About

Hey there! I’m Chelsey, and I’m so excited to welcome you into my kitchen.

Unlike a lot of bakers out there, I didn’t grow up in the kitchen with my Mom or Grandma. I don’t have a treasure trove of family recipes, and I had absolutely no background in baking before I found my passion for it at age 22. I audaciously decided to make a birthday cake from scratch for a coworker, and I was hooked.

That’s part of what makes baking so exciting for me!! There’s always a new flavor to test out, and a challenging decorating technique to play around with. I’ve taught myself through trial and error, and love to share everything that I’ve learned along the way. I also love to simplify recipes when possible, to make them a bit more approachable.

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I hope to encourage other home bakers to find their own joy in the kitchen, and see that baking a cake from scratch isn’t as intimidating as it may seem. In fact, it may be just what you need after a stressful day!

In my kitchen, I find myself at ease. It’s the only place I truly lose track of time. I get so blissfully caught up in smoothing the frosting just so, or getting the perfect shot of a finished cake. It was my favorite thing to do when I got home from work, and I still feel the same way about it now (even though it’s my job now!).

I recently left my day job in corporate finance to pursue Chelsweets full-time. If you want to know more about that, I shared some pretty personal posts about why I quit my job, and all the things I considered before leaving my corporate job.

While I currently live in NYC, I was born and raised in Seattle.  I love New York for many reasons, but I will always be grateful to this city for helping me discover my love of baking. I started baking when I first moved here, in a kitchen the size of a closet. Baking has allowed me to meet so many wonderful people, and has led to some amazing opportunities.

I’ve been featured by Buzzfeed, Instagram, The Wall Street Journal, BloombergamNewYork, Business Insider, Cosmopolitan, Country Living, and Pop Sugar. I have also been on the Ben and Pickler show, and Home & Family, which were both amazing!

Right now I’m focusing on content creation across my social platforms, and my ongoing digital partnership with the Food Network. I don’t sell any of my cakes, and give the cakes I make to my friends, family, and local businesses.

To see more of the cakes I’ve made, you can follow me on Instagram, where I share everything I make. I also share my work on Facebook!

For in-depth, full-length tutorials, you can visit my YouTube channel.  Be sure to subscribe so you don’t miss any new cakes!

me with lemon cake

*DISCLOSURE: This site also contains other affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Read my full disclosure policy here.

137 thoughts on “About

  1. Chelsea,
    I’m about 10 recipes in on frosting trying to duplicate the frosting recipe of a bakery I’ve been going to since I was a kid and have had no luck. I’m not a huge fan of the sweet buttercream frostings and this bakery puts out the most amazing frosting on their cakes that I dont come remotely close to taste or texture. When you taste their frosting I automatically think, wow….this is truely special. Do you have any suggestions on creating a recipe?

    1. It could be a ton of different things!! Have you ever asked them what they add to their buttercream, or maybe what type of frosting it is?? I’m sure keep their recipe a secret, but I bet they’d be willing to give you a hint of some sort 🙂

      That would be a great starting point, so you at least know if it’s a swiss meringue base or maybe stabilized whipped cream, and you can experiment from there! Hope that helps <3

  2. For your favorite chocolate cake you refer to baking cocoa. Is that considered Dutch Processed? I’m getting ready to make the cake that I wasn’t sure. Thank you very much.

    1. Hi Pam,

      I have a few chocolate cake recipes! In general, I like to use dark baking cocoa or black cocoa because I like the way they taste. They’re similar to dutch processed cocoa! I get my dark cocoa powder from the grocery store, and order my black cocoa on amazon (this is the type I use: https://amzn.to/38rd4pU). Hope that helps, happy baking!

  3. I’m hoping you can help me. I am not consistent when it comes to making whipped cream topping. Sometimes I can do it but most times it cuddles and gets very liquidity. I researched how to correct this by adding more heavy cream but when I tried it became worse. I always have to throw it out and try again. I’m wasting time, money and ingredients. Is there any advice/guidance you can share? How long do I whip it to ensure I don’t over whip and ruin it? Is there a way to save curdled and very liquid/watery whipped cream topping?

