Recession or no recession, new designer clothes each season were always out of our price range.

Thank goodness then for the wittily-named Pret-à-Portea at The Berkeley, London, which features cakes and biscuits inspired by the latest collections as part of its afternoon tea.

For a snip of the price of the real thing, you can dine on Dior macaroons and Matthew Williamson mousse in the hotel’s deliciously-named Caramel Room.

Louis Vuitton bunny ears (à la Madonna) feature in this season’s collection, as well as Roger Vivier thigh-high boots complete with signature buckle and concave heel.

And we adore Mulberry’s coveted leopard-print tote, recreated in delicious coconut and white chocolate. Plus, to celebrate Burberry’s return to the London catwalk in September, the talented pastry chefs even created a cinnamon trench coat biscuit.

To complete the experience, the stylish confections are served up on Paul Smith china, and Champagne is served in Baccarat crystal flutes.

It’s a truly fashionable experience, but if the winter chill has deterred you from leaving the house, we’ve got two Pret-à-Portea recipes:

Cinnamon Burberry Trench Biscuit

(Makes 20-25 Biscuits)

Ingredients

– 180g butter

– 70g icing sugar

– 255g flour

– 8g cinnamon

– 20g egg whites

– 20g melted butter

Method

– Mix the butter with icing sugar, add the flour and cinnamon, followed by the egg whites and melted butter.

-Put in the fridge to rest for one hour.

-With a rolling pin, roll it down to 1 / 2cm thick and cut into trench coat shapes.

-Bake in the oven at 180C for approximately 8 minutes.

-Use two different colours of icing to create the design.

TIP: Start with a line of icing on the contour of the coat, let it dry slightly and fill in the middle part. Let it dry completely before adding details like buttons.

White Chocolate and Coconut Mulberry Handbag

(Makes 20-25 cakes)

Ingredients:

For the ganache:

– 70g whipping cream

– 210g white chocolate

– 4.8g butter

– 10g Grand Marnier

– 20g toasted dessicated coconut

For the modelling marzipan:

– 95g raw marzipan

– 90g icing sugar

– 12g glucose

– 8g stock syrup

– Food colouring of your choice

Method:

-For the ganache, bring the cream to the boil and pour on the chopped white chocolate.

-Let it cool to 35C then add the soft butter and Grand Marnier.

-Fold in the toasted coconut and pour on a tray to cool down and become solid. Cut into handbag-sized rectangles.

-Mix all the ingredients for the modelling marzipan together. Let it rest for 1-2 hours then roll very thin.

-Cut into a cross shape large enough to put your white chocolate and coconut ganache piece in the centre.

-Fold the sides of the marzipan ‘cross’ around the ganache, with the uppermost piece last.

-Roll a small piece of marzipan for the handle and use edible gold leaf for the clasp.

— Daily Mail