27.09.2010- Tea and (birthday) cake

My 21st birthday is only a few months away now and I'm already planning how to celebrate (if struggling a bit to figure out what presents to ask for!) Last week I received confirmation that myself and my lovely best friend Sarah will be attending a sitting of Prêt-à-Portea at The Berkeley Hotel in London. I read about this 'afternoon tea with a fashionable twist' absolutely ages ago, and ever since have been waiting for the chance to give it a try; luckily my birthday gives us the perfect excuse for a bit of tea and cake indulgence! The menu changes every six months to accommodate the changing seasons in fashion, so I expect it will be different in December, but the Spring/Summer 2010 Collection sounds divine:

The Spring/Summer 2010 Collection

A selection of loose leaf teas and herbal infusions:

• Loose leaf English breakfast, Earl Grey, Ceylon, Lapsang Souchong, Organic Assam, Vanilla, Pear Caramel, White Peony.
• Herbal infusions Camomile Citron, Wild Blossom and Berries, Chocolate Mint Truffle, African Amber.

A mouth-watering selection of miniature savoury skewers, taster spoons, elegant canapés and tea sandwiches.

A collection of cakes and fancies in in the colours of the fashion season and in the style of the world’s finest designers:

• Anya Hindmarch light apricot sponge summer ‘Halen’ bag wrapped in almond marzipan with playful bow.
• Paul Smith orange papaya and pink lavender bavarois topped with chocolate bowler hat.
• Season’s must-have clog biscuit adorned with chocolate brown studs and white leather glaze.
• Yves Saint Laurent soft romantic white chocolate mousse and raspberry custard, with crunchy meringue scattered with mini strawberries.
• Sonia Rykiel nautical vanilla and raspberry jam layered mousse topped with humorous yellow hat
• Belted Jason Wu poppy-seed cocktail dress biscuit embellished with ruffled purple icing
• Erdem dark silky chocolate cake filled with passion fruit and delicate lace.
• Christopher Kane pale pink almond macaroon filled with white chocolate and elderflower ganache topped with pink checkerboard.
• Jean Paul Gaultier fluorescent cheese cake on almond and oat base, accessorized with a bright yellow sugar twirl.

Pretty special, don't you agree? I really can't wait!

Have you been to The Berkeley for Prêt-à-Portea? If so, what did you think? And have you got any special celebrations coming up soon?

(Image credit: The Berkeley.)