Inquires and Contact Info

If you have any questions, thoughts, or comments, feel free to email me at Chelsweets@gmail.com.

 

I’ve been offered opportunities to partner and contribute to the Food Network, Cosmo, and Met Dann in 2017, so I am not currently accepting cake orders.

To see more of the cakes I’ve made, you can check out my Instagram, @chelsweets.

I also show how all my cakes come together on my YouTube channel.  Be sure to subscribe so you don’t miss any new cakes!

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61 thoughts on “Inquires and Contact Info

  1. Hi!
    It’s Angela from Instagram. So I’m getting married on June 6th & already have a wedding cake for all of my guests to eat BUT one guest and I are vegan so at the moment we have no cake =(. What’s a bride wih no cake? Sad! Haha. So I’ve been searching for someone to make me a beautiful vegan wedding cake. It doesn’t have to be anything crazy at all. Chocolate, vanilla whatever tastes the best and I would like it to be decorated nicely (doesn’t have to be too crazy). If your up for the task let me know! I’ve been searching high and low! I think you could get a good amount of clientel if if you found some good reciepes and started marketing to the vegan community. There’s a few bakeries in NYC/BK but non that market towards this.
    Thanks!
    Angela

  2. Would love a smaller version of Oreo brownie ganache miracle? Would you be able to have it ready on 5/21?

  3. Hi! I have two questions!

    1. Any chance you can have a cake ready for this Friday or Saturday?
    2. Do you deliver out of state?

    You’re cakes are beautiful! Just came across your page.

  4. Hi, do u have a baking kit page ? Like tools u use every day and where u get them ? Where do u get your supplies ? I am a beginning cake Artist myself and would love to know where you get your supplies and tools ?
    Thanks
    Bec

  5. Hi there

    I love all of the work you do! My son’s first birthday party is on Nov 12 from 11 am to 1 pm. I was hoping to order a large dinosaur themed cake. There will be 30 to 35 people at the party. As far as flavor, we can do whatever you think looks good with your decor but would appeal to kids. As far as idea, I’ve really loved everything I’ve seen of yours so I trust you so let me your ideas. the More cute Dino then scary Dino since it’s for a baby. We live in Williamsburg so would come pick it up. Let me know if you are able to do it. Looking forward to hearing from you!

  6. Hi I am looking for your recipe for the pretzel cake and can not find it, do you share the recipes i know my family would love it thank you so very much

    • Unfortunately I haven’t had time to post that recipe, I’m so sorry! The recipes for it are up piece meal, but I haven’t had a chance to pull them all together. I used my favorite chocolate cake base, by no thermometer caramel recipe, chocolate ganache, and crushed pretzels!!

  7. Hi Chelsea! I love your beautiful cakes that are always as beautiful as your smile in your videos :)! I have a question, how do you get the buttercream you use to be so white if I use butter and I dont have shortening or anything like that where I live, do you have any tips for me? Thanks a lot and keep on the beautiful work :)!

    • You are too sweet! I use whole foods’ unsalted butter, which isn’t very yellow to begin with! It also gets whiter as I mix in the powdered sugar and cream, and especially once whip it up at the end! I never use shortening! I think a lot of it comes down to the butter you use, and incorporating air into the buttercream while mixing. Hope that helps 🙂

  8. Hi – would be interested in your chicken and waffles cake – i know you are not accepting orders for early 2017 (feb) but if you get a cancellation I would be thrilled. Thanks so much!!! Love your videos btw

  9. Saw a video of you while scrolling through facebook and i wish you were a lot closer to me so you would be able to make my wedding cake. :\

  10. I love your sight and ALL of your recipes! I am a home baker and am interested in creating a blog of my own. Do you have any suggestions for an easy to use, free site, to start my own blog? How well does WordPress work for you? Also I want to buy a quality but cheap camera- do you have any suggestions? Thank you!

  11. Just a quick question, do you use dowels for any of your multi-layered/tiered cakes? I am planning on making my grandparents an anniversary cake. I need to transport it and I wonder if I need to add support to the two tier cake. What’s your advice? Thanks!

    • yes! Whenever I make multi-tiered cakes, I always use dowels! The cake can’t support it’s own weight, and will slowly sink into itself if you don’t!! It’s usually best to transport the tiers to the location, then assembly it there! Best of luck 🙂

  12. I just watched your video on the sprinkle splatter cake. It turned out great! How did you make the colored ganache? I have to make to drip cake in a few weeks and so far, yours has the consistancy and the final look I want.
    Thank you!

