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.

113 thoughts on “About

  1. How have I not found your blog before? I love all of those things! Minus the accounting. I’m really bad at math. Congrats on the marathon, I would love to run one one day 🙂
    PS – I love the look the guy behind you has on his face.

  2. I think you rock! I saw a video montage of you creating your creations on Bored Panda, and I just had to find a way to let you know! 🙂

  3. Hi I am from Indianapolis Indiana. Your style is everything I love. My goal is to be as great as you. If you ever need an employee in the future, I would love to work under you. You do great work!

  4. I’m trying to follow my life long dream of baking…but might I say you’re definitely an inspiration to me! I also am self taught, I also love Art and drawing. So, to combine both my favorite things into one is exciting! I love how you make all your recipes able to replicate and versatile for other bakers! Thanks again Chelsea for sharing your gift to all of us!

  5. Just stumbled upon your website and your cakes and creations are amazing!!
    I was just wondering, since you have a full time job how do you have time for all of this??
    Cake making is super time consuming!

  6. I came across your Youtube channel when looking up a drip cake tutorial. I think your finance background gives you fantastic attention to detail and it’s so helpful when you create such helpful tutorials! Keep up the amazing work!
    Do you enjoy finance? I’m an engineer by background and sometimes just want to drop it all and bake for the rest of my life. How do you grapple with this?

    1. Haha I usually bake/film/edit footage for up to 12 hours a day on the weekend, and by the end of those days, I’m so over it all! I enjoy having my day job. It keeps baking fun for me, and makes it kind of a treat at the end of the day. If I baked full time, i don’t think I’d be happy. I do daydream about it sometimes when work is stressful, but then I remind myself that it seems more glamorous than it really is 😛

      1. That’s a great way to look at it (or any hobby, really)! I think prioritizing what we love on weekends helps us put things in perspective. Thanks for the level headed advice. 🙂

  7. I need a moist carvable chocolate cake. My Granddaughter wants me to make her a Titanic cake. What would you suggest?

      1. Thank you, I have another question, I was going to use 13 x 9 pans to make the Titanic. Should I double the above recipe? And are there any frostings that would work better than others? She is not a fondant type, and I just want to be the Grandma I never had. Thank you!

  8. Hello Chel – I want to make a sprinkles or cake filled with M and M’s for a baby shower in a couple of weeks. I want to use a 10″ pan with your recipe. I need to make the cake the night before, will the M and M’s and sprinkles be ok overnight – or do I need to plan to put the cake together the morning of the shower?

  9. I love your cakes and tutorials. Do you have suggestions on what items a person starting out should purchase as far as cake pans and tools for icing cakes? I’ve heard you say you purchased items off amazon just not sure where to start.
    Thank you!

  10. Hi chels, where did you get the camera for your Instagram videoes? And where do you put the camera when you make the videoes for instagram? I bake and I’m interested in making similar videoes, thanks.

    1. It can be made months in advance if frozen! Because it’s really just butter and powdered sugar, as long as it’s stored in an airtight container in the fridge or freezer, and can be made far in advance 🙂

  11. Hi Chelsea, can you advise on a champagne or pink champagne extract? Need to make 120 pink champagne cupcakes for nieces shower and that is too many bottles of pink champagnes!! Looking for a recipe to use extract.

  12. Hi Chelsea! I was wondering if you had the recipe for your football field cake posted. I have looked but might have missed it. I am hoping to make it for my nephews birthday. Any help would be very much appreciated.
    Thank you!

    1. It’s just one batch of my classic vanilla cake batter plus 3/4 cup of sprinkles! I baked it in two half sheet pans, and frosted it with about 1.5 batches of my buttercream 🙂

  13. I absolutely enjoy all of your post and videos, your YouTube page is my daily TV show now ?..keep up the good work. You’re such and inspiration send Texas blessings and love ?

  14. Hey Chelsea! I want to make my daughter a rainbow cake for her birthday but am worried about being short on time with everything else I’ll have to do. Could I bake and freeze the layers then just take them out in time to decorate and get to room temp? Would this make the cakes dry? What steps could I do before the day of the party? Thanks!

    1. Definitely, that’s what I usually do! the cakes stay super moist, just wrap them in plastic wrap or place them in an airtight container. I actually frost the layers while they’re still cool, it makes them easier to stack and frost (less crumbing)!

  15. Hey! Love love love your cakes! I attempted my first cake yesterday. It was yummy and it looked halfway okay! I have one question. What do you do if your buttercream starts to set up while you frosting your cake? Thank you so much!

    1. You mean set in the bowl? I usually lay plastic wrap over it when I’m not using it (i.e. when the crumb coat is chilling, etc.), or store it in a Tupperware container, so I can just put the lid on it when I’m not using it.

  16. Love all of your cakes! And your vanilla cake recipe is delicious!

    About how many servings do you think your cakes are?

