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.

123 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!

Let me know what you think!