Preheat the oven to 180C/fan 160C/gas 4.

Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper.

Divide the cake mix between the ramekins, transfer to a baking sheet, and bake for 30 mins until springy and dark golden brown.

Allow the cakes to cool until they are easy to handle, then run a round-edged knife around the edge of each cake.

Turn them out and cool completely on a rack.

If the cakes have risen into peaks, make them flat by slicing the tops off with a serrated knife.

Melt the apricot jam with 1 tbsp water and brush over the top of the cakes.

Lightly knead the marzipan and shape eight golf ball-sized balls.

Roll them into flat circles, approximately 1cm thick, and the same diameter as the cakes.

Place the marzipan on the jammy side of the cakes.

Repeat the process with the ready-to-roll white icing, brushing the marzipan with a little cooled, boiled water to help it stick.

Beat the egg white until just frothy and broken up.

Spread the caster sugar over a plate.

Dip the cranberries and rosemary in the egg white, shake off the excess, and roll them in the caster sugar to create a frosty effect.

Allow them to dry for 15 mins.

Mix 2 tsp of the egg white with the icing sugar to create a thick paste.

Use the paste to fix two cranberries and a sprig of rosemary to the top of each cake.

Decorate with a touch of gold ribbon.

Your Snow-kissed Mini Christmas Cakes are ready to be presented on your holiday dessert table.