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

image of chelsey white of chelsweets, tossing sprinkles in the air

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.

image of chelsey white of chelsweets with a purple geode cake

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 left my day job in corporate finance at the end of 2018 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, youย can follow me onย Instagram, Facebook, and TikTok!

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

Photo of Chelsey White of chelsweets with pink candy drip 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.

199 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 ๐Ÿ™‚
    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! ๐Ÿ™‚

  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!

      1. I saw your photos and videos and was eager to eat and taste one. I want to be a baker like you and if you or it will be delivered I’m 10 years and I don’t have any money but if you make me a cake it would be a pleasure and an honor to eat it on my birthday date 12 March please I don’t have anything to decorate with so I have never eaten a cake that isn’t had except one day I wanted to know how to bake so it was baked and we enjoyed but not that because it had no frosting but I’m happy we baked a cake at home

  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 ๐Ÿ˜›

      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. ๐Ÿ™‚

  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? Iโ€™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 Iโ€™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 ๐Ÿ™‚

  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 ๐Ÿ™‚

  13. I absolutely enjoy all of your post and videos, your YouTube page is my daily TV show now ?..keep up the good work. Youโ€™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 Iโ€™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 ๐Ÿ™‚

  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 – 8โ€ 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! Iโ€™m going to make the ultimate Nutella cake for my husbands birthday. Which chocolate cake recipe do you recommend? Yolandaโ€™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 ๐Ÿ™‚ 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 ๐Ÿ™‚

  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 Iโ€™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 ๐Ÿ™‚ I bet the cocoa from Belgium is fantastic! Happy Baking Joyce ๐Ÿ™‚

    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 ๐Ÿ™‚

  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!!! ๐Ÿ™‚ 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 itโ€™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 ๐Ÿ™‚ 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

  38. 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 ๐Ÿ™‚

      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

  39. 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!

  40. Iโ€™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. Iโ€™m wasting time, money and ingredients. Is there any advice/guidance you can share? How long do I whip it to ensure I donโ€™t over whip and ruin it? Is there a way to save curdled and very liquid/watery whipped cream topping?

  41. 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 ๐Ÿ™‚

  42. 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? Iโ€™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 dayโ€™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!

  43. 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 donโ€™t think I am over beating the batter but again I really donโ€™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!

  44. 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!!! ๐Ÿ™‚

  45. 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!) โ€œHe keeps asking me โ€œWhen can we go to New York and see those cakes in person?!โ€ ? 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 ๐Ÿ™‚

  46. Hey Chels,
    If Iโ€™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

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

  48. Hi Chelsea! I absolutely love your videos. Iโ€™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 :/

  49. All your vanilla cakes are layered cakes even the small batch vanilla cake is still enough to make layers. How can I use your vanilla cake recipes to make just one layer of cake ?

    1. Hi Rawan,

      You can make one large 9x 13 inch sheet cake using my small batch vanilla cake recipe! When I bake sheet cakes, I place two flower nails (like these: https://amzn.to/39oJK3I) spaced evenly apart in the center of each pan (and spray them), to help the layers bake more evenly and quickly. With flower nails, the cake layers bake in 37-40 minutes in my oven. I hope that helps, happy baking!!

  50. Hey Chelsey – love your cakes and have tried a couple of your recipes ๐Ÿ™‚ Since we are in a strange time with COVID19, is it possible to share some smaller batches of your recipes? For maybe 4 inch cakes? I love to bake birthday cakes for friends, but since we are all in social distancing and very limited numbers of groups (2 people here in Australia), even the 6inch cake recipes are a little large for 2. It also makes it easier when things like flour and sugar are limited when purchasing. I know there are cupcakes, but I’d like to work on my cake decoration techniques! Thank you for your consideration – and keep safe!

    1. Hi Alison,

      I’ve been putting most of my energy into simpler recipes like cookies and bars that are more approachable for everyone at home! Sadly I don’t think I’ll be sharing a super small batch cake recipe super soon, but dessertfortwo has a ton of amazing small batch recipes I bet you’d love! here’s the link to her site: https://www.dessertfortwo.com/

      I am planning to make a mini cake recipe soon, but it won’t be live for another couple weeks. Hope that helps, happy baking!

