Line a 12cm wide deep small saucepan with a few layer of cling film. Alternatively, line a cake tin or a pudding bowl.

Over a pan of simmering water, melt, in a bowl the butter, chocolate and honey until just melted. Stir to combine smoothly. Remove from the heat and keep at room temperature.

In a large bowl, crush the digestive biscuits and add the marshmallows and chocolate bonbons.

Pour over the melted chocolate and mix well until all coated.

Pour the chocolate and biscuit mixture into the lined container or saucepan and flatten with a spoon. Set in the fridge or at room temperature overnight if needed.

Store at room temperature for a few weeks tightly covered if needed.

Once ready to serve, prepare the fudgy chocolate and cream cheese frosting.

In a bowl, beat the butter until very soft and spreadable, slowly whip or beat if too heavy in the cream cheese until both are well combined. Using a whisk at this stage, slowly add the icing sugar and then the cocoa powder. Once smooth, transfer immediately 3 /4 of the mixture in a piping bag and let it settle in the fridge for 15 minutes. Keep the rest at room temperature.

Place the biscuit cake on a platter, remove any cling film.

Use the ¼ left in the bowl to cover the biscuit cake with a layer of frosting to smooth the biscuit cake on the top and edges.

Then with the piping bag, pipe in a circular motion on the top then, shape a few roses around the edges (the knots of the bark ) then pipe from the base up randomly to represent the bark of a tree or create your own design. Decorate the cake with pine tree steam and holy and a few chocolates decoration if desired!

Let it set for a while before serving. You can keep it for up to 2 days at room temperature in a cool area or keep it in the fridge a few or so.