The Berkeley has announced the return of its much-loved afternoon tea concept Prêt-à-Portea.

The five-star hotel, whose menus have long been inspired by the world of fashion, unveiled its Spring/Summer 2023 collection of playful and stylish couture cakes inspired by designers from Kenzo to Moschino.

This season’s collection opens with Loewe’s viral Anthurium dress, reimagined with Sacher sponge, espresso caramel and Valrhona 70% chocolate mousse, set on a croustillant base and topped with a chocolate flower. The Berkeley pastry team pays a heartfelt homage to the late and great Vivienne Westwood with a Madagascar vanilla biscuit portrait intricately iced, complete with iconic red hair.

Hermès’ tasselled bucket bag is crafted out of Victoria sponge sandwiched with apricot jam, wrapped in chocolate and finished with a chocolate feather plume. Moschino’s vibrant ensemble is made with tropical mousse with a banana and passion fruit centre, set on Sablé Breton biscuit and finished with a meringue flamingo.

Two designers appear in Prêt-à-Portea this season for the very first time: Zimmermann’s playful striped co-ord is a cylinder of joconde sponge, filled with blueberry bavarois. This is topped with a chocolate skirt and wafer thin biscuit legs, akimbo. US label Thom Browne’s avant-garde look is a fraise des bois tart with strawberry crémeux, topped with a lime and mint truffle and red chocolate hat.