  4. Hello i love your videos. I bake at home or try to. I would love to start own business but difficult. I was wondering if you had any ideas to make a 10 yr old boy.

    1. Thanks Sheila!! Starting a business is definitely difficult, especially with kids!! It’s all about taking small steps overtime, to build your business and client base gradually 🙂

  5. Hello, I love watching your videos, as you do AMAZING work! How far ahead do you bake your cakes/ or how long can you store them for before they taste hard and stale? I’m about to make one of yours this week, for a friends birthday party, for the first time ever and wanted to see how many day’s before I could prepare the cake. Thank you! ??

    1. Thanks Courtney! You can make your cake layers in advance and freeze them several weeks in advance, I share all about how I do that here: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/

      You can make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

      A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

      I hope that helps, happy baking!

  6. Hello! First of all thank you so much for sharing all your recipes and your baking knowledge! I admire all of your designs. I love both of your vanilla cakes. Tried the recipe with the buttercream and came out great in small molds 8×2. Then tried the recipe with sour cream and It took a lot longer to cook. Now I am trying to do them in a 10×3 and I am struggling. I know that over beating a mix can cause a cake to sink I First I follow the recommended temp and time and was undercooked. So today I set the oven at a lower temp but baked longer. It was looking even for about and hour. I don’t think I am over beating the batter but again I really don’t know how to truly tell. FYI. 10×3 Please help ? and thank you.

    1. Hi Brenda,

      For large cake layers, I suggest adding a couple heating cores to the center (these are the ones I use: https://amzn.to/2NQ0lVZ), to help the layers bake more evenly and quickly! The bake time can vary based on how large of cake layers you are making, but I find it usually takes mine 45-50 minutes for 10-inch cake layers. Hope that helps, happy baking!

  7. Hi! I love watching your videos and have just started baking more. I made your salted caramel cupcakes and Oreo buttercream for a party and they were a huge hit! I am planning to make cupcakes for an upcoming party and have some family members with egg and dairy allergies. Have you ever made a dairy free frosting or an egg and dairy free cupcake? Do you have any recipes that you would recommend? Thank you!

    1. Hi Karen,

      So happy to hear that! I actually did a ton of recipe testing for a diary free and egg free cupcake recipe today, and will be sharing it in a couple weeks! Stay tuned, it’s coming!!! 🙂

  8. My six year old son is in love with your videos, especially cake cutting. His favorite is probably the Cobra cake! (Maybe the one that matches your apron with blue!) “He keeps asking me “When can we go to New York and see those cakes in person?!” ? Thanks for helping make a 6 year old happy on a daily basis! Sending ? from NC!

    1. Aw that’s so sweet! You’ll have to tell your son I say Hi, and that I’ve got a lot more cake videos coming his way soon 🙂

  9. Hey Chels,
    If I’m making cupcakes with your frosting what is the best way to store them for the next day. Do they need to go in the fridge, or can they be left in a container on the counter over night. Not sure if they would melt or not.
    Thank you.

    1. Hi Sarah,

      My buttercream recipe can be left out overnight, so you can store them in an airtight container on the counter. I usually recommend frosting cupcakes the day of if possible, but if you have to decorate them the day before I understand <3

  10. Hi Chelsea! Love your cakes! Have you ever made a Wacky Cake? Completely egg and dairy free! If you’re interested I can share my recipe! I feel like I need to share with you since I use your recipes! ?

  11. Hi Chelsea! I absolutely love your videos. I’m just getting into decorating and your tips have been very helpful. I was wondering if you could share your favorite recipe for a chocolate mousse filling? Thank you!

    1. Hi Brianna,

      I’m so happy to hear that!! Sadly I’ve never shared a chocolate mousse filling recipe, because I’m not the biggest fan of mousse!! I’m so sorry I can’t be of more help :/

Let me know what you think!