Preheat the oven to 175°C. Grease and line 3 x 10cm (5") round cake tins.

Melt together the oil, golden syrup, brown sugar, and 1/4 cup water in a medium saucepan over medium heat until the sugar has dissolved. Transfer to a bowl and allow to cool for 5 minutes.

Whisk the eggs and buttermilk into the cooled sugar mixture (to avoid scrambling the eggs). Set aside.

Sift flour, cocoa powder and baking soda with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cake).

Divide the mixture between the three prepared tins and smooth down tops with a spatula.

Bake for 30 minutes or until a toothpick comes out clean.

Let the cakes cool in their tins on a wire rack, then turn out.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in salt and vanilla. Continue mixing for 5 minutes until the icing is light and fluffy.

Place all ingredients in a stainless steel bowl and set over a simmering pan of water, ensuring the bottom of the bowl does not touch the water.

Using a handheld electric mixer, beat the mixture until it is thick and fluffy. This should take around 7 minutes.

Remove bowl from the heat and continue to beat frosting until slightly cooled.

Use a serrated knife to trim the tops of the cake to ensure they are flat.

Place the first cake layer on your cake stand and use an offset spatula to spread a generous layer of cream cheesing icing right to the edges.

Repeat this process with the remaining cake layers.

For the top layer, dollop a mound of marshmallow icing on top and gently spread out.

Top with whatever Christmas decorations you like - I opted for rosemary "Christmas Trees" and red berries.

Add a final dusting of icing sugar as snow.