Why buy a Daisy Cake?

So what makes a Daisy Cake cake different to other shop bought cakes, and even some cake shop cakes? Well funny you should ask….

1. All of our cakes are baked from scratch, by humans, with fresh, raw ingredients. No box mixes, no preservatives, just handbaked goodness. 

2. As many of our ingredients as possible come from within 10 miles of the bakery – eggs collected directly from the farm, from chickens that are so free range you sometimes have to swerve to avoid running them over. Flour milled from wheat grown on the Leckford Estate, Jam from foraged local fruit made into yummy preserves by Naked Jam, fruit either picked from our gardens or bought from the market just 100yrds from the bakery.

3. All other ingredients we use are of the finest quality, with as many as possible British – British Milk, Cornish Butter, British Cream….you get the picture. 

4. When we say Buttercream, we mean icing made with butter – not marg or a substitute – fresh whipped Buttercream made with butter.

5. All cakes are designed especially for you, baked freshly for you, and decorated by hand by one of our experienced cake artists. No 2 cakes are ever the same, when they’re this handmade, they can’t be!

We are proud to be members of Hampshire Fare, and are proud to serve a great community. We strive to find new and exciting cake designs, but above all believe a Cake should ALWAYS taste as good as it looks.

We take the time to produce pieces of art, from the finest local ingredients, designed to be memories of the future. 


Midsummer Photoshoot


We were delighted to be invited to take part in 2 styled shoots by Jennifer Sinclair, at the elegant Froyle Park in Hampshire.

With so many options for brides, it’s always great to be able to show just what is possible with 2 of the most on trend styles today.


Midsummer, was an elegant, colourful shoot with Boho Vintage Chic. Froyle Park has the most stunning outside area for a ceremony, with a swing, domed gazebo and rolling fields in the distance.image

Judith Searles created floral displays with succulents, and ribbons which were carried in the summer wind.image

Sass and Grace chose the perfect gown for model Georgina Harding to wear, which floated in the summer breeze, and was teamed perfectly with Judith Searles’ flower crown, styled by Gemma Needham Hair and Make-up.


The finer  details were provided by the talented Laura at Lulabee.


With all this inspiration, it was easy to design the perfect, elegant 4 tier cake, with tiers of varying heights.


The top teal tier was adorned with a sugar bow and shimmered with pearl lustre. The next, deep, white tier was decorated with rich bunting in peach and teal.


The third, peach tier, featured edible, hand painted plaques, and the deep bottom tier was panelled with teal and white, and was highlighted by a stunning, handmade white David Austen rose with dusted teal highlights.



The second ‘Elegance and Lace’ theme will be featured in our next blog post.

Why do we eat Wedding Cake?


Wedding Cake by The Daisy Cake Company

Your wedding day is full of so many significant moments, all enjoyed, shared, photographed and remembered. One of those moments is the cutting of your wedding cake. But why do we eat Cake?……it’s a tradition that goes back a while, right back to Roman Times in fact.

Various different rituals of Brides and Grooms breaking and eating breads, pies and cakes to bring them good luck have been documented, From the when a Roman Groom would eat part of a loaf and break the rest over his brides head to bring good fortune and healthy children, to Medieval England where baked goods were piled high and if the Bride and Groom managed to kiss over them without them toppling over they were assured of a lifetime of happiness together. It’s claimed that in 17th Century England a French Chef visited and was disturbed by the piled up bread and created a way of securing them using sawn broom handles to help the structure stand tall. But when did Wedding Cakes start to look like the Wedding Cakes we recognise today?

Well, that we have to thank the Victorian’s for…..as with so many other of our Wedding traditions.

Queen Victoria's wedding cake

Queen Victoria’s Wedding cake was reported to weigh nearly 300lb, be 3 yards in circumference, standing 14″ tall, with figures modelled to just under a foot in height.

During Victorian England white was the colour of purity, and with the aid of a mountain of sugar, Queen Victoria’s cake set the tone of wedding cakes to come. Queen Victoria was dressed in white, and her ‘brides-cake’ reflected her dress. This trend to style the cake as part of the brides theme still happens today, whether they be of purest white, or as part of the Wedding’s overall look.

It wasn’t just symbolism that made cakes white, affluence was also a factor. Sugar was expensive, and the more you could cover your cake with, the more affluent you appeared within society.


Queen Elizabeth’s Cake was 4 tiers and stood over 9ft tall. Rich Fruit cake was so well preserved with alcohol, a slice of this cake has just sold, 64 years later and is reported to still be edible.

Cakes grew in height and tiers, with the 3 tier cake, representing the 3 rings (engagement, wedding and eternity) becoming the traditional choice. Cakes were made from rich fruit cake, and would take the weeks, or even months, to decorate in intricate Royal Iced designs. The cakes were so rich in alcohol and sugar from the dried fruit that they lasted a very long time, so much so it became another tradition to keep the top tier for the Christening of the couples first born.

With the advent of sugarpaste, or ready to roll fondant icing, in the last 30 years, cakes could be decorated to a smooth finish in a fraction of the time it took to get Royal Icing looking the same. This allowed cakes that didn’t need the preservation of alcohol to be used for wedding cakes, and it’s unusual for a Wedding Cake today to be made entirely of fruit cake. Sugarpaste, modelling paste and similar ingredients have allowed designs to change and evolve, decorating techniques are constantly being updated, and trends in modern Wedding Cakes change from year to year – nearly as often as the fashions of the dress.


Elizabeth Taylor feeding Conrad Hilton Wedding Cake at their 1950 wedding.

The cake is a central part of the Wedding Day. The Bride cuts her cake with the help of her Groom (the Groom stepped in to help in the days of Royal Icing which was too thick and strong to do alone) as part of their Wedding Breakfast. In some countries the couple feed each other the cake to symbolise the commitment they have made to one another. The cutting and sharing of the cake amongst the couple’s guests dates back to Roman times when guests shared the crumbs from the broken bread. Today sharing cake is another way to celebrate a couples day, and cakes have also become a crucial part of any celebration from birthdays, to anniversaries, to christenings and baby showers.

Cakes today are designed and decorated to be a crucial part of the Wedding Day. Photographed and handed out amongst the guests, it takes many guises from large tiered cakes, to cupcakes, sweet tables and even ‘naked’ undecorated cakes. As a cake maker it is a joy to be able to be part of a couple’s day and exciting to see what trends will come our way next.