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The goal of chelsweets.com is to simplify recipes and techniques, to make baking easier and more approachable. I work full time as a digital client finance manager at a PR firm, and have slowly taught myself how to bake over the past few years. I’ve learned through trial and error, and by watching countless YouTube videos. Where there’s a will, there’s a way!!

I primarily make buttercream cakes, and always appreciate new challenges that help me expand my horizons. I love testing new flavors and recipes, and experimenting with different decorating techniques.  Sharing what I learn along the way, 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.

I was born and raised in Seattle, and currently live in NYC.  I started baking when I moved to NYC, 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.

My work has been shared by Buzzfeed,  Instagram, Country Living, Pop Sugar, and Business Insider. I’ve had the honor of being a content creator for the Food Network, Bloomberg, Buzzfeed, Cosmopolitan, and House Beautiful Magazine. I have also been on the Ben and Pickler show, and Home & Family, which were both amazing!

I currently am focusing on content creation across my social platforms, and my ongoing partnership with the Food Network. This includes livestreaming on the Food Network Facebook Page (first Wednesday of each month at 7:45pm EST), and creating content that is shared across the Food Network’s  social platforms.

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: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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.

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64 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.

    1. I haven’t but i feel like i missed the boat on this one! I so want to though! next year i HAVE TO!

  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. Hey Chels. I really want to make your fundetti cookie dough cake as my wedding cake where do you get the cookie dough?

    1. I make it! My edible cookie dough recipe is shared on here, if you search for it you should be able to find it 🙂

  22. Simply stated, I love your site, Chelsey. I want you to know I don’t say this just because I am your Grandpa.

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