  17. Hi Chelsey! I am such a huge fan of yours! I have been decorating cakes for friends and friends of friends for a little while now, and one thing I struggle with is I never know what size of cake to make! Usually they just send me a picture of what they want the cake to look like. I’m always worried I’m giving them too little or too much. Do you have a standard size cake that you use (like, do you always make a 3 layer 8″ cake, or whatever, unless they ask for something else?) If you can give me a little advice, I’d really appreciate it!

    1. You’re too sweet! When I used to make cake for other people, I’d ask how many people it needed to feed. if it’s 12 or less, I’d make a 6 inch cake. If it’s 12-25, I’d make a 7 or 8 inch cake, and if it was more than that, I’d either recommend a tiered cake or multiple cakes. Hope that helps 🙂

  18. Hi Chelsey! I am a big fan of your blog and turn to it a lot for tips and inspiration! I have been making cakes for friends and friends of friends for a little while now and one thing I stuggle with when I have an order is knowing how big to make the cake (usually people just send me a picture of what they want their cake to look like!). I was wondering if you have a standard size you use for your cakes, like 3 – 8” layers or whatever. I appreciate any advice, thank you!

  19. Hi Chelsey, you say you use 10″ pans. Do you use them all the time or you use what the recipes says to use? Like the red velvet cake says 5 – 7″ round pans.

    1. I actually hardly every use 10 inch pans! I almost always use 7 or 8 inch pans, and sometimes will use a half batch of cake batter to make small cakes with 6 inch cake layers.

  20. I’m not a baker, but would like to make a cake in addition to my pies this Thanksgiving. So, I have what some may think is a silly question. How far in advance can I make the cake and still have great tasting frosting? Do you store you cakes in a fridge once they are made or in the pantry? Thank you so much for your help.

    1. I store my frosted cake in the fridge if I make it in advance! It can stay good in the fridge for up to a week, or the freezer for several weeks. Just be sure to transition the cake from the freezer to the fridge before you bring it to room temperature, to reduce the temperature shock, if you go that route. Happy baking!!

  21. Hi! I love your tutorials and pictures and site! I’m going to make the ultimate Nutella cake for my husbands birthday. Which chocolate cake recipe do you recommend? Yolanda’s or you go to chocolate cake recipe? Thanks so much!

  22. Chelsea! I can’t say enough words of gratitude I have towards you and your awesome blog/youtube videos. It is because of you, your posts and your videos that have made my passion for baking become truly a thing I look forward to after work. Like you, I work in Finance and found out what makes me feel good after a long day of work and that is BAKING. I love reading your story and I am patiently waiting for all the amazing content that is coming my way! Thank you for being my “silent” mentor and someone who cheers me up when I have had a long day.

    1. Chantelle that is the sweetest comment!! I’m so happy that you’ve found joy in the kitchen too! That’s literally the goal of chelsweets, hoping that I can help others find the same happiness I found through baking 🙂 We sound like two peas in a pod, that’s exactly how I used to feel too!

      I cried a little reading this, and I really appreciate you sharing this ?? It’s definitely been hard transitioning to doing chelsweets full-time, but comments like this are so incredibly encouraging!

  23. What causes completely mixed in color into buttercream after applied to cake for final coat to change shades in places when smoothing? Am I smoothing too much?! I use the Viva towel method.

    1. sometimes heat can affect the color? maybe the warmth from your hands as you press the paper towel into it is changing it? or if the buttercream has started to crust??

  24. Hi Chelsea! This might be a long shot, but would there be any chance I could ever pick your brain about how you got started?

  25. Hi Chelsea! I’m just curious…what did you do with all those cakes you made and decorated when you FIRST started?! (Especially your early practice days.) Besides the obvious of giving them away to friends, family, and co-workers, is there anyone else or any place else you gave them to before you felt confident enough to officially start your journey as a baker and decorator? Thank you so much and many continued blessings on your new career. All the Best, Dee

    1. I really was just making cakes for my friends’ birthdays in the beginning, so I really just gave them to friends/family! Then when people started trying to order them from me, I was shocked and so scared! I definitely didn’t feel confident, but it kind of forced me to start getting my cakes out there 🙂

  26. Hi, I have a question about black cocoa. Is Dutch process cocoa the same as black cocoa? I purchased Dutch cocoa in Belgium and would like to use it for your chocolate cake. I would like to be sure I’m using the correct product. Research I have done is just confusing. Thanks!

    1. They both processed in a similar manner to be alkaline, but the colors are different! Black cocoa is darker in color, and tastes a bit different! However, you can totally use dutch processed cocoa for this recipe 🙂 I bet the cocoa from Belgium is fantastic! Happy Baking Joyce 🙂

    1. Hi Gladys,

      Sadly there isn’t, I don’t sell any of my cakes :/ But I share all my recipes, so if you feel like getting adventurous you can make one <3

    1. Hi Julia,

      I get a lot of them from Dylan’s candy bar, which is a few blocks from my apartment! Party city also has a ton of great candy, which also is categorized by color 🙂

  27. It would be so cool if you could make up a couple of sweet ideas for gender reveal cakes. I love your originality and creativity! My sister-in-law is asking me to make their gender reveal cake later this year and I would love to see what you could come up with (for me to use as inspiration, of course). Keep up the amazing work!

