Food and fashion are two of our favourite things, and so too are they the current preoccupation of renowned pâtissier and chocolatier William Curley.
Celebrating the opening of the Victoria and Albert Museum's new Ballgowns: British Glamour Since 1950 exhibition, William Curley has created a selection of delightful new indulgences. Entitled Belle of the Ball, the couture cakes are inspired by some of the biggest names in British fashion - from a decadent dark chocolate mousse inspired by Giles Deacon, to a fruity apricot and cassis concoction in the style of Erdem.
Available exclusively at Harrods, book in for a sumptuous Belle of the Ball Afternoon Tea in the Tea Room (£39 per person including a ticket to the V&A's Ballgowns exhibition), or pick up Curley's edible art works in the luxury department store's food hall.
To get your tastebuds going, check out the delicious Belle of the Ball range below...
RASPBERRY & KIRSCH CASKET
Inspired by Victor Edelstein
This miniature chocolate casket is filled with a rich raspberry mousse and marinated kirsch raspberries and topped with a white chocolate and kirsch Chantilly.
APRICOT & CASSIS ENTREMET
Inspired by Erdem
This apricot chiboust comprises poached apricots and a cassis compote wrapped in a pistachio and almond joconde.
MONT BLANC TART
Inspired by Mark Fast
This delectable tart boasts a chestnut and almond sponge, finished with chestnut and rum cream.
Inspired by Giles Deacon
An indulgent dark chocolate mousse, layered with jasmine crème brûlée and Grand Marnier caramelised mandarins.
What do you think? Which other dress designs should William Curley make into couture cakes? Tell us your thoughts on Twitter or in the comments section below.