  51. Hi Chelsey! Big fan of your page! I’d just like to thank you for inspiring me to bake. I love all your videos and recipes. Your videos inspired me to start my own baking blog because I saw how much you enjoyed baking and I knew that I loved baking just as much as you. Thank you!

  52. Chelsey, I just want to let you know that during this quarantine you have been a life saver and helped me find my passion in baking ๐Ÿ™‚ i want to thank you so much for posting your amazing recipes and quick youtube videos, keep up the good work you are a talented human being ๐Ÿ™‚

    1. Aw that’s wonderful Kathy!! Definitely a positive outcome from a difficult situation ๐Ÿ™‚

      I am so happy to hear that, thank you for sharing!!

  53. Hi Chelsey! Iโ€™m a big fan of you and your work.
    Iโ€™m no big baker but I do love to bake once in a while (usually for my friends) because just like you, I find it therapeutic
    I was wondering if you suggest any specific recipes or if you had any recommendations for beginners to start learning… Thanks in advance!

  54. Hello,

    Can you tell me how much baking soda I put in the chocolate chip muffins it says 1 2/3 is that correct?

  55. I used so many of your posts while planning a three tiered cake for a baby shower a few months ago. I really appreciated how detailed and precise you are! I used to cook professionally, but never had much interest in cake decorating or tiered cakes. Your site took out a lot of the stress and guesswork. Thanks!

  56. Hi! my daughter and I are super excited to use your strawberry buttercream recipe but the serving size for one batch states 2-3 dose cupcakes. We will not need to make that much and were wondering if by cutting it half is going to ruin anything with the recipe? Thanks so much. hope to hear from you soon

  57. Hi, I signed my daughter and me up for the RMH cupcake bake today and we had fun. We used face time on our phones (I tested positive for Covid and canโ€™t go anywhere) and had some laughs while trying to keep up. THANK YOU so much for offering this lesson today. Although we couldnโ€™t be together, we had fun. We will definitely do this again, if offered, but next time weโ€™ll pre measure our ingredients. Thanks again for the yummy recipe and the nice memory. Oh yea, and the funds raised for RMH.

    1. Aw I am so happy to hear that Diane! ๐Ÿ™‚ Haha premeasuring ingredients definitely makes it easier!! I also plan to add that tip to the recipe next time ๐Ÿ™‚

      Hope you’re recovering well, and happy belated Mother’s Day!!

      1. Hi Alicia,

        Sadly I haven’t done any virtual lessons yet! I’m considering it in the future, but haven’t tried it out yet <3

      2. Hi Alicia,

        The RMH cupcake class was a couple weekends back! It was a live class, and we made my almond cupcake recipe in it.

      3. I announce those types of things on my instagram, that’s probably the best way to find out! I usually only do them for charity, so they’re a little sporadic / there’s no set schedule <3

  58. Hi! Ur cakes are stunning! I wanted to make the cake layers a day in advance and I was wondering how long will it have to thaw if I want to eat it immediately after? Or is it better if I purchased in the fridge? And how long should I refrigerate after I frost it?

  59. Hi! You are so inspirational! I graduated college last week and like you, have set myself up for a career in the corporate world. However, with all that is going on right now, my start date has been pushed back to January. That leaves me with a lot of time and no way to fill it. I have always been interested in baking, in particular cake decorating, and am thinking this might be the way to occupy my next few months. Do you think these months are enough time for me to learn a decent amount about cake baking/decorating? And where do I even begin?!

    1. Hi Emily,

      I think it sounds like a great opportunity to teach yourself how to bake / decorate cakes! It depends what your end goals are, but I think you have plenty of time to practice and learn. Starting is the easy part, just pick a recipe and do your best ๐Ÿ™‚ It’ll be challenging at first, but it gets easier as you go. I’d suggest an easy / straightforward recipe like my vanilla layer cake.

