of flour so you have two options: Option #1: Do the math and adjust. If the recipe you’re making calls for baking powder, figure out how much is already in the flour and deduct that from the total. Option #2: Eyeball it and call it...

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Do I need a stand mixer?

It's the question every baker has asked themselves at least once: do I need a stand mixer? They sure look pretty amazing on those baking TV shows, don't they? And the thought of not having to whip, whisk, beat or knead everything by hand sounds very appealing. But on the downside, they can be pricey. So should you get one or not? I tackle this question on the latest Ask a Vegan Baker. You can watch the video below. Hope that helps you solve this conundrum! Will you be getting one yourself? Have any vegan baking questions of your own? Send them over to me at hello@curiouscatbakery.com. I’ll be answering them on Wednesdays here and on the Curious Cat Bakery...

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Do all plant-based milks work for vegan baking?

Soy, almond, hemp, cashew. There are so many plant-based milk options out there but do they all work for vegan baking? And is there an option that's better than the others? If you ask me, yes! I use almond milk for all my bakes because in my opinion, it has the closest texture to real milk. But you don't have to agree with me. A lot of other options work too but there is one kind you want to make sure you don't use in your baking: sweetened flavors. Watch the video to see my explanation on this. Have any vegan baking questions of your own? Send them over to me at hello@curiouscatbakery.com. I’ll be answering them on Wednesdays here...

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Do I need to mix dry and wet ingredients separately?

Most recipes will tell you to mix your dry ingredients in one bowl and your wet ingredients in another but is that really necessary? The thought of having extra cleaning to do when it's not super necessary makes the idea of just tossing all ingredients in one bowl appealing but, let me tell you, there's a time to get creative in the kitchen and this is NOT it. Vegan baking is all about the chemistry so if the recipe is telling you to mix the ingredients separately, it's because those ingredients need to react to each other in a certain order. Watch the video to see my explanation on why this matters. So yea, you'll have one more bowl to...

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The ultimate vegan egg substitution guide

Eggs are a staple in baking so I often get asked what the best substitute would be when baking without them. The answer is that it depends on what you’re baking. There are a lot of options out there and each has their own benefits and disadvantages. Here’s a breakdown: Vinegar and Baking Soda Best for: cakes, cupcakes and muffins  Benefit: gives the bake a great rise and keeps it moist Disadvantage: does not work well as a binding agent, adds liquid to a recipe My personal favorite for baking cakes, this combination will give you a nice rise and fluffy texture to your bake. It’s all in the chemistry: the acidity in the vinegar reacts with the baking soda...

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