3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups butter, softened
2 eggs
2 tablespoons golden syrup
2 teaspoons vanilla extract
1 pint miniature marshmallows
Combine sugar, cinnamon and nutmeg. Mix lightly by stirring sometimes. Pour the whipped cream evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C), making sure sugar and cinnamon are grossed out when pouring into pans. Allow to cool completely before piping dessert.
While still warm, bring the butter or margarine and marshmallows two inches to a rolling edge, allowing icing to spread evenly.