      Here’s the link: https://chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/

      Hope that helps, happy baking!

  60. I really want to try your oreo buttermilk receipe but i have a question ….you said to use 1 CUPS of oreos…did you mean more than one cup…or 1 cup in total

  61. Hi! I follow your instagram and always see the beautiful cakes you make! I was wondering what pans do you use?

  62. I can only place one tin at a time in my OTG. So how can i make the batter? Should i make separate batter for each tin or can i make the whole batter separately and bake one after the other? Can i store the batter while one layer is in the oven?

    1. Hi Kiran,

      The batter can sit out at room temp as each cake layer bakes ๐Ÿ™‚ It will take a while, but they should turn out great!

  63. I love your posts. In your Instagram feed I saw you were trying angel food cake. Every time I try it it falls 10 minutes before it’s done. Have you come up with a recipe?

    1. Hi Giovanna,

      You’re too sweet! I still have a few more tweaks to make, but I’m planning to share it in a couple weeks! I’m planning to share it June 13th, stay tuned! <3

  64. hi Chelsey… I am only 10 however I love to bake and you are my inspiration. I find your videos and tutorials so explanatory and you just seem like such a nice person. you are so unbelievably talented and it would be my dream to meet you one day… the only problem is, I live in the uk!!! maybe if I visit Manhattan one day we can meet each other! in this current situation, I have been feeling a little down in the dumps because we have such wonderful weather here in wales however we aren’t able to go to the beach or hang out with friends… so just sitting for an hour and watching your videos makes me smile from that minute onwards. I also have to do lots of school work, because I am going into comprehensive school (or high school) in September so I am very nervous and want to make a good first impression and have good grades… however I always have time to watch a few of your videos! your recipes look so delicious and I have tried a few, hoping to try more in my summer break! love you Chelsey, your amazing!!! Xxxx

    1. Hi Caitlin,

      That’s so wonderful to hear! Quarantine has definitely been challenging, and I’ve also found baking to be a great escape from everything! Your school work sounds intense, but I’m sure it’ll be worth all the hard work you’re putting in. Hope you have a great summer break, and that you get to bake a bit ๐Ÿ™‚

  65. Hello! I am going to make your mirror glaze recipe but have a question. When watching the video, you mention 1 cup of water and then bloom the gelatin in a 1/4 cup of water. However, the recipe says 3/4 cup water and 1/4 for the gelatin. Do I use a total of 1 cup of water like you said or split – 3/4 for the main mixture and 1/4 for the gelatin to bloom?

    I watched another video who used your recipe and she used 1 cup in the main mixture and 1/4 for the gelatin so I wanted to be sure.

    Thank you!

    1. Hi Suzanne,

      The recipe is the most accurate / up to date, so definitely follow it rather than the video. It’s much clearer too! Hope that helps, happy baking!!

  66. HI there, I just wanted to say I found you on tictok this last month and I loved your cupcake videos they are so cool. I decided to make the smores ones and it took 3 times to come out looking pretty close to yours! Thanks for all the amazing tips, and making it easy to follow. I just purchased the piping bags on amazon from our favorite tools! You total inspired me to start making cupcakes for my 3 kids and family its so fun!!

  67. I am thinking of making my own wedding cake for my wedding and I really appreciate your video and articles on making your own wedding cake. I am going to have about the same number of guests as you did. Do you remember how much it cost to make your own cake?


  68. I hope you can help me. I love the way your cakes look. My daughter wants a white chocolate funfetti cake with a whipped cream frosting and white chocolate drip. Any recipes that you think I could use would be great! I have some experience with making cakes but I feel like I need advice for this. Thanks!!

  69. Hi Chelsey, I love all your work! Iโ€™ve been using your American buttercream for a few months now everyone loves it including me ๐Ÿ™‚ I need to cover a cake with fondant, can I cover a cake with fondant having your American buttercream underneath? I leave in California hot weather at times. I hope you have time to answer my question please.