    1. I was actually planning to, but then saw a NYT post about how upset people are over gender reveal cakes these days, and decided not to!! I probably will one day when someone I know has a baby and wants one, but for the time being I’m going to let that idea cool for a bit. So sorry!

      Thank you for the kind words though!!<3

  28. I can’t seem to find your recipe for your buttercream icing or the vanilla cake. I have downloaded the “print recipe” but can’t seem to find any of these. Suggestions?

  29. I Love Love Love watching your videos. You have been such an inspiration. I have been baking for years and really trying to get better with my decorating. You have helped with that so thank you!!

    1. Aw thank you Kimberly! You are so sweet!!! 🙂 I’m so happy to hear that, that’s always my goal! To encourage others to get into the kitchen and have some fun!!

  30. Hi! I love following you on instagram! Always look forward to your posts. I actually have a degree in pastry and baking, but when it comes to cake stacking and the dreaded BULGING…I am an epic fail. ( so embarrassing) I have tried so many ways to avoid this, but they always seem to ruin the look of otherwise beautiful cakes. I watch your videos and see how easy you make it look….always smooth and NO BULGING! PLEASE HELP!

    1. Hi Lisa! Bulging sides are the WORST!

      There are a few things that can cause bubbles or bulging sides in cakes, including the following:
      1. The cake layers haven’t been leveled, which can cause air to get trapped between the layers. Using leveled cake layers helps avoid this.
      2. Your buttercream might be too thin. You really need to use stiff buttercream. Are you using my buttercream recipe?
      3. You need to allow time for settling. After torting and filling, allow to settle for a couple hours, and preferably overnight. You can also add a weight the cake once it’s crumb coated (like a pan or heavy pot). That speeds up the settling time!

      Usually #1 is the culprit! Hope that helps, happy baking!

  31. I am so eager to try your “paint the frosting” method, in terms of decorating. I’ve got two cakes to decorate tonight and I will definitely be giving it a try. Right now, my cakes are just my gifts to everyone. Although I havent quit my job in corporate America to accommodate my dreams of baking and cake decorating, I aspire to do so one day! Thank you for the inspiration!

    1. It’s such a fun technique! definitely time consuming, but such a nice change of pace 🙂 Best of luck with your cake journey, I’m sure you’ll end up doing what you’re meant to!! <3

  32. Hi!! I am baking at a high altitude and I love your cake recipes, however the middle keeps falling so I have a crater in the cake! What can I do to fix this?? Thanks!!

    1. It depends how high up you are! In general though, if the center is sinking, I’d recommend baking the cake a bit longer! The air pressure is lower where you are, so foods likely take longer to bake. Temperatures and/or bake times may need to be increased. Hope that helps!!

  33. I am making your vanilla cake recipe and twice now only the edges of the cakes crumble. I’m using Wilton pans and follow your recipe instructions to the letter. Any ideas about why this would happen?

  34. Saw a video on utube where you uses shaped macaron cookies to decorate the cake. Where did you find them? Would love to get some for a friend.

    1. Hi Kathryn,

      I actually made them with a friend who specializes in macarons (@macarune)! I don’t think she really sells them anymore though, I’m so sorry!

  35. Hello,
    I have a couple questions. I couldn’t find anywhere to send a message.
    1-I have posted questions on a couple of other pages, but don’t know if you have responded, I didn’t get an email, and I have to try to remember what pages. I know one was on the cream cheese frosting. In one of the comments somebody was asking about turning it into chocolate. I had replied to your response with my questions and I think the other ones is under the peanut butter frosting possibly

    2-Would you consider setting up a page that would have the different cake batter/flavors and frostings for smaller cakes? I see you make the vanilla and chocolate, but 16 servings is still way to much for some people. Or maybe fix the recipes so that the servings can be adjusted,which the ingredient measurements would then adjust?

    3-is there a way to find a list of all the flavored frostings, fillings and cake batters?
    thank you for your help

  36. I don’t understand why my posts aren’t showing. I submitted 3 questions on separate occasions within the past last week and none of them are showing which explains why I haven’t gotten an answer. And I don’t see anywhere that I can email.. Sorry but I’m rather frustrated that couldn’t get help with my questions I needed for tomorrow. Probably won’t get a response on this either

  37. I found your AMAZING blog when looking for how to get really bright red icing. I have a question that I cannot seem to find anywhere. What is the gel food coloring/icing ratio to achieve the right color? I am working with royal icing, so for instance, how much gel food coloring should I put per cup of royal icing to get the color I am supposed to get? Thank you.

    1. Aw so happy to hear that Rachel! I don’t work much with royal icing, but whenever I’m coloring anything (frosting, batter, etc.) I add a decent amount, mix it in to see the coloring, then add more are needed! I just continue doing that until I get the shade I’m after. The amount you use can vary based on what you’re adding it to and the brand of food coloring you’re using.

      Sorry I don’t have a better answer for you! <3

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