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. 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 🙂

  2. 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

  3. 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?

  4. 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!!

  5. 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!

  6. 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

  7. 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!!

  8. 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?

  9. 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!

  10. 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

  11. 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

  12. 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

Let me know what you think!