  13. I love your cakes and creativity!! For someone who was self taught, you are AWESOME! My kids (Ariana 10 and Noah 5) watch your live stream every Wednesday; I’m pretty sure Noah has a crush on you. I’ve always enjoyed baking and it’s something that my daughter and I love doing together. Keep up the awesome work and please keep those videos and tips coming!!
    I have a few questions:
    1) When you make your cakes, how long do you freeze them before you decorating?
    2) What kind of knife do you use, specifically that purple one to cut your cakes? I buy a lot if my supplies online, so if you know the name that would be great.
    3) Do you use Baker’s Joy or Non-stick spray if you don’t use parchment paper?

  14. Help please I want to make your maple caramel cake for this weekend for a friends congratulations party. However, al I can find is your chicken and waffle cake and I don’t want that cake and it’s makin me sad. Pleaseeeeee help. Thank you. Jodie my email is

  15. Hi,

    I’m usually not a insta grouppie, but I LOOOOVE your page, we can see your evolution which is amazing. I bake cakes for fun so I’m not an expert so I have a few questions for you. I’m baking a cake for about 90 guests. I was thinking of baking it on wednesday or thursday for saturday night

    1) what is the advantage of freezing if I decorate the next day? I usually just put it in the fridge. If I use fondant, isn’t the fondant more likely to crak? What do you wrap them with? Do you cut your layers before freezing?

    2) How do you make a moist Vanilla cake? My chocolate cake is amazing but my vanilla tends to be dry and dense

    3) What’s your favorite moist vanilla cake recipe?

    • I think the freezer keeps the layers more fresh, while the fridge can dry them home! I don’t use fondant, so I”m not sure. I don’t usually cut my layers, since they bake so flat. I just pop them into a large tupperwear container once they’re fully cooled. My favorite vanilla cake recipe is very moist, and is not a sponge cake. I use it for most of my cakes. If you google chelsweets vanilla cake recipe it will be the first link to pop up. Hope that helps!

  16. I have tried several different ways to make your red ganache for the wine glass cake. I have been using a toothpick to add the black so as not to add too much. My red coloring makes the chocolate turn quite pink and then adding the black in very small dabs makes it turn purple. I have finally got close to the color of red wine but it appears cloudy unlike yours in the video. Do you have any tips and or video that actually shows you making the ganache.

    • what brand of gel food coloring are you using? I use americolor red, and it works great! Are you using gel food coloring? I have a video showing how I make white chocolate ganache, but it doesn’t show how to make this shade of red.

  17. can you freeze a fully decorated cake? i live in dc but would be willing to take the train up to nyc for a day trip and to pick a birthday cake for myself.

    • It depends on the cake. It is possible, but usually results in a lot of condensation and can mess up certain decorations. If I ever freeze a cake, I put in the fridge to thaw before letting it get to room temperature, to help reduce the temperature shock. Hope that helps!

  18. Looking for some advice as I’ve been given the great honour of making the wedding cake for a friend. Your work has been an inspiration and would like to know what buttercream recipe you use.

    My friend has chosen a design which I know I can achieve but I’m a bit worried on how it will stand up to being on display from midday to the evening before being cut. In the U.K. I could be lovely and hot and just warm, so hoping that the frosting won’t melt and slide off the cake…..total disaster on the big day.

    Any help/advice would be greatly appreciated,

    Many thanks,
    Drew

    • I don’t really make wedding cakes, so I don’t have much advice regarding that! My buttercream recipe is a crusting recipe, and holds up pretty well. However, if you want a super stable buttercream, you will need to add some shortening into it! My go to recipe is all butter. Hope that helps!

  19. Hi, I was wondering if you ship cakes to PA? I fell in love with your sushi cake and would love to have it for my next birthday !
    Thanks so much!

  20. I would love to order one of your cakes, i just need a pricing range. I’ve always dreamed about the oreo and nutella cake for my birthday. Thank you.

  21. Unless I can’t find it anywhere, it would be great if you shared your favorite tools in a post or article! Like baking pans, mixer, bowls, spatula, etc. 🙂 PS. I’m attempting the chocolate overload cake soon!

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