Line a bread pan with baking paper and set aside.

Melt butter in a large pan over a low heat and then add marshmallows. Stir continuously over a low heat until completely melted.

Remove pan from heat and stir in the vanilla extract, ground ginger, cinnamon and ground cloves.

Stir in rice cereal to coat with the marshmallow mixture, ensuring all cereal is completely coated.

Pour mixture into the bread pan and using buttered fingers press down firmly.

Place in fridge overnight or for at least a couple of hours to firm.

When ready to assemble, take out of the fridge and bread pan. Using a buttered knife, cut into three even squares.

Cut one square diagonally for the roofs. Set aside ready for decorating.

Using an electric mixture, whip the egg whites in a medium sized bowl until soft peaks form

Gradually add the icing sugar and beat to combine completely until the mixture is thick.

Using a spatula, coat the top of each square with royal icing, and firmly stick each roof down. Then put some icing on the bottom of each square and glue to the serving implement (I used a Christmas plate)

Using a spatula, put the remaining icing into a piping bag and cut the tip.

There isn’t a formal step to this: go nuts!

I started by gluing the freckles to the roof, ensuring there was enough icing on each one to stick it firmly.

I then glued a candy cane top to the front as a door, and made windows out of the Christmas candy.

I also glued some Christmas coloured jubes to the back wall. You can use the long end of each candy cane for the edges to brighten it up as well!

Finally I used some royal icing and piped it on to the edges to make it look like icicles.