For one twenty-something New Yorker, love was found while doing what she loves most: eating sweets. That’s right, this Insta-famous baker, Chelsey White of @chelsweets, was wooed by her man when he convinced her to take a break from working on a Saturday and meet her for soft serve ice cream. Before long, Steve was down on one knee proposing in Central Park. SWOON. But how did Chelsey find her way from soft serve to planning a wedding? 

We sat down with Chelsey to find out what makes her relationship authentic and one-of-a-kind, teaming up with Real is Rare Real is a Diamond to get all of the deets about her love story. From the meaning behind her engagement ring to finding time in their schedules for brunch, Chelsea told us exactly what she was looking for in a partner and an engagement ring. A diamond never loses its sparkle. It's Chelsey's daily reminder of their love and commitment; a ring that makes her smile every time she lays her eyes on it.

You'll have to watch the video for yourself to see how she made the perfect choices, but spoiler alert: Steve checked off all of the boxes. 

The diamond ring. the cake. the cake again... we know. After talking to Chelsey about her fiancé, they're clearly a match made in heaven. It’s what you dream of while swiping away on dating apps. But the funny thing is, she never expected to end up with someone like him. According to her, they're total opposites, but that's also why they work; that's what makes their relationship unique. Even though their schedules are super different they bring out different strengths in each other and figure out special ways to spend quality time with each other.

In honor of their lovely engagement, Chelsey did what you might expect if you stalk her on Insta like we do. She baked the most epic engagement cake of all time. But this wasn’t just any cake. She created colored layers to represent their journey and love story. 

Their love story is far from over, and we can't wait to see what Chelsey creates to celebrate their adventures in the future, but until then, YOU can make your own love cake like Chelsey. Whether you make it for your S.O. or your roomie, it’s a simple buttercream frosting and vanilla cake recipe, with a twist of color and a lil' extra thoughtfulness. 

American Buttercream

  • Prep Time:30 mins
  • Cook Time:0
  • Total Time:30 mins
  • Servings:1
  • Easy


  • 4 sticks or 2 cups unsalted butter room temperature
  • 8 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 tablespoons heavy cream
  • 3 teaspoons vanilla
Photo by Spoon University
  • Step 1

    Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

  • Step 2

    Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  • Step 3

    Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

    Pro tip: If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Vanilla Cake

  • Prep Time:55 mins
  • Cook Time:37 mins
  • Total Time:1 hr 32 mins
  • Servings:4
  • Hard


  • 3 1/4 cups all-purpose flour
  • 3 cups granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter or 2 sticks room temperature
  • 2 teaspoon vanilla extract
  • 1 cup egg whites – about 7 large egg whites
  • 1 1/2 cups buttermilk room temperature
  • 1/8 cup vegetable oil
photo by Spoon University
  • Step 1

    Preheat oven to 350°F. Line four 7” (for taller layers) with parchment rounds, and grease with non-stick cooking spray.

  • Step 2

    Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

  • Step 3

    Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

  • Step 4

    Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

  • Step 5

    Divide evenly between the prepared cake pans. Bake for 37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

  • Step 6

    Once the layers have fully cooled, trim the caramelized bits from the sides of the layers using a serrated knife, and level the tops of the cake. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. These layers can be made in advance, and can be stored in the freezer for up to 5 days!

    If you do plan to freeze them overnight, be sure to either place them in an airtight container, or wrap them tightly in Saran wrap.

    Photo by Spoon University

This post is sponsored by Real is Rare Real is a Diamond