  70. Hi Chelsey,
    I’m a young baker…started baking at 17…I noticed that on one time on your Instagram bio,you said you were a self taught baker. I want to know if it’s really possible for me to be a self taught baker even in these times since you’ve been through this experience. I just watch videos online and experiment and adjust them to my taste and your work inspires me. I would like to know your thoughts on this topic as a baker who has been in these shoes. Please what are your thoughts and words for me???? I would really appreciate them…Thank you

    1. Hi Lilian,

      That’s exactly what I did! If you really love baking and are willing to learn from your failures, I think it’s totally possible to be self-taught! As long as the passion is there, you can totally teach yourself <3

  71. Hi! Love your Instagram page! I noticed another Instagram page that was using your videos…did you know about this? Look at confeitariaonlinecurso

  72. Hi chel! I really adore all your recipes and I was interested in your cinnamon rolls so my only question is, if I wanted to make them for breakfast could I possibly make them the night before?

  73. Hi Chelsey.
    Thank you for your video on pricing. One question from that – do you group your recipes by type (layer, cookies) or does each recipe get its own worksheet.
    And a recipe question. I made your Marble Cake but my batter was very thin and the “marble” swirl effect didn’t work. I followed along with your video while making it. Any suggestions for next time?
    And a compliment!! Your Gluten Free Chocolate Cake is simply delicious!! I made it for my sisters 50th birthday. Sure wish I had found your recipe first instead of fifth.

    Carrie from Canada

  74. Umm, I donโ€™t even know where to start!
    Iโ€™ve been kind of teaching myself to make cakes as well over the last 2 years or so and Iโ€™ve recently discovered you on Pinterest. HOLY SMOKES YOUโ€™VE HELPED A LOT SINCE THEN. Now Iโ€™ve just come to your site and am seeing that youโ€™re self-taught which really inspires me like crazy so thank you.
    I started out by trying to make a ski hill cake for my boyfriend (now husband which I think I can thank my cake for) and have just used friends and familyโ€™s birthdays as excuses to experiment with making cakes when I can. Iโ€™m hoping I can get good enough to eventually have a little side business because I enjoy it so much!
    I have a big question that Iโ€™ve been struggling with so much so maybe you can help me.
    I cannot get my buttercream to the right consistency to pipe while also getting it to the color Iโ€™m going for. Do you have suggestions for pipable buttercream? I always go to your buttercream recipe for frosting my cake but struggle when it comes to piping. Please help!
    Thank you ๐Ÿ™‚

  75. Hi Chelsey! This is a message for you (doesn’t need to be posted on your website) and I’m hoping this reaches you. I want to let you know about my 12-year old daughter, who was so inspired by you through following you on TikTok that over the past 6 months during quarantine, she has become a self-taught baker and small business owner. Your personal story about being self-taught inspired her to experiment with her own skills and newfound talent with baking. In May, she launched her company on Instagram and has built a solid and consistent client base. More importantly, you have helped her find a creative outlet and inspired a pursuit of mastery during an otherwise very challenging time. Largely thanks to you, her baking has been one of the few positive outcomes of the global pandemic. She is turning 13 on August 30 and I’m wondering if you would be open to sending her a message of support and encouragement? In any case, I really wanted you to know the impact that you’ve had!


    (Toronto, Canada)

  76. Questions on making a wedding cake!
    I am making a 3 tier wedding cake for a friend this Saturday. It is a Semi Naked cake. I plan on baking all the layers today (Wednesday) and freezing them as you suggested. What would you reccomend doing? Should I thaw, level, stack layers and then crumb/naked coat on Friday then stack tiers, assemble and refrigerate until Saturday? Wedding cake is due to be cut and eaten at 730pm. Has to be delivered at 430. So if I totally make it and it sits in fridge ready to go on Friday night, will it hold up to sitting out for 3 hours Saturday evening? I am afraid it will fall apart sitting out for 3 hours.
    Any advice is Much Appreciated!

  77. I love to watch your videos. I am a self taught baker as well, but I bake bread. I would really love to see more videos on gluten free baked goods. Just found out I have gluten sensitivity, so now I need to learn gluten free baking. You are awesome at what you do!!!

Let